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Vegan Lemon Strawberry Scones on a parchment lined baking sheet.
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5 from 1 vote

Vegan Lemon Strawberry Scones

These Vegan Lemon Strawberry Scones are easy to make and yield tender and fluffy scones that taste like strawberry lemonade!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 Scones
Calories: 334kcal
Cost: $5


  • 1 Large Bowl
  • 1 Fork
  • Measuring Cups and Spoons
  • 1 Baking Sheet
  • Parchment Paper


  • 8 tablespoon Vegan Butter, cold, cubed into ¼" pieces
  • 6 tablespoon Non-Dairy Milk
  • 2 teaspoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • ½ Cup Granulated Sugar
  • The Zest of 1 Lemon
  • 2 Cups All-Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • teaspoon Kosher Salt
  • 1 Cup Chopped Strawberries See Note

For the Glaze

  • 1 Cup Powdered Sugar
  • 5 teaspoon Lemon Juice


  • 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. Place it into the refrigerator until ready to use.
    6 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract
  • Into a large bowl, add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils in the zest.
    ½ Cup Granulated Sugar, The Zest of 1 Lemon
  • Into the bowl with the sugar, add the flour, baking powder, baking soda and salt.
    2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ⅛ teaspoon Kosher Salt
  • Add the cold cubed butter to the bowl. Using your hands or a fork, work the vegan butter into the flour until its the size of small peas.
    8 tablespoon Vegan Butter, cold, cubed into ¼" pieces
  • Add the non-dairy milk mixture into the bowl and gently toss together with a fork. The dough will look very shaggy, here.
  • Turn the dough out onto a floured surface and fold it onto itself a few times to help it come together. Then pat it into an approximately 6x9 inch 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.
    1 Cup Chopped Strawberries
  • Then pat the dough into a 4x8 inch rectangle. Cut the dough down the center longways, then into 4 pieces across to make 8 squared.
  • Place the scones onto a parchement lined baking sheet. Bake in a 425* oven for 16-18 minutes. The bottom of the scones should be browned all the way across.
  • Cool slightly before topping with glaze.

Make the Lemon Glaze

  • In a medium bowl, combine the powdered sugar and lemon juice. Whisk well until smooth.
    1 Cup Powdered Sugar, 5 teaspoon Lemon Juice
  • Use a spoon to drizzle the glaze over the scones and serve.


Chop the strawberries into about ¼ inch pieces.
To store, place the scones into an airtight container and store at room temperature for up to 1 day. Scones stale quickly.
Or freeze for up to a month.


Serving: 1Scone | Calories: 334kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 275mg | Potassium: 85mg | Fiber: 1g | Sugar: 29g | Vitamin A: 47IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg