Description
These Strawberry Scones with Lemon Glaze are a delightful breakfast or snack option featuring tender scones studded with fresh strawberries and bright lemon zest. Made with a wholesome oat buttermilk substitute and finished with a tangy lemon yogurt glaze, these scones combine fruity freshness with a light sweetness, perfect for a sunny morning or afternoon tea.
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) and 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 water, then stir in the lemon juice. Let this mixture sit for a few minutes to curdle and create a buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all the dry components.
- Incorporate Butter: Grate the cold butter directly into the flour mixture. Use a fork or pastry cutter to blend the butter in until the mixture resembles coarse crumbs, ensuring flaky scones.
- Add Fruit & Zest: Gently fold in the chopped fresh strawberries and lemon zest to spread the flavors evenly throughout the dough.
- Combine Wet & Dry: In a separate bowl, whisk the prepared oat buttermilk with the egg and vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until a soft dough forms, taking care not to overmix.
- Shape & Cut: Transfer the dough onto a floured surface and shape it into an 8-inch round disk approximately 1 inch thick. Cut the disk into 8 even wedges using a sharp knife.
- Bake: Arrange the scones on the prepared baking sheet with space between each wedge. Bake for 15 to 20 minutes until they are golden brown and fully cooked through.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and plain yogurt in a bowl until the glaze is smooth and creamy.
- Glaze & Serve: Drizzle the lemon glaze over the cooled scones for a fresh, tangy finish. Serve and enjoy your bright, flavorful strawberry scones!
Notes
- Use cold butter and minimal mixing for flaky scones.
- Fresh strawberries add the best flavor, but frozen can be used if thawed and drained.
- If preferred, substitute oat milk powder with regular buttermilk.
- Cut scones evenly to ensure uniform baking.
- Let scones cool before glazing to avoid melting the glaze.
- For dairy-free option, substitute yogurt with a plant-based alternative.
