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]

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Cooking Time



  • 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!

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