This strawberry elderflower vegan scone cake is the perfect way to use the elderflower blossoms that are everywhere at this time of year. Beautiful elderflower and seasonal strawberries taste perfect together and it’s a stunning cake that’s surprisingly easy to make.
In this case, some elderflower is used in the scone that makes up the cake, and a little more is sprinkled on each layer for a subtle floral taste. It’s not absolutely necessary if you can’t find it, and the cake will be delicious without it, but perhaps not quite as pretty.
White lilac blossoms, or any lilacs, would be beautiful, and just as tasty if you don’t have elderflower. You could also brush the interior of the scone with lilac syrup or elderflower cordial before adding the coconut whipped cream.
I imagined serving it at a baby shower or spring dinner party, but it’s also so simple that you can make it any time. The dough is made mostly in a food processor, the ingredient list is short and sweet, and since you don’t have to cut individual scones, it comes together quickly.
Ingredient Notes and Substitutions
- Coconut milk: make sure to use a type of coconut milk that doesn’t have added thickeners for the best results (in both the scone and the whipped cream). I generally find that less expensive varieties work better.
- Spelt flour: use white or light spelt for the best results, and substitute plain white flour or whole wheat pastry flour for the spelt if preferred. I haven’t tried making this gluten-free.
- Strawberries: always look for small, deep red strawberries. Smaller ones are sweeter than their large counterparts.
In terms of preparation time, remember that a can of coconut milk needs to go in the fridge the day before making the coconut whipped cream.
If you’d like, you can make the different elements of the cake a day in advance, and then assemble it right before serving. If you assemble it too early it won’t be as good – the cream may soak into the scone and make it too soft, and it’s not as nice after it’s been sitting, even for a few hours.
Since this is a dessert, I wouldn’t use more than half whole grain spelt flour. I use a similar base recipe for coconut oil biscuits with whole spelt, but it will be a little tougher than if you just use light or white spelt.
How to Store
Storage: everything here tastes best the day it is made (and picked) so I don’t really recommend storage. In case of leftovers, refrigerate for a couple days in a sealed container, but note that the scone will both soften from the cream and become stale.
Freezing: the scone can be frozen without the filling, wrapped well (I use beeswax wrap) and placed in an airtight container, for up to a month.
- Freeze your oil: if your kitchen is very warm and your coconut oil has melted, measure it out and spread it out onto parchment, then freeze for about ten minutes.
- Make it without a food processor: if you don’t have a food processor, you can cut the coconut oil in with a pastry cutter or two knives, but using knives is deeply frustrating. In a pinch use light hands and work quickly.
- Don’t over work it: the scone is fairly wet and can’t be folded – it’s almost a drop scone consistency. Don’t be tempted to add flour and shape it like a typical scone dough.
More Springtime Desserts
Strawberry Rhubarb Cobbler
Lemon Rhubarb Cake
Lemon Elderflower Cake
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Strawberry Elderflower Scone Cake
Elderflower Lemon Scone
- 240 grams light spelt flour*
- 60 grams coconut sugar
- 1 tablespoon baking powder
- 2 teaspoons arrowroot powder or cornstarch
- ¼ teaspoon sea salt
- 60 grams solid coconut oil
- 180 ml coconut milk**
- 1 teaspoon vanilla extract
- 2 tablespoons elderflower blossoms
- Zest of a lemon
- 500 grams ripe strawberries
- 1 tablespoon honey or maple syrup
- Elderflower blossoms
- 1 batch coconut whipped cream
Elderflower Lemon Scone
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, arrowroot, and salt to the bowl of a food processor. Blend to combine, and then add the coconut oil. Pulse until the coconut oil is cut into small pieces and the mixture looks slightly sandy.240 grams light spelt flour*, 60 grams coconut sugar, 1 tablespoon baking powder, 2 teaspoons arrowroot powder or cornstarch, 1/4 teaspoon sea salt, 60 grams solid coconut oil
- Move the flour mixture into a mixing bowl. Add the coconut milk, vanilla, elderflower blossoms, and lemon zest. Stir with a wooden spoon until just combined. The dough will be a little wetter than scone dough usually is, but that's normal.180 ml coconut milk**, 1 teaspoon vanilla extract, 2 tablespoons elderflower blossoms, Zest of a lemon
- Take the dough out of the bowl and use your hands to form a rough ball, then place it on the prepared baking sheet. Press down with your hands to make a circle of dough that’s about 5cm high. Use a light hand to keep the coconut oil from melting.
- Bake for 30-35 minutes, or until golden in colour. Let the scone cool on the baking sheet for 15 minutes before gently placing it on a rack to cool completely. It will be delicate while it’s still warm.
- Once it's cool, cut it in half with a serrated knife. Use about half of the whipped cream and a third of the strawberries as filling in the centre, and sprinkle some more elderflower blossoms over it. Place the other half of the scone on top and then add the remaining cream and strawberries. Top with extra blossoms, and serve right away.500 grams ripe strawberries, Elderflower blossoms, 1 batch coconut whipped cream
- Wash the strawberries and remove the greens. Cut them in halves or quarters, depending on how big they are. Place the berries in a bowl with the honey and stir until they’re coated.1 tablespoon honey or maple syrup, 500 grams ripe strawberries
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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