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The BEST Strawberry Scones

By fitmittenkitchen.com

The BEST Strawberry Scones

Prep:10minCook:20min

Healthier Strawberry Scones made vegan friendly using coconut oil or plant based butter and bursting with strawberries. Soft centers with crisp edges! These are best

Updated at: Mon, 17 Apr 2023 03:21:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

70

High

Glycemic Load

32

High

Nutrition per serving

Calories266.9 kcal (13%)

Total Fat9.2 g (13%)

Carbs45.7 g (18%)

Sugars20.2 g (22%)

Protein3.3 g (7%)

Sodium309.3 mg (15%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupswhole wheat white flour

or whole wheat pastry flour

¼ cupgranulated sugar

cane, coconut, etc

2 ½ tspbaking powder

6 Tbspbutter

frozen, vegan butter or coconut oil, must be frozen

1 heaping cupfresh strawberries

¾ cupnon-dairy milk

cold, plus a little more if needed, i used oat

or optional lemon glaze

⅔ cuppowdered sugar

1 Tbsplemon juice

Instructions

View on fitmittenkitchen.com

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Notes

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Hayley Major· 2 years ago

SO GOOD. I am lactose intolerant so finding recipes with a dairy swap built in just makes my day. The only changes I made were using regular flour instead of whole wheat and I don’t do the lemon glaze. I do a simple icing glaze made with powdered sugar, almond milk, and vanilla extract that I got from a different scone recipe. I grate in the chilled butter and then mix with my fingers until combined. I recommend chilling in the fridge 30 min-2 hr before baking. I’ve made these with blueberries as well, and it’s just as good.

SO GOOD. I am lactose intolerant so finding recipes with a dairy swap built in just makes my day. The only changes I made were using regular flour instead of whole wheat and I don’t do the lemon glaze. I do a simple icing glaze made with powdered sugar, almond milk, and vanilla extract that I got from a different scone recipe.

I grate in the chilled butter and then mix with my fingers until combined. I recommend chilling in the fridge 30 min-2 hr before baking. I’ve made these with blueberries as well, and it’s just as good.

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