Roasted Strawberries and Cream Scones (vegan)

Roasted strawberries and coconut cream scones @

My little sister Tiegen and I are always horrified when people overzealously lob off the tops of strawberries in  order to remove the calyx – that’s “destem the green cap” (I swear it’s a real word, thank you to my sister-in-law for that). There is so much gold there, people.

When my grandma Jean made strawberry shortcake in the spring and summer, T and I were happy – we could tidy up the strawberry bits left over. The strawberries would be tossed with a generous dose of sugar and left to stew in the fridge where they would get sweeter and sweeter. I don’t remember ever getting in trouble for lifting up the plastic wrap and scooping out strawberries with my fingers, although I know I did it. And after that, a normal helping of strawberries on top of warm shortcake served with a dollop of very sweet whipped cream finally seemed like enough.

Roasted strawberries and coconut cream scones @

I also have always had a hard time baking fruit when I could just enjoy it in it’s full glory. The thing is… roasting strawberries brings out a whole new dimension. Similar to caramelizing bananas, the flavor sweetens and intensifies to become reminiscent of those sugary cold-stewed strawberries in the fridge. 

Roasted strawberries and coconut cream scones @

For these, start with sweet strawberries, red through the middle – roast them first to bring out that syrupy, jammy flavor, and then add them to a light scone dough flavored with vanilla, coconut cream and toasted coconut flakes. Serve them shortcake-style topped with fresh strawberries and drizzled with lightly sweetened coconut milk. Make sure you have extra strawberries for dipping in the coconut milk, too.

Roasted strawberries and coconut cream scones @

Roasted Strawberries and Cream Scones
  1. 8 oz strawberries (or a generous 1 cup chopped) + more to top
  2. 1/4 cup shredded coconut, chopped small
  3. 3/4 cup canned coconut milk
  4. 1 teaspoon vanilla
  5. 1 tablespoon flaxseed meal
  6. 2 cups + 2 tablespoons flour
  7. 1/2 cup sugar
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1 1/2 teaspoon sea salt or 3/4 teaspoon table salt
  11. 1/2 cup (+1 tablespoon for the top) nonhydrogenated baking margarine, like Earth Balance Buttery Sticks, frozen if possible
  12. 1 tablespoon coarse-grained sugar, like demerara
Coconut Cream
  1. Remaining can of coconut milk
  2. 1/2 teaspoon vanilla extract
  3. 1 tablespoon sugar (or to taste)
  1. Preheat the oven to 350°F. Cut up strawberries into large dice and arrange on a parchment-lined cookie sheet. When the oven is hot, roast them for 10 minutes. Keep the cookie sheet; you will use it again.
  2. In a heavy pan on the stovetop, toast the coconut over medium heat, stirring often, until golden.
  3. In a bowl, vigorously mix together the coconut milk, vanilla extract, and flaxseed meal. Set aside to thicken.
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut. If the butter is frozen, cut into pea-sized dice and mix into the flour. Otherwise, cut in the butter using a pastry cutter or two knives until pea-sized. Refrigerate to keep the butter from melting until you are ready to shape the scones.
  5. Add the liquid ingredients to the dry and stir until just combined. Dump this onto a well-floured surface and use your hands to shape into a flat disk 10-12 inches across.
  6. Melt the remaining tablespoon of margarine on the stovetop and brush onto the top of the disk. Sprinkle on the coarse-grained sugar. Cut the disk into 8 equal triangles and use a spatula to transfer to the parchment-lined cookie sheet.
  7. Bake on the middle rack for 24-27 minutes, rotating halfway through, or until golden brown on the bottom edges.
For the coconut cream
  1. Mix together the coconut milk, vanilla extract, and sugar until sugar is dissolved.
  2. Serve scones warm with coconut cream and extra sliced strawberries.
chel rabbit

8 thoughts on “Roasted Strawberries and Cream Scones (vegan)

    1. Chels Post author

      Aw thanks dear. Classy is one word I wouldn’t normally use to describe myself, but I will take that and thank you.

    1. Chels Post author

      Oh yay! Let me know how they come out. I’m craving more; think I’m gonna buy a flat of strawbs at the market this weekend. I desire “too many” strawberries.

  1. Dana

    It’s getting closer to strawberry season in NY, in the meantime I will have to try this with California strawberries. I am really interested in the idea of roasting them. What did Nate think of this dessert?

    1. Chels Post author

      He said it was like strawberry shortcake. And he also liked the version with chocolate. And he was mad that I only made a half recipe and I ate two and he only got one and I gave the last one to Andy. HEH.

  2. Pingback: 20 summer desserts perfect for vegans | Foodies 100

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