We enjoyed these delicious scones for our Sunday morning breakfast. They would also make a nice tea time treat or a special brunch.

vegan strawberry 'butter'

Yield: 6-8 scones


for the scones:

  • 3 stalks rhubarb, cut in small pieces
  • 2½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 8 tablespoons vegan margarine
  • 2/3 cup soy yogurt (a bit more if needed)
  • 1 teaspoon vanilla extract

for the vegan strawberry ‘butter’:

  • 5-6 fresh strawberries, cleaned and chopped
  • ½ cup vegan margarine
  • ¼ cup powdered sugar



  1. Clean and slice the rhubarb into small pieces.
  2. Place in a bowl and sprinkle about 2 tablespoons of the sugar on top and gently toss to mix.
  3. Preheat the oven to 245ºF (120ºC)
  4. Prepare a cookie sheet with baking parchment.
  5. Place the flour in a bowl.
  6. Add the baking powder salt and the rest of the sugar.
  7. Cut or rub in the vegan margarine until it resembles sand.
  8. Add the rhubarb pies and gently mix.
  9. Add the vanilla extract to the soy yogurt and mix.
  10. Add the soy yogurt to the dry ingredients and gently mix until all is moistened.
  11. Place the dough onto a lightly floured workspace and gently fold 4-6 times.
  12. Form a large circle with the dough and place onto the baking parchment.
  13. Slice the dough into 6ths or 8ths and slightly separate from each other.
  14. Place in the oven to bake for 18-25 minutes or until lightly golden brown.
  15. Remove from the oven when done.
  16. to make the vegan strawberry ‘butter’: Cream the vegan margarine and powdered sugar together.
  17. Shortly before serving the scones, clean all and chop all but one of the strawberries.
  18. Add the chopped strawberries to the vegan margarine and stir well to mix.
  19. Use the 1 strawberry as garnish for the top of the strawberry ‘butter’.
  20. Enjoy the warm scones with the strawberry ‘butter’.