Whole wheat flour - I like the texture that whole wheat flour provides, but you can also make them with white flour, or a 50/50 mix.
Coconut milk: I used full fat coconut milk for the recipe. I don't recommend lite as this coconut milk is replacing the fat (traditionally butter) in the recipe. You need to refrigerate the can of coconut milk overnight before using.
Strawberries: I used fresh strawberries. If you have frozen strawberries, you can use those after defrosting and drying them out in the oven. (See details).
Dried cherries: I added 3 tablespoons of dried cherries for a taste and texture contrast. You could also use dried strawberries, cranberries, or blueberries.
Chocolate: Use your choice of chocolate. You can use milk or dark chocolate or plant-based versions of these. You can use chocolate chips, chunks of chocolate from a chocolate bar or chocolate melts or wavers. I used chocolate wavers. If you want to keep the chocolate plant-based, read the ingredients to make sure it doesn't contain any milk.
Sugar: I used white sugar. I think coconut sugar would work well, too, but I have not yet tested it. Be aware that not all sugar is vegan-friendly. For more information see: Sugar, sugar, honey, honey: A guide to sweeteners for plant-based diets.
Baking powder: This provides the leavening.
Vanilla: I used two tablespoons of vanilla to give the scones a prominent vanilla flavour. Yes, tablespoons, not teaspoons.
Salt: A pinch of salt helps lift all of the flavours.

Tips: replacing fresh strawberries with frozen

You can use frozen strawberries in place of fresh, but it will take some prep work. First, defrost the strawberries. Once defrosted, drain the juice off*, place the strawberries on parchment paper on a baking sheet and bake in a 250F oven for about an hour or until most of the moisture is out of the strawberries.

*(Reserve the juice for another use. You can drink it or add to a smoothie or swirl into yogurt or ice cream.)

Serving Suggestions

These scones are delicious on their own, but also tasty with a slather of butter or margarine. I bet strawberry jam would be delicious as well.

Visual Overview: Making 1-Bowl Strawberry Chocolate Scones

Before you start this recipe, be sure that your canned coconut milk has been refrigerated at least 8 hours or overnight.
Preheat the oven to 400F.
Line a baking sheet with parchment paper or a Silpat sheet.

Step 1: Combine flour, sugar, baking powder, and salt

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to mix.

Top-down view of flour, sugar, baking powder and salt in a white bowl, to make scones.

Making Scones

Top-down view of stirred together lour, sugar, baking powder and salt in a white bowl, to make scones.

Making Scones

Step 2: Stir in the strawberries, chocolate, and dried fruit.

Stir in most of the strawberries, chocolate and dried fruit, reserving some to decorate the tops of the scones.

Top-down view of strawberries, chocolate, and dried fruit added to the dry ingredients.

Making 1-Bowl Vanilla Strawberry Chocolate Scones

Top-down view of strawberries, chocolate, and dried fruit stirred into the dry ingredients.

Making 1-Bowl Vanilla Strawberry Chocolate Scones

Step 3: Stir in the coconut milk and vanilla.

Stir in the coconut milk and vanilla, mixing until just blended.

Top-down view of adding coconut milk and vanila to the ingredients in the bowl.

Making 1-Bowl Vanilla Strawberry Chocolate Scones

Top-down view of blended ingredients in the bowl.

Making 1-Bowl Vanilla Strawberry Chocolate Scones.

Step 4: Scoop onto baking sheet.

Scoop a scant 1/2 cup batter onto the baking sheet. Repeat to make a total of 8 scones. NOTE: I should have put the batter further apart or used 2 baking sheets as the scones spread together.

Top-down view of scone batter on baking sheet.

Making 1-Bowl Vanilla Strawberry Chocolate Scones.

Decorate the scones with the remaining strawberries, dried fruit, and chocolate pieces, pressing them into the batter.

Top-down view of scone batter, with reserved strawberries, dried fruit, and chocolate placed into the scones.

Making 1-Bowl Vanilla Strawberry Chocolate Scones.

Step 5: Bake.

Bake at 400F for 15-20 minutes, until the scones are cooked through.

Making 1-Bowl Vanilla Strawberry Chocolate Scones.

Let cool before removing them from the baking sheet.

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1-Bowl Vanilla Strawberry Chocolate Scones (Vegan)

1-Bowl Vanilla Strawberry Chocolate Scones (Vegan)

Ingredients

Tips: replacing fresh strawberries with frozen

Serving Suggestions

Visual Overview: Making 1-Bowl Strawberry Chocolate Scones

Step 1: Combine flour, sugar, baking powder, and salt

Step 2: Stir in the strawberries, chocolate, and dried fruit.

Step 3: Stir in the coconut milk and vanilla.

Step 4: Scoop onto baking sheet.

Step 5: Bake.

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Comments

Hello!

We're creating a course: Baby Steps to Plant-Based Eating

Hello!

We're creating a course: Baby Steps to Plant-Based Eating