- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter but into 1/4 inch cubes
- 1 cup full fat coconut milk
- 1 tsp. pure vanilla extract
- 1 cup fresh chopped strawberries
- 1 3/4 cups confectioners sugar
- 1/4 cup lemon juice
- 1/4 tsp. pure vanilla extract
- zest of 1 lemon
- 1 tsp non-dairy butter
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or your hands, cut in the cold butter until it’s a course mealy texture.
In a small bowl, whisk together the coconut milk and vanilla. Pour over the flour mixture and stir just until dough begins to form. Don’t over mix! Fold in the strawberries.
Place dough on a floured countertop and gently push together with your hands. Form into a 1 inch tall round. Use a knife to cut 8 triangles.
Place the scones on the cookie sheet and brush the tops with coconut milk. Bake for 15-20 minutes or until the scones are golden. Let cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
Drizzle the scones with the lemon glaze.
In a glass bowl, combine the sugar, lemon juice, and lemon zest.
Add in the butter and microwave for 45 seconds. Whisk until smooth.
Let cool a few minutes to thicken and pour over scones.
Recipe: lesliedurso.com | Image: Delishknowledge.com