Vegan Strawberry Rhubarb Scones
The deli I work in makes some amazing scones. Unfortunately they are not vegan, but I have worked there so long (12 years) that I tried them before I became vegan 6 years ago. They have the most incredible flaky texture, just the right amount of sweetness and they aren't like any other scones I have tried anywhere else. In fact most of the scones I have tried at other bakeries or coffee shops were dry, not sweet enough, and they did not have much flavor. I mean, I can see why scones get a bad rap. A lot of them are bad. But not the ones at my work. I was lucky enough to have my coworker teach me how to make them years ago. The trick to making them was to not over mix the dough, simply mix it enough to hold together and minimize handling, in the same way you don't want to mix pie dough or anything you want to create butter pockets in. Well, I took the concepts home, and even then I was trying to eat more plant based, and so I created a vegan version. The first scone batch I made, I used a plant based stick butter instead of the butter, just skipped the eggs in her scone recipe, and used full fat coconut milk instead of heavy whipping cream. They turned out awesome! But I have since tweaked the base recipe to make it better. I got rid of the stick butter as well, and just went with coconut oil because I always have it on hand, and I am not a fan of some of the oils in commercial plant based butters.
I crave scones every once in a while, and lucky for me, they are pretty simple and quick to make. I have been wanting to make strawberry rhubarb scones for a while now, and a few days back, some were made at work, and they smelled amazing. But of course they were not vegan so I could not try them. My work station is right next to the cooling rack so I was taking in the happy aroma for most of the day. Well, I made some of my own when I got home. I had some strawberries on hand, so I just picked up some rhubarb and I was good to go! I could have made these gluten free, but I had organic whole wheat flour on hand so I used that, and actually I like scone texture with this flour the best. I also added some almond meal too because I think that it gives the scones an even richer melt in your mouth texture.
They baked up beautifully and smelled amazing when I pulled them from the oven. I could not wait to try one. I like them a little warm, because that is when they are the most flavorful, so I didn't have to wait long to enjoy them. They were flaky, with pockets of jammy rhubarb and strawberries, and just a hint of vanilla. Sooo good! If you think scones are bland and dry, then you need to try these. I think they will change your mind!
Vegan Strawberry Rhubarb Scones
- 2 1/2 cups organic whole wheat pastry flour
- 1/2 cup almond meal
- 1/2 cup organic rolled oats
- 1/2 cup coconut sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup virgin coconut oil, cut into chunks
- 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
- 1 Tbsp pure vanilla extract
- 1 cup rhubarb, sliced thin
- 1 cup fresh organic strawberries, sliced
- coconut milk for topping (if needed)
- coconut sugar for sprinkling
- Preheat oven to 425F degrees with the rack set at the middle position.
- Line a baking sheet with parchment.
- In a large bowl, combine the flour, almond meal, oats, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
- Fold in rhubarb and strawberries until evenly distributed.
- Place dough on a floured work surface, and shape into a circle, a few inches high. Use a bench scraper to cut into 8 triangles (like a pizza).
- Place scones on the prepared baking sheet, reshaping slightly if necessary.
- Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar.
- Place in the oven and bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven).
- Cool on a wire rack.