I served them with the strawberry jam I made yesterday, a fresh fruit salad made with: mango, bananas, kiwi, sliced strawberries, and a handful of coconut shreds. I also grilled some strips of sesame garlic tempeh marinated in shoyu.
June 20, 2010
Breakfast - Vegan Strawberry Scones
I was thinking about what I will do with my strawberries this weekend. I wanted to make some jam, which I did. I made some freezer jam with 3 cups of sucanat for ten cups of crushed berries. Much less sugar than conventional jam. But what kind of fun, healthy snack can I come up with? I thought about strawberry scones and when looking through the vegan recipes that came up when I searched, I hit on this one Strawberry-Coconut Scones. I didn't make many changes to the recipe; I used sucanat for sugars, plain coconut milk yogurt, and coconut milk creamer. These came out very nice, firm, but flaky and moist, thanks to the chunks of strawberries.
I served them with the strawberry jam I made yesterday, a fresh fruit salad made with: mango, bananas, kiwi, sliced strawberries, and a handful of coconut shreds. I also grilled some strips of sesame garlic tempeh marinated in shoyu.
I served them with the strawberry jam I made yesterday, a fresh fruit salad made with: mango, bananas, kiwi, sliced strawberries, and a handful of coconut shreds. I also grilled some strips of sesame garlic tempeh marinated in shoyu.
I love scones! I make mine with So Delicious coconut milk creamer and yogurt, too, but I've never made Strawberry-Coconut scones. They sound and look delicious! Thank you for sharing the recipe link. I can't wait to try making them.
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