Vegan Strawberry Scones

Vegan Dairy-Free

Cooking Time

20 minutes



Serves Up To


Nutrition Facts

Total Fat10.6 g
Cholesterol0 mg
Sodium278.7 mg
Potassium76.9 mg
Total Carbohydrate7.6 g
Dietary Fiber0.6 g
Sugars2.1 g
Protein0.3 g


  1. Preheat oven to 400 degrees F

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Cut the coconut oil in with a fork until the mixture is crumbly.

  4. Stir in strawberries.

  5. Stir in Almond Breeze and vanilla, mixing until just combined & all the dry ingredients are incorporated.

  6. Place dough onto a floured surface and pat into about a 9 inch circle. Cut the dough into 8 wedges.

  7. Transfer the wedges to a greased or nonstick baking sheet, brush with extra almond milk and sprinkle with raw sugar if desired.

  8. Bake 20 minutes, or until golden brown and firm to the touch.


  • 3 cups whole wheat pastry flour (plus more for surface)
  • 3 tablespoons raw sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold coconut oil
  • 1 cup chopped fresh strawberries
  • 1 cup + 2 tablespoons Almond Breeze Almond Coconut Original
  • 1 teaspoon vanilla extract
  • Extra Almond Breeze Almond Coconut Original and raw sugar for topping (optional)