Soft Strawberry Scones (V): When I think of the word “scone”, I think of a crumbly, dry, stale, bread-like baked good sparsely dotted with shriveled inedible raisins. These strawberry soft scones are exactly opposite of that; they are soft and moist. They are as satisfying as any scone baked with butter, regular sugar or milk/cream. They have FRESH strawberries in them and only a tablespoon of coconut sugar. They are completely dairy-free, using coconut oil instead of butter and unsweetened coconut milk instead of cream or milk. I like these drizzled with a generous amount of Coconut Caramel Sauce.
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Soft Strawberry Scones (V) Full Tutorial
Gather your ingredients:
• Tools: A dough scraper is very useful for this recipe as the dough is sticky and wet. Though not necessary to this recipe, a pastry mat is helpful for working the dough.
Mix your dry ingredients // Mix in the coconut oil // Make a well in the center:
• Flaxseed: Flaxseeds must be ground to get the full health benefits they offer like those wonderful Omega3s and fiber. I recommend Hodgson Mill Milled Flaxseed; I always keep a box of it in the refrigerator and sprinkle it on Greek yogurt, add it to bread that I bake and sneak it into anything else I happen to be making. For when I do grind whole flaxseeds fresh, I used Bob’s Red Mill Organic Whole Flaxseed and this humble grinder. When grinding flaxseeds fresh, remember, that they can go rancid fairly quickly if they are left out, so either refrigerate them or use them right after grinding. View my tutorial on how to prepare a flaxseed “egg” here.
• Coconut Milk: I love coconut milk. It’s rich and creamy and I can use it in so many things. I find it nourishing and energizing. I am addicted to the stuff. I do like to sample a variety of brands but I have been loving So Delicious Unsweetened Coconut Milk (the green container!) and I get it at my grocery store in the refrigerated milk isle. I have tried the unsweetened vanilla flavor (the purple container) and it is also very good for drinking but for baking, I would stick to the unsweetened plain one as not to throw off the other ingredients.
• Coconut Sugar – It’s unrefined and a nice alternative to refined white sugar. I have been using Madhava Coconut Sugar with success in my baking and an example of this is here.
Nutrition Information:Yield: 12
Serving Size: 1
Amount Per Serving:Calories: 221 Total Fat: 10g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 175mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 3g
Thoughts & Alternatives:
• Try substituting the strawberries for another type of berry or a mix of two or more types, I have tried raspberries & blackberries and had positive results with them.
• This Soft Strawberry Scones recipe works also using butter instead of coconut oil, sugar instead of coconut sugar, eggs instead of flax eggs and milk/cream instead of coconut milk in the same amounts. I have endlessly mixed and matched ingredients for this recipe and they come out great every time.
- Soft Strawberry Scones is inspired by, “Scones,” p. 128, in the “Better Homes and Gardens New Cook Book,” Special Edition, 2007.
- If you make this Soft Strawberry Scones (V) recipe and post a picture, be sure to #lifeslittlesweets, thanks!
DO YOU LOVE STRAWBERRIES OR SCONES? HOW DO YOU LIKE TO HAVE STRAWBERRIES? SHARE IN THE COMMENTS BELOW!