Vegan Strawberry Scones Recipe

I was recently given a bag full of garden-fresh rhubarb stocks, and was having a hard time deciding what to make! I love strawberry-rhubarb pie, and strawberry rhubarb cobbler, I even found recipes that use rhubarb in a savory manner like rhubarb chutney! As I was preparing to make cobbler, I brainstormed the idea of making miniature individual sized cobblers, which ultimately look me through a thought process that landed at Vegan Strawberry Rhubarb Scones. So here we are, I just finished baking a batch of these Strawberry Rhubarb Scones, and they are so delicious. I typically do not eat a lot of my own baking, but I already scarfed down two large scones before they even cooled down all the way. 

2 1/2 – 2 3/4 Cups All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sugar

1/3 Cup Vegan Butter

1 1/4 Cup Diced Strawberries

1 1/4 Cup Diced Rhubarb

1 Cup Unsweetened Dairy-free Milk 

1 tsp Apple Cider Vinegar

Preheat the oven to 425′

In a measuring cup or small bowl, stir the apple cider vinegar into the dairy-free milk, and set aside.

In a large bowl, sift together flour, baking soda, baking powder, salt, and sugar.

Using a pastry cutter or fork, cut in the butter until it is the size of small peas.

Stir in the strawberries and rhubarb until the fruit is coated in flour. 

Pour the milk over the dry ingredients and stir until combined. 

Knead the batter 5 – 10 times until you can form the dough into a rough ball without it sticking too much – add more flour if the dough is too sticky and will not hold shape. 

On a lightly floured surface, shape the dough into a circle approximately 1 1/2″ thick. 

Slice the circle into 8 equal sized triangles, and place them evenly spaced, on a lined baking sheet.

Sprinkle with brown sugar. 

Bake for 20-25 minutes or until golden brown.  

Remove from the oven and let cool on a cooling rack.