It’s a holiday weekend, so what better way to bring in the weekend than breakfast with friends? We love this recipe not only because it is so easy, but because you can jazz it up with fresh fruit, non-dairy cheese, anything you want!

Vegan Strawberry Scones

From Being Vegan | Desserts | American

A delicious 3-ingredient vegan scone recipe your friends and family will love!


cal Calories 279kcal

fat Total Fat 12g

High sat-fat Saturated Fat 11g

chol Cholesterol 0mg

High sodium Sodium 505mg

carbs Total Carbohydrate 38g

Serving size 115g Calories from fat 112kcal Fiber 1g Protein 5g Sugar 5g
6 servings


  • 2 cups of organic self-rising white flour
  • 2 tablespoons sugar
  • 1 ½ cup canned coconut milk (sweetened or not)
  • ½ cup sliced organic strawberries
  • 1/3 cup carob chips (optional)


  1. Preheat the oven to 350
  2. Sift together the flour and sugar in a medium sized bowl.
  3. In a small bowl mix the canned coconut well.
  4. Pour coconut milk and the strawberries into the flour mixture and stir until ingredients are just combined.
  5. Pour mixture onto a lightly floured board and knead very lightly until the mixture comes together. It should not be sticky.
  6. You can now form the mixture into a round 2” high circle and cut it into triangles, or you can simply break off pieces of the mixture and form rustic shaped scones as we did.
  7. Place the scones on a parchment lined baking sheet.
  8. Brush the tops with coconut milk and bake for 15-17min or until the scones are lightly golden and done.
  9. Remove from the oven and cool on a rack.