Fresh Strawberry Scones with Strawberry Cashew Cream
Fresh Strawberry Scones with Strawberry Cashew Cream- naturally sweetened and whole grain, these scones are as nutritious as they are delicious. (vegan + gluten-free)
STRAWBERRIES ARE BACK! Let us celebrate with scones.
Some of you might remember the Irish Soda Bread Scones I shared last month. Well these scrumptious babes are based off of that recipe but kicked up a few notches with the addition of sweet spring strawberries.
We are lucky enough to have local farmers that grow them and I swear they are some of the best strawberries I have ever had. I could eat them all day, every day!
The chia flour adds a little kick of protein and omega 3s, and the freeze dried strawberries infuse the cashew cream drizzle with delicious strawberry flavor. I especially love the beautifully light pink hue they give the cashew cream. If you ever need a natural pink food die, it doesn’t get easier (or tastier) than freeze dried strawberries.
Just like the last batch, the trick to getting the best texture with these scones is to make sure your coconut oil is as solid as possible. On a warmer day I have to refrigerate mine beforehand to make sure it’s hard enough. This is key to making sure it crumbles evenly into the flour when you cut it in.
You can see in the picture below that I use a pastry cutter but a fork will also work if you’re not into fancy kitchen tools.
Because the scones themselves are lightly sweet, the cashew cream is nice way to add a little more sweetness with a pop of color. It’s bed to drizzle the cream on top right before serving for optimum freshness.
If you want to forgo the cashew cream altogether the scones will still be delicious without it. However, I recommend adding a few tablespoons of sugar if you choose to go that route. The extra sweetness helps the strawberry flavor pop a little more which you’ll want without the drizzle on top.
Fresh Strawberry Scones with Strawberry Cashew Cream
For the Strawberry Scones
- 2 cups oat flour
- 1/2 cup almond flour (not almond meal)
- 1 tablespoon organic chia flour
- 2 teaspoons baking powder
- 1/4 tsp sea salt
- 3 tablespoons pure maple syrup*
- 1/3 cup solidified coconut oil (see note below)**
- 1 teaspoon vanilla extract
- 1/2 cup almond milk + 1 teaspoon apple cider vinegar
- 1 cup hulled and quartered strawberries
For the Strawberry Cashew Cream Drizzle
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine oat flour, almond flour, baking powder, and sea salt. Whisk together then set aside.
In a measuring cup, combine the almond milk and apple cider vinegar. Add the vanilla and maple syrup then set aside.
Using a pastry cutter (or a fork), work the solid pieces of coconut oil into the dry ingredients until it resembles breadcrumbs. To the bowl, pour in the wet ingredients. Stir just until a dough forms. Add the strawberries (reserve a few for topping) and fold together until everything is evenly combined. Careful not to overwork it or the oat flour can become gummy.
Lightly dust the parchment paper with foat lour to help prevent dough from sticking to the surface. Transfer the dough to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Place a few of the remaining strawberry pieces on top. Using a pizza cutter or large knife, cut the dough into eight slices. (If at any point the dough is too sticky or difficult to work with, pop it in the refrigerator for about 10 mins to firm up). Separate each slice so that there is 1-2 inches between them. Bake in the oven for about 18-20 minutes or until golden brown on the edges. Allow to cool completely before icing.
Meanwhile, prepare the icing. Place the dried strawberries in a NutriBullet or Vitamix and blend until a powder forms. Add the remaining ingredients and blend on high until smooth. Add water as needed to thin, until it reaches the consistency of a drippy icing.
Once the sones are cool and you are ready to eat, drizzle the icing on top. Serve immediately and enjoy!
Store scones in an airtight container in the refrigerator for up to 1 week. Wait to drizzle with cashew cream until ready to serve for best results.
*If you want to forgo the cashew cream I recommend adding a few tablespoons of sugar (coconut sugar or regular sugar will work). Adding too much maple syrup will change the texture. The extra sweetness of the sugar will help highlight the flavor of the strawberries.
**Make sure your coconut oil is in a solid state without any liquid whatsoever. If yours is even a little bit soft, place it in the fridge to chill for about 5-10 minutes, until it firms up. If there’s any doubt, err on the side of more solid than soft.
***Cashews can be soaked in room temperature water for 6 hours or up to overnight or you can quick soak them in very hot water for 30 minutes. Drain excess water before using in the recipe.
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Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!