Strawberry Lemon Cream Scones

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at:

Makes 16 Scones


1 pkg. Namaste Foods Muffin and Scone Mix
2 eggs, beaten
7 Tbsp. butter (she uses dairy free)
1/3 cup coconut milk
1 cup fresh strawberries, diced
* Lemon Cream Icing
1/4 tsp. natural crystallized lemon
3/4 cup powdered sugar
2 Tbsp. unsweetened organic creamed coconut


  1. Preheat oven to 400° F. Grease a cookie sheet and set aside.
  2. Pour Namaste Muffin and Scone Mix into a medium bowl. Cut 7 tablespoons of cold dairy free butter into the dry mix using a fork until somewhat crumbly. Add 2 beaten eggs and milk. Stir until just combined. Gently fold in strawberries.
  3. Cut the dough in half and place each half on the grease cookie sheet. Press and shape them into two round discs about 1 to 2 inches thick. You may need to flour your hand to prevent sticking. Using a knife, cut 8 slices in each disc totaling 16 scones. Bake approximately 15 minutes or until they turn a very light brown. Let cool.
  4. For Lemon Cream Icing, pour powdered sugar into a small bowl, add true lemon and creamed coconut (you may want to add more true lemon to your taste). Mix to a creamy smooth texture. Drizzle over the tops of your scones and enjoy!