Gluten-Free Vegan Strawberries and Cream Scones

Good morning! Imagine waking up to warm, freshly baked gluten-free scones. A warm breakfast is one of my favorite ways to start the day — it brings family together around the table and sets a positive tone for the hours ahead. These strawberries n’ cream scones are just the kind of treat that makes mornings special.

I always pair a warm scone with a cup of coffee. I prefer dairy-free creamers and particularly enjoy the coconut-based Barista Style creamers and unsweetened vanilla coconut milk. The unsweetened vanilla coconut milk provides a gentle vanilla flavor without added sugar, making it versatile for both baking and smoothies. Using these coconut-based products in baking gives a subtle, pleasant flavor while keeping the recipe dairy-free.

For this recipe I combined the unsweetened vanilla coconut milk with a coconut milk coffee creamer to make a light, flavorful glaze. The scones themselves are tender and biscuit-like, studded with fresh strawberries for bursts of berry sweetness. After baking, a simple vanilla glaze drizzled over the cooled scones elevates them into a delightful breakfast or snack.

Below you’ll find my gluten-free, vegan strawberries n’ cream scone recipe. It makes eight scones and is straightforward to prepare. The recipe uses a gluten-free flour blend and chilled vegan butter to create flaky, tender scones. If you prefer a more rustic approach, you can also make drop scones instead of shaping them into wedges.

gluten free vegan strawberries n’ cream scones

makes 8

1 3/4 cups Sarah’s gluten free flour blend (or your preferred gluten-free blend)
1/2 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled vegan butter, diced
1/2 cup unsweetened vanilla coconut milk
1 cup fresh strawberries, diced

vanilla glaze

1 cup organic powdered sugar
2 tablespoons barista-style coconut milk french vanilla coffee creamer

Preheat the oven to 400°F (200°C). In a large bowl, sift together the gluten-free flour blend, sugar, baking powder, baking soda, and salt. Cut the cold vegan butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Pour in the unsweetened vanilla coconut milk and stir just until the dough comes together. Gently fold in the diced strawberries, taking care not to overwork the dough so the scones stay tender.

Line a large baking sheet with parchment paper and set aside. Prepare a clean work surface by covering it with plastic wrap and sprinkling a little of the flour blend on top to prevent sticking. Place the dough in the center of the plastic wrap and, with lightly floured hands, gently flatten it into a 12-inch (30 cm) circle. Use a pizza cutter or a sharp knife to divide the circle into 8 wedges. Carefully lift each wedge with a small spatula and transfer to the prepared baking sheet, reshaping slightly if needed; the dough may be soft and require gentle molding.

Bake the scones for 16–18 minutes, or until they are golden brown on the edges and set in the center. Transfer to a cooling rack. Prepare the vanilla glaze by whisking together the powdered sugar and the barista-style french vanilla creamer until smooth. When the scones are cool to the touch, drizzle the glaze over the tops.

Alternatively, you can make drop scones: place eight 1/4-cup scoops of dough onto the baking sheet, flatten slightly with floured hands, and bake for 16–18 minutes.

It’s a beautiful morning when you wake up to these.

three fabulous coconut-based products to try

I’m in love with the unsweetened vanilla coconut milk.

I use it in many baking recipes and it’s a useful pantry staple.

Coffee is my friend.

These barista-style creamers are a reliable choice for a creamy, dairy-free addition to coffee and recipes.

If you enjoy this scone recipe, consider trying different mix-ins such as blueberries, diced apples with cinnamon, or dairy-free chocolate chips. The unsweetened vanilla coconut milk and barista-style creamers offer flexibility across many recipes — from baking to beverages. Whether you make these scones for a relaxed weekend breakfast or as a special treat, they store well in an airtight container for a day or two and can be gently reheated before serving.

Tip: Use chilled vegan butter and handle the dough as little as possible for the flakiest scones.

If you’d like to share feedback or a photo of your scones, leave a comment below telling me which dairy-free product you used or want to try. I love hearing how readers adapt recipes and the variations you create.