Strawberry Jam Scones with a Lemon Glaze | Vegan, Plant-Based

It is believed that scones originated in Scotland, is pronounced “scon” instead of “scone,” and loved by the queen of England, who likes them served with jam and cream.  Scones are very much a part of English, Scottish, and Irish traditions, but their fame has spread worldwide, especially in the last few years.  You can walk into almost any bakery here in America and find scones on the menu.  Since scones are traditionally served with jam, I thought, why not put the jam inside the scones, so I started experimenting, and these Strawberry Jam Scones are the result.  It has turned out to be one of my favorite ways to prepare scones.  

I also like to add a lemon glaze to my scones.  It may replace the traditional cream, though these scones would be very good served with vegan whipped cream also.  The lemon glaze brightens the flavor of these scones.  

Scones are not that hard to make vegan.  This recipe is quite forgiving, but there are a few things to keep in mind when making scones. First, the coconut oil makes these scones flakey and tender.   It is important to “cut in” the coconut oil, almost as if you are making a traditional pie crust.  Don’t stop until the mixture looks like sand.  Once you add the coconut milk, you want to make sure not to overmix.  Just mix until the ingredients are combines.  

Other Vegan Baking Recipes you May Like:

• Vegan Apple Tart
• Vegan Pumpkin Cookies
• Lemon Crinkle Cookies
• Easy Vegan Vanilla Cupcakes
• Almond Biscotti

Let’s Talk Strawberry Jam Scone Ingredients:  

Flour:

To give these scones some additional nutritional value, I usually add a little whole wheat to my scones, but this is optional. I like to grind my own whole wheat flour from white wheat berries, which are slightly less bitter than the flour from red wheat berries traditionally found in the supermarket. But regular whole wheat flour will also work.

Coconut Oil:

So, if you watched my video on how to make these strawberry jam scones, you heard that I once made these scones without the coconut oil, served them with good results, only to discovered I had left out the oil. However, I would not recommend skipping the coconut oil unless you are committed to staying oil-free, as it adds flavor, looks, and texture to these scones. Coconut oil is the secret to making these scones flakey and tender.

Lemon Extract:

Strawberry and lemon pair well together. Lemon brightens the flavor. I, therefore, like to add a splash of lemon extract to the dough when I make these jam scones.

Vanilla Bean Paste or Vanilla Extract:

I love the way the vanilla bean paste looks and tastes in these scones. You can kind of see the vanilla bean specks, and I think it looks very appetizing, but vanilla extract works just as well.

Coconut Milk:

What makes these scones so creamy is the canned coconut milk. Traditional scones are made with lots of butter and milk, making them tender, creamy, and flaky. To duplicate the consistency, we use coconut oil and coconut milk, which do a tremendous job at making these scones tender, flakey, crispy on the outside, and soft and delicious on the inside.

Lemon Glaze:

Though I do not do this every time, a lemon glaze is a great way to dress up these strawberry jam scones for guests. A lemon glaze is super easy to make, just add fresh lemon juice to powdered sugar and stir to combine. Keep adjusting until you have the right consistency. It is better to err on the side of too thick than too thin, as it just flows off the scone. It requires very little lemon juice, but I prefer the fresh lemon juice flavor rather than concentrate.

Finishing Touches:

Coconut Milk: Lightly brush the top of the scones with canned coconut milk right before baking. This step will give the scones a more appealing look.

Demerara Sugar: For some extra texture and crunch, sprinkle some Demerara sugar on the top of the scones. My sister, Kaija, loves this touch and always tells me not to be sparring with the Demerara sugar.

Scones are best when eaten fresh. If you have leftovers, store them in the freezer and reheat them before serving.

If you have been with me for a while, you know that I love scones, especially for breakfast. I have several scone recipes on my website, and though I love all my scone recipes, I think this strawberry jam recipe rivals them all. I hope you enjoy these too.

Click Here to Watch me Make this Recipe on YouTube!

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