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Desserts

Strawberry Elderflower Scone Cake

May 8, 2019 by Alexandra Daum
This easy scone cake is flavoured with seasonal elderflower blossoms and strawberries for a very simple, beautiful spring dessert. If you can't get elderflower, extra lemon zest makes a good substitute, or lilac blossoms.
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A large scone cake topped with whipped cream, strawberries, and elderflower blossoms.

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.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Springtime Desserts
Strawberry Elderflower Scone Cake

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.

Recipe Notes

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.

A slice of a large strawberry shortcake with cream and elderflower blossoms.

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Expert Tips

  • 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
Strawberry Brownies
Lemon Elderflower Cake

If you make this Scone Cake or any other refined sugar-free desserts on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 10

Strawberry Elderflower Scone Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
5 from 2 votes

Ingredients

Metric – American

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

Topping

  • 500 grams ripe strawberries
  • 1 tablespoon honey or maple syrup
  • Elderflower blossoms
  • 1 batch coconut whipped cream

Instructions

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

Strawberry Topping

  • 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

Notes

* Since this is a dessert, I wouldn’t use more than half whole spelt flour. I use a similar base recipe for biscuits with whole spelt, but it will be a little tougher than if you just use light spelt.
** Mix a little bit of the water from the canned coconut milk in with the cream to get the same consistency of whipping cream for your coconut milk in this recipe.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 220kcal Carbohydrates: 30g Protein: 4g Fat: 10g Saturated Fat: 8g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Sodium: 201mg Potassium: 103mg Fiber: 4g Sugar: 9g Vitamin A: 6IU Vitamin C: 30mg Calcium: 88mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Cake, Desserts, Spring
Cuisine: European
Diet Vegan, Vegetarian
Print

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Previous Post: « Vegetarian Dinner Ideas for May
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Comments

  1. Alex says

    April 26, 2021 at 1:02 pm

    Can I use oat flour as a replacement? This looks incredible

    Reply
    • Alexandra Daum says

      April 27, 2021 at 7:31 am

      Hi Alex, I haven’t tried this with oat flour, but I’d guess that you’d need more of a binding agent, as it wouldn’t hold together as well as spelt. Sorry I can’t be of more help!

      Reply
  2. Heidi | The Simple Green says

    May 8, 2019 at 3:40 pm

    5 stars
    Beautiful, Alexandra! So many edible flowers out there and so little time, it seems. This year, I had every chance to steal some of the neighbours Lilacs, but alas, I couldn't bring myself to do it (#goals).

    And, lol to "as if I hold dinner parties". I know, right? I have every good intention to hold one (someday).

    Reply
  3. Laurel says

    June 21, 2017 at 9:39 pm

    This scone cake looks DIVINE! Not only is it downright beautiful, but that combo of elderflower and strawberry sounds like a match made in heaven!

    Reply
  4. Nicole | Culinary Cool says

    June 12, 2017 at 7:08 pm

    My dear, you are absolutely genius for creating a scone cake! I am in love with this idea. I enjoy edible flowers, but am yet to try elderflower, but it's now on my radar. Also, your photography is gorgeous!

    Reply
  5. cakespy says

    June 10, 2017 at 12:24 pm

    OMG, this is an absolute dream. It's beautiful!

    Reply
  6. Gena says

    June 10, 2017 at 11:04 am

    So many incredible recipes lately, my dear — not sure which to make first! I love the idea of a shortcake/scone cake.

    Reply
  7. Vicky Chin says

    June 10, 2017 at 6:20 am

    I have never tried elderflower, they look so pretty with the strawberries ! Spelt flour is one of my new discoveries and I prefer the both its texture and taste over whole wheat flour. I like how you sandwich some whipped cream in between, thanks for sharing !

    Reply
  8. Heidi | The Simple Green says

    June 10, 2017 at 6:20 am

    5 stars
    Beautiful, Alexandra! So many edible flowers out there and so little time, it seems. This year, I had every chance to steal some of the neighbours Lilacs, but alas, I couldn't bring myself to do it (#goals).

    And, lol to "as if I hold dinner parties". I know, right? I have every good intention to hold one (someday).

    Reply
  9. Natalie Browne says

    June 9, 2017 at 7:04 pm

    The first of the local strawberries have just started arriving at the market around here and I've been dreaming of all the things to make with them. This would be a beautiful addition to that list 🙂

    Reply

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