Strawberry Sour Cream Scones


  • 1 ¾ cups organic all-purpose unbleached flour
  • 3 tablespoons organic evaporated cane sugar
  • 2 teaspoons ground golden flax seeds
  • ½ teaspoon sea salt
  • 1/8 teaspoon ground cardamom
  • 2 teaspoons non-aluminum baking powder
  • 1/3 cup vegan butter
  • 1/3 cup Vegan Sour Cream
  • ½ cup un-sweetened almond or soy milk
  • 2 tablespoons lemon juice
  • ½ cup fresh strawberries, diced
  • 1 tablespoon maple syrup
  • 1 tablespoons strawberry jelly or jam


  • Pre-heat oven to 425°. If using a pizza stone, add to oven while pre-heating.
  • In a large bowl add flour, sugar, flax seeds, sea salt, cardamom, and baking powder. Whisk with a pastry cutter to incorporate all of the ingredients.
  • Cut buttery spread and Sour Cream into mixture with pastry cutter, until mixture appears crumbly.
  • Add in almond or soy milk, lemon juice, and fresh strawberries. Mix until just incorporated, do not over mix. The dough will not be completely smooth.
  • Gather dough into a ball and place on a lightly floured surface. Roll dough into ½ inch thick square. Cut into triangles.
  • In a small bowl, whisk maple syrup and strawberry jam or jelly.
  • Place scones on a parchment lined baking sheet or pizza stone and brush with maple syrup jelly mixture.   If using pizza stone, carefully add scones to hot pizza stone when ready to bake.
  • Bake for about 16-18 minutes, or until golden brown.

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