Home-made scones in minutes!
Taste Profile: Chunks of fresh strawberry and melted chocolate in a vanilla-scented scone
The Perfect Pairing: Warm butter or margarine
Dietary Details: Plant-based, dairy-free, egg-free, nut-free
Time Commitment: 10 minutes hands-on. Refrigerate the coconut milk the night before.
Ingredients
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.
In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to mix.
Making Scones
Making Scones
Stir in most of the strawberries, chocolate and dried fruit, reserving some to decorate the tops of the scones.
Making 1-Bowl Vanilla Strawberry Chocolate Scones
Making 1-Bowl Vanilla Strawberry Chocolate Scones
Stir in the coconut milk and vanilla, mixing until just blended.
Making 1-Bowl Vanilla Strawberry Chocolate Scones
Making 1-Bowl Vanilla Strawberry Chocolate Scones.
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.
Making 1-Bowl Vanilla Strawberry Chocolate Scones.
Decorate the scones with the remaining strawberries, dried fruit, and chocolate pieces, pressing them into the batter.
Making 1-Bowl Vanilla Strawberry Chocolate Scones.
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.
Recipe Card
1-Bowl Vanilla Strawberry Chocolate Scones (Vegan)
Ingredients
- 2 cups white or whole wheat flour
- 6 tablespoons white sugar (Some brands are not vegan-friendly, see Recipe notes below)
- 1 tablespoon baking powder
- pinch salt
- 2 tablespoons vanilla (yes, tablespoons)
- 1 can full fat coconut milk, refrigerated overnight
- 1 cup fresh strawberries, sliced
- 3/4 cup chocolate (choose milk or dark, vegan as needed)
- 3 tablespoons dried cherries (or dried strawberries, cranberries, or blueberries)
Instructions
- Preheat the oven to 400F.
- Line a baking sheet with parchment or a Silpat sheet.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Stir in most of the strawberries, chocolate, and dried fruit, leaving a couple of tablespoons out for now.
- Stir in the coconut milk and vanilla until just blended.
- Scoop a scant half-cup of batter onto the prepared baking sheet. Repeat to make a total of 8 scones. Leave an inch or so between scones.
- Press remaining strawberries, chocolate and dried fruit into the scones.
- Bake for 15-20 minutes until cooked through. Let cool on baking sheet.