Strawberry Scones (vegan, dairy free)

Recipe inspiration from: Fannetasticfood.com

Image credit: Fannetasticfood.com

Ingredients:

• 3 cups whole wheat pastry flour, plus more for surface
• 3 tablespoons raw sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold coconut oil
• 1 cup chopped fresh strawberries
• 1 cup + 2 tablespoons Coconut Cloud reconstituted coconut milk (*Mix 1 cup plus 2 TBSP hot water with 3 TBSP Coconut Cloud Original or Vanilla creamer, stir vigorously and let sit for a minute)
• 1 teaspoon vanilla extract
• optional: extra coconut milk mixture and raw sugar for topping

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the coconut oil in with a fork until the mixture is crumbly.
4. Stir in strawberries.
5. Stir in Coconut Cloud liquid coconut milk mixture and vanilla, mixing until just combined & all the dry ingredients are incorporated.
6. Place dough onto a floured surface and pat into about a 9 inch circle. Cut the dough into 8 wedges.
7. Transfer the wedges to a greased or nonstick baking sheet, brush with extra coconut milk and sprinkle with raw sugar if desired.
8. Bake 20 minutes, or until golden brown and firm to the touch.