cream cheese strawberry scones with whipped coconut cream

It’s pretty hard to eat a scone and not feel fancy. Which is strange because they began with very humble roots in Scotland as a quick bread hundreds of years ago. Now they grace the plates at high teas and coffee shops, but these delicious little breads are actually pretty easy to make. Easy enough, if fact, that you can feel fancy every weekend with not a crazy amount of work.

But let’s take a minute to talk about this whipped coconut cream. I want to throw out things like “life-changing” but you have just got to try it for yourself. It is a little tricky to make because you really don’t want any of the liquid in the solid part of the cream that you will whip. Unless you refrigerate it for a while (overnight) it can be very hard to separate the liquids from the solids. Being a somewhat impatient person, I didn’t refrigerate mine and had a rough time separating out the cream and got a sad little amount of this amazing gift to the world. So long story short, don’t be like me and find your inner patience to refrigerate the coconut milk overnight.

It’s pretty hard to eat a scone and not feel fancy. Which is strange because they began with very humble roots in Scotland as a quick bread hundreds of years ago. Now they grace the plates at high teas and coffee shops, but these delicious little breads are actually pretty easy to make. Easy enough, if fact, that you can feel fancy every weekend with not a crazy amount of work.

But let’s take a minute to talk about this whipped coconut cream. I want to throw out things like “life-changing” but you have just got to try it for yourself. It is a little tricky to make because you really don’t want any of the liquid in the solid part of the cream that you will whip. Unless you refrigerate it for a while (overnight) it can be very hard to separate the liquids from the solids. Being a somewhat impatient person, I didn’t refrigerate mine and had a rough time separating out the cream and got a sad little amount of this amazing gift to the world. So long story short, don’t be like me and find your inner patience to refrigerate the coconut milk overnight.

As a long time King Arthur flour fan, I saw a similar recipe for a raspberry cream cheese scone in one of their older Sift magazines. I adapted it to accommodate all the wonderful summer strawberries that are available right now, but you can substitute the soft seasonal fruit you love – think peaches and cinnamon or blueberries and lemon. This is a great base recipe to start really experiment with flavors.

Above: The dough can be divided into four sections. Each section will become it’s own disc and cut like a pie (top right) before being topped with sanding sugar and placed in the oven.

These scones last a good amount of time. I individually wrapped the scones in plastic wrap and kept them in the refrigerator for two days. They were still wonderful two days later and should last up to 5-7 days tightly wrapped and refrigerated. Same with the coconut cream. There is something about eating these flavorful and crumbly little beauties that is the perfect combination with your morning tea or coffee; the two dry and wet compliment each other perfectly. I recommend eating at least one a week, I think it’s important to feel fancy weekly.

Cream Cheese Strawberry Scones with Whipped Coconut Cream

For best results with the coconut cream, chill the cans in the refrigerator overnight.

I used Bob Mill’s egg replacer in this recipe since it works great with the rising of the scones while baking.

ingredients:

Scones
  • 400g (3-1/4 c) All Purpose Flour
  • 100g (1/2 c) Sugar
  • 2-1/2 t. Baking Powder
  • 1/2 t. Salt
  • 8 oz Cream Cheese (My favorite is Trader Joe’s vegan cream cheese)
  • 4 oz Butter (My favorite is Miyoko’s store-boughtor homemade)
  • 1 T Bob Mill’s Egg Replacer
  • 3 T Water
  • 2 t. Vanilla
  • 1 t. Almond Extract
  • 1/4 c. Plant Based Milk  (My favorite is Silk Almond Original)
  • 2 c Diced Fresh Strawberries
  • Plenty of flour for kneading
  • Sanding Sugar  (Optional)
Whipped Coconut Cream
  • 2 cans Full-Fat Coconut Milk
  • 1 t. Vanilla
  • 2-4 T Powered Sugar

instructions:

  1. Preheat oven to 400F. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. 
  2. Cut the butter and cream cheese into smallish pieces and add to the flour mixture. With a fork or pastry cutter (I just used my fingers), cut the cream cheese and butter into the flour mixture until it becomes very crumbly, it will still be very dry but it will be filled with small crumbs.
  3. Wash and dry your strawberries and cut into small pieces (approx 1/4″ on all sides). Measure out two cups of your diced strawberries and set aside.
  4. In a medium bowl, wisk together the Bob’s Mills Egg Replacer, water, vanilla almond extract and milk until fully combined.  Once the wet ingredients are well beaten,  slowly add to the dry ingredients and wait about 30 seconds until it has started soaking into the flour.
  5. Slowly stirring and folding the batter until it starts coming together. Add the strawberries and continue stirring a couple of times. The batter will be pretty wet.
  6. On the counter, place a good amount of flour and put the wet dough on top, then cover the dough with flour. Knead a couple of times until dough is combined and strawberries are evenly distributed, adding more flour as needed. Do not over knead, just a few times gently until combined.
  7. Divide dough into four equal pieces. Gently flatten and shape each piece until its a disc approx. 6-8 inches wide and about 1/2″ thick. 
  8. Cut each disc into equal pieces like a pie and place on a cookie sheet. Sprinkle with a good amount of sanding sugar on each scone if you would like. Bake 12-15 minutes until the scone tops are a beautiful golden brown. Let cool 5-10 minutes before serving.
Whipped Coconut Cream
  1. This works best if the cans of milk have been refrigerated overnight. This helps separate the solids from the liquids, make sure not to shake the can  so they stay separate.
  2. While the scones  are baking, place your mixing bowl and whisk in the freezer. Then while the scones are cooling, remove all the liquid from the coconut milk (I found the easiest way was to open the can gently and see which side the liquid was on. If its off the top, let it drain slowly. If it is on the bottom, scoop out all the cream first). 
  3. Place only the solids of the coconut milk in the chilled bowl with the whisk attachment. Beat on high until creamy and the whisk is leaving streaks in the cream.  Add the vanilla and powdered sugar and beat until combined.
  4. This is not a stable cream – it doesn’t hold it’s shape well. If you don’t use the cream right away – keep it covered in the refrigerator. 
Created using The Recipes Generator

Happy Baking!

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Becky Long
Becky Long
3 years ago

These scones were so good! I loved the flavor where it was not too sweet, good strawberry chunks throughout and the cream? OMG. the cream is so good!! It pairs perfectly with the scones.

Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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