These scones are absolute heaven; fluffy, moist, fruity, tart, and semi-sweet! This recipe is super easy to make and takes a short 25 minutes altogether. The scones are the perfect treat to make on a lazy Sunday morning or ahead of time for a sweet treat. Add one of these scones as part of a hearty breakfast in bed or make them for the whole family to enjoy together!

Coconut Rhubarb Scones With Fresh Strawberry Glaze [Vegan]

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Calories

492

Serves

8

Cooking Time

30

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Ingredients

For the Scones:

  • 2 cups flour
  • 1/4 teaspoon cinnamon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup toasted coconut almond milk
  • 1/2 cup coconut oil, room temperature
  • 1/3 cup cane sugar and more for dusting
  • 1 tablespoon ground flax seed and 3 tablespoons water
  • 1/4 cup fresh rhubarb, diced

For the Strawberry Glaze:

  • 4 fresh strawberries
  • 2 tablespoons coconut oil, melted but not hot
  • 1 cup powdered sugar
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Preparation

To Make the Scones:

  1. Preheat oven to 375° F, line a baking sheet with parchment paper, and set it aside.
  2. Add the coconut oil to a bowl and smash with a fork. Add the sugar, coconut almond milk, and the flax egg to the bowl and mix until combined.
  3. In a separate bowl sift the flour, baking powder, cinnamon, and salt. Add half of the dry ingredients to the wet ingredients and mix until incorporated.
  4. Add the diced rhubarb to the remaining dry ingredients and coat rhubarb with flour. Add in the flour and rhubarb to the mixture and mix until dough forms.
  5. Transfer the dough to a floured surface and use your hands to form into a circle with 1 inch in height. Cut the circle into 8 even wedges and gently transfer the scones to the baking sheet. Sprinkle a pinch of cane sugar on top of each scone and bake for about 20 minutes or until lightly golden brown.

To Make the Strawberry Glaze:

  1. While the scones are cooling, blend the coconut oil with the fresh strawberries. Take 2 tablespoons of the mixture and add 1 cup of powder sugar. Mix until creamy. Remove the scones from the oven to cool for about 5 minutes before drizzling the strawberry glaze on top.

Notes

To make the flax egg, mix 1 tablespoon of ground flax seed with 2 tablespoons of cold, filtered water. Let the mixture sit for a few minutes before using.

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Nutritional Information

Total Calories: 3936 | Total Carbs: 536 g | Total Fat: 192 g | Total Protein: 32 g | Total Sodium: 1544 g | Total Sugar: 3040 g Per Serving: Calories: 492 | Carbs: 67 g | Fat: 24 g | Protein: 4 g | Sodium: 193 mg | Sugar: 36 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.