Gluten-Free Vegan Strawberry Cream Scones

Good morning! Imagine waking up to a warm, freshly baked gluten-free scone — I know I would. I love treating my family to a cozy breakfast; it’s a special time to gather, enjoy a meal, and start the day on a bright note.

One essential for my mornings is coffee. I’m particular about my creamer and prefer coconut-based options. Recently I received some new barista-style coconut creamers and an unsweetened vanilla coconut milk. The unsweetened vanilla is especially useful in baking because it provides delicate vanilla flavor without added sugar, and it’s become a staple in my pantry and smoothies.

I wanted to create a recipe that highlights both the unsweetened vanilla coconut milk and the barista-style creamer. The result: gluten-free, vegan strawberries n’ cream scones. Fresh strawberries scattered through a tender, biscuit-style dough give each bite a burst of berry sweetness. After baking I finish the scones with a simple vanilla glaze made with the coffee creamer for an extra touch of flavor.

On top of the recipe, there was an exciting giveaway tied to these products: two readers would win three coupons each for free products. That meant winners could try the two new creamers and the unsweetened vanilla coconut milk, or choose any So Delicious favorites they wanted. It’s a generous way to explore dairy-free options.

Gluten-Free Vegan Strawberries n’ Cream Scones

Makes 8

1 3/4 cups gluten-free flour 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
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 flour blend, sugar, baking powder, baking soda, and salt. Cut in the cold vegan butter with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Pour in the coconut milk and stir just until combined. Gently fold in the diced strawberries, taking care not to overwork the dough.

Line a large baking sheet with parchment paper and set aside. Lightly flour a sheet of plastic wrap and place the dough in the center. With floured hands, pat the dough into a 12-inch circle. Using a pizza cutter or sharp knife, divide the circle into 8 wedges. Carefully lift each wedge with a small spatula and place on the prepared baking sheet, reshaping lightly if needed.

Bake the scones for 16–18 minutes, or until golden brown. Transfer to a cooling rack. For the glaze, whisk together the powdered sugar and the French vanilla creamer until smooth, then drizzle over the cooled scones.

*Alternatively, make drop-style scones: use eight 1/4-cup scoops of dough on the baking sheet, flatten slightly with floured hands, and bake 16–18 minutes.

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

Three new favorites from the coconut milk range.

I love the unsweetened vanilla coconut milk — it works beautifully in baking.

Coffee is a morning must, and these barista-style creamers are a lovely addition.

If you try these scones, I hope they brighten your morning. At the time of the original post there was a giveaway for free product coupons, with two winners receiving three coupons each. To enter that giveaway, readers were asked to sign in and leave a comment naming a favorite product or one they wanted to try, with optional extra entries for social actions. Winners were chosen after the giveaway closed.