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Fluffy Strawberry Vanilla Scones

5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Servings 8 Scones


  • 8 tablespoon Plant-Based Butter, cut into cubes and put back into the refrigerator I used Country Crock
  • 2 Cups All-Purpose Flour
  • ½ Cup Granulated Sugar
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • teaspoon Salt
  • ½ Cup Unsweetened Plant Milk I used Silk Soy Milk
  • 2 teaspoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 Cup Chopped Strawberries About 5 Large Strawberries


  • Preheat oven to 425* and line a baking sheet with parchment.
  • Into a small bowl or liquid measuring cup, combine plant milk, lemon juice and vanilla. Set aside.
  • Into a large bowl, combine flour, sugar, salt, baking powder and baking soda.
  • Into the flour mixture, add the plant butter cubes. Using your hands or a pastry cutter, squash the butter into the flour until the butter is the size of small peas. Don't work it all the way in.
  • Add the liquid into the flour and butter mixture and gently stir to combine, switching to using your hands if you need to.
  • Turn the dough out onto a floured surface and pat it into an approximately 6x9 rectangle.
  • Add the chopped strawberries evenly to the top of the dough. Gently press them in and then roll the dough toward you, into a log.
  • Then pat the dough into a 5x9 rectangle. Cut the dough down the center long-ways, then into 4 pieces across to make 8 rectangles.
  • Place the scones onto a parchement lined baking sheet. Sprinkle the tops with sugar and bake in a 425* oven for 20-23 minutes. The bottom of the scones should be browned all the way across.
  • Let cool slightly and serve!