This combination may sound a bit unusual, but strawberries and rosemary together are so dreamy. Buttery, tender-crumbed with tangy lemon glaze. These scones will melt in your mouth.
Strawberry Rosemary Scones [Vegan]
- 1 1/2 cup Amaranth flour
- 1 cup Almond meal
- 1/2 cup Cane sugar
- 1 tablespoon Rosemary, chopped fine
- 2 teaspoon Isabgol /Psyllium husk
- 2 teaspoon baking powder
- 1/2 cup chilled coconut oil, cut into small cubes
- 1/2 cup Coconut milk, full fat plus extra for brushing the scones
- 1/2 cup Strawberries, cut into small pieces
- 2 tablespoon Lemon juice
- 1/2 cup icing sugar
- Preheat your oven to 400ºC. Line a baking tray with Silpat or parchment paper.
Combine all the dry ingredients in a bowl - amaranth flour, almond meal, baking powder, rosemary, psyllium husk and sugar.
Rub in the cold coconut oil cubes until the mixture forms large coarse crumbs.
Pour over the cream and mix with a fork until the dry ingredients are just moistened. Tip in the strawberries and mix them in very gently.
Turn the dough out on to a well floured surface and press together gently till it forms a ball.
Press into a 8″ circle and cut into 9 scones using a 2.5 -3" cookie cutter.You may need to pull together the scraps and form into a circle again. Gently place on the prepared tray. Brush lightly with coconut milk.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
While the scones are cooling, whisk together the glaze ingredients until smooth and thick. Drizzle over warm scones. Serve and enjoy!