Strawberry Mugwort Scones

A few weeks ago I went with a friend to a local park where I had heard there was mugwort growing rampant. With it’s scent of sage and the silvery color on the bottomside of it’s leaves, we were able to identify it instantly.
If you want to try this recipe but don’t have access to mugwort, sage can be used as a substitute.

Many people traditionally use mugwort for it’s mild psychedelic properties and it’s ability to induce strange, vivid dreams. If it’s being used for this purpose it’s generally mixed with other aromatic herbs like lavender and smoked, or drank as a tea right before bed. For those who know me irl, you’ll know that I already have crazy vivid dreams on my own, -lucid dreams and sleep paralysis- so I decided to pass on that. We’re just using it for the flavor in this recipe!

Be sure to check out my other mugwort scone recipe, Cheddar Mugwort Scones here


2 Cups Flour
1/2 Cup Sugar
1 Tbs Baking Powder
1 Tbs Corn Starch
1/2 Tsp Salt
1/2 Cup Vegan Butter
~ 6 Large Strawberries (about 1/2 cup chopped)
~1.5 Tbs Chopped Dried Mugwort (or sage as a substitute)
~1/2 Cup Plant Milk


1. Put the vegan butter in the freezer to chill for at least an hour.

2. To a mixing bowl add the flour, sugar, baking powder, corn starch, and salt.

3. Chop up the frozen butter and cut it into the flour mix using a pastry cutter until the butter is broken up into pea-sized pieces. Add the mugwort.

4. Add the milk a couple tablespoons at a time, tossing the mix around with your hands in between each pour. Make sure NOT to knead the dough, and don’t mix for long enough that the butter melts – you want little solid beads of butter throughout. Add enough milk that the dough holds it’s shape when gently pressed/squeezed. Toss in the chopped strawberries.

5. Shape your scones. Using all of the dough, make a 6inch circle, or ‘puck’ for lack of a better word. Cut the dough into eight pieces like a pizza.

6. The scones can be baked right away or frozen for later. I actually find that I like the texture better after the scones have been frozen and then baked. I bake mine from frozen in the instructions below.

7. Heat oven to 350⁰ F. Allow the scones to thaw for a couple minutes before breaking up the pieces. Spread out the scones on a baking sheet, allow at least an inch between each scone. Bake for 20-25 minutes, until the top starts to brown and the scones feel firm to the touch. You can make a strawberry glaze by mashing strawberries and mixing with powdered sugar and a little vanilla extract. Drizzle on top after the scones have baked and cooled. Enjoy!

Notes: Sage can be used in place of mugwort. The scones can be kept frozen for up to 2 weeks. I wrap mine in parchment paper & then aluminum foil.


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