These Vegan strawberries and cream scenes are so ridden, humid and have fresh strawberries and cream on each bite. An easy -to -bowl recipe for breakfast or brunch.
To get faster and easier to see, see my recipes for vegan cranberry scales, peach search, and vegan pumpkin searches.
Strawberries bring me so much joy in summer, which is why I add them to so many recipes! From vegan strawberries to cupcakes to cakes and beyond, the outburst of succulent sweetness of fresh berries makes me a smile on my face.
Therefore, it is not surprising that fresh strawberries and vegan butter searches in these vegan strawberries and cream scenes.
The seats, with a oh-tan butteria and riddate crumbare Loaded with fresh strawberries and drained with a creamy vanilla enamel on top. They are a wonderful and humid and decadent treatment to enjoy special summer breakfasts or brunchs, or whenever you need to use a lot of fresh strawberries. In addition, the SCones are easy to make in a bowl with cooking staples, so they will surely become a summer staple.
Why will you love these stairs of vegan strawberries?
- A sweet and downed summer – Like my easy vegan strawberry shortcake, this recipe brings together the classic summer marriage of strawberries and fresh cream in a decadent vegan scene and butter.
- A great way to use fresh strawberries – Put these fresh summer strawberries to use them on these vegan strawberry stairs. They are one of my favorite strawberries, along with these rolls of strawberries and strawberries cheese cheese.
- An easy delight of a single bowl – A handful of vegan cooking staples are mixed in a bowl to make this easy recipe from SCONE Vegan.
How to make strawberry and vegan strawberry cream
Find the complete recipe with measures on the recipe card below.
Beat the flour, bake powder, salt and sugar together in a large bowl. Cut the cold vegan butter with a pastry cutter until the dough resembles the thick springs.
Gently stir the vegan cream (or milk) and vanilla until the dough is cheeky. Finish gently fold in strawberries.
The dough will be a bit wet right now But it’s fine! If strawberries are difficult to incorporate, use your hands to work -in the dough.
Transfer the dough to a slightly floured surface and knead it until it joins. Use your hands to flatten the dough in a circle, about 1 inches thick.
Tip: Floure your hands slightly to prevent the dough from sticking to your fingers.
Cut the dough into 8 pieces and put each piece on a lined sheet. Place the sheet with the scone dough in the fridge for 30 minutes.
Cook the pieces of vegan strawberry until slightly golden on top. Leave them aside to refresh -you.
In the meantime, make the vanilla glass move the sugar, cream and vanilla together in a small bowl until it is soft.
Drain the glass of the vanilla over the Scones once they are completely cold, and then enjoy!
Instead of glassFeel free to decorate the stairs with turbine sugar, strawberry jam or vegan cream.
Frequently asked questions
Yes, frozen strawberries should work well. Do not thaw the strawberries before adding them to the dough or bleeding and they will return to the pink of the dough.
I haven’t tried it, but many readers have made my cranberry scales with a mixture of quality gluten -free flour and have good results. Should work so well here.
Yes, I recommend a lot to refrigerate the SCONE dough for at least 30 minutes in the fridge before baking. In this way, butter of the dough can harden to produce a butter and a decisive spring. Cooling will also help the dough in the dough, so that the SCONES do not extend so much while they are cooked.
Sure. Form the scone dough pieces normally, put them on the grill and cover them with a plastic wrap layer. Place the dough in the fridge at night, then do it the next morning to start the day with fresh and butter searches.
Yes Strawberry Scones is very good! Would leave the icing so that it is not too common after thawing. To freeze the stairs, let them cool completely before wrapping them with a plastic wrap. Put them in a ziplock container or bag for the freezer and freeze up to 3 months.
-
Align a large sheet with parchment paper (or sprinkle the pan with non -stick sprayer.)
-
In a large bowl, whisk the flour, cooked powder, salt and sugar.
-
Add the cold vegan butter in slices or cubes and use a bakery cutter, a fork or hands if necessary to work the butter in the dry ingredients. It should look like thick springs. You can also do it in a food processor.
-
Pour vegan cream (or milk) and vanilla and stir until it is finished combining. At this point it will still be a shameless mass. Fold the strawberries gently. The dough will be a bit wet; It’s okay. Use your hands if strawberries need to incorporate the best you can.
-
On a slightly floured surface, knead the dough a few times until it joins, gently. Flatten the dough with your hands (flour slightly your hands if sticking). Flatten it in a circle, approximately 1 inch thick. Push the strawberries into the dough if they fall. The dough will become sticky and wet, but it is fine. Just handle it gently.
-
Using a pizza cutter or a large knife, cut it as if you were a pizza, in 8 pieces.
-
Using a spatula, put the stairs on the baking sheet ready. Place the baking sheet in the fridge if possible for 30 minutes. This will not extend so much when they are cooked.
-
While the stairs cool, heat the oven to 400 degrees f.
-
After 30 minutes of cooling in the fridge, bake and bake for 23-27 minutes, until slightly brown at the top. Transfer it to a wire cooling frame.
-
While the scones cool, make the glass. In a small bowl, whisk together the powder sugar, cream and vanilla until it is soft.
-
Once the searches have cooled, drain with the glass and serve. Enjoy!
- I like the Ripple brand in half and half of the vegan cream, but there are others that work the same. Try to find a sugarless version or use something like full fat oats or soyb milk.
- For gluten -free scones, try a mixture of quality gluten -free flour.
- You can use a different fruit, such as blueberries, raspberries or other fruits. Chocolate chips are also good.
- Instead of vanilla glass, try to serve with my best vegan cream.
Service: 1of 8 scones ; Calories: 378kcal ; Carbohydrates: 58g ; Protein: 4g ; Fat: 15g ; Saturated fat: 7g ; Polyinsaturated fat: 3g ; Monoinsaturated fat: 4g ; Sodium: 243mg ; Potassium: 291mg ; Fiber: 2g ; Sugar: 29g ; Vitamin A: 543IU ; Vitamin C: 16mg ; Calcium: 80mg ; Parró: 3mg
#Vegan #Strawberries #cream #drains
Image Source : www.noracooks.com