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]
Cooking Time
25
Ingredients
- 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
Preparation
- Preheat your oven to 400ºC. Line a baking tray with Silpat or parchment paper.
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Combine all the dry ingredients in a bowl - amaranth flour, almond meal, baking powder, rosemary, psyllium husk and sugar.
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Rub in the cold coconut oil cubes until the mixture forms large coarse crumbs.
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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.
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Turn the dough out on to a well floured surface and press together gently till it forms a ball.
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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.
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Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
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While the scones are cooling, whisk together the glaze ingredients until smooth and thick. Drizzle over warm scones. Serve and enjoy!
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Strawberry
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