It’s summer time and that means it’s peak strawberry season! But what do you do when you can’t eat them fast enough? Don’t let them go to waste, make strawberry scones! So delicious to enjoy in the morning or even as a yummy dessert topped with vegan whipped cream, scones are always a welcomed treat any time of the year!
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons vegan butter
- 2 tablespoons vegan shortening
- 3/4 cup soy creamer
- 1 egg replacer, beaten
- 1/2 cup dried strawberries
- Sugar, for sprinkling
Heat oven to 375ºF.
In a large mixing bowl, combine flour, baking powder, salt and sugar, mixing well. Add in butter and shortening. In a separate bowl, combine cream with egg replacer then add to dry ingredients. Stir in fruit.
Turn dough out onto a dry, floured surface. Roll out, cut into biscuit rounds, place on greased baking sheet, sprinkle with sugar and bake for 15 minutes or until brown.
