Description
Delight in these tender and flavorful Strawberry Scones with a zesty Lemon Glaze, perfect for breakfast or a cozy afternoon treat. Made with fresh strawberries, lemon zest, and a dairy-free oat buttermilk substitute, these scones are a refreshing twist on a classic baked good that’s both moist and lightly sweetened.
Ingredients
Scale
For the Scones:
- 2 cups flour (white-whole wheat, all-purpose, or gluten-free blend)
- ¼ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup chopped fresh strawberries
- 2 tbsp oat milk powder
- ½ cup water
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp cold butter, grated
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
- â…“ cup plain yogurt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying it with nonstick spray to prevent sticking.
- Make Oat Buttermilk: In a small bowl, mix the oat milk powder with ½ cup water. Stir in 2 teaspoons of lemon juice and let it sit for a few minutes to thicken and curdle, mimicking buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Incorporate Butter: Grate the cold butter directly into the flour mixture. Use a fork or pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Fruit & Zest: Gently fold in the chopped fresh strawberries and lemon zest, ensuring even distribution without overmixing.
- Combine Wet & Dry: In a separate bowl, whisk together the prepared oat buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix until a soft dough forms.
- Shape & Cut: Turn the dough onto a floured surface and pat it into an 8-inch round about 1 inch thick. Using a sharp knife, cut the round into 8 equal wedges.
- Bake: Arrange the scones on the prepared baking sheet, spacing them slightly apart. Bake for 15 to 20 minutes, or until golden brown and cooked through.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and plain yogurt until smooth and creamy.
- Glaze & Serve: Once the scones have cooled slightly, drizzle the lemon glaze over the top. Serve warm or at room temperature and enjoy!
Notes
- Use cold butter for flakier scones.
- Handle the dough gently to avoid overmixing, which can make scones tough.
- Fresh strawberries add the best flavor; drain any excess juice to prevent soggy dough.
- Glaze can be adjusted for consistency by adding more powdered sugar or lemon juice as needed.
- For a dairy-free glaze, substitute plain yogurt with a plant-based yogurt alternative.
