Description
These Strawberry Scones with Lemon Glaze are a delightful breakfast or snack treat featuring tender, fruity scones made with fresh strawberries and a hint of lemon zest, topped with a tangy, creamy lemon glaze. Perfectly crumbly and bursting with bright flavors, these scones are a refreshing twist on a classic baked good.
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, whisk together oat milk powder and water until combined. Stir in lemon juice and let this mixture sit for a few minutes to thicken and mimic buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt by whisking them together to evenly distribute the leavening and seasoning.
- Incorporate Butter: Grate the cold butter into the flour mixture. Use a fork or pastry cutter to blend the butter evenly into the dry ingredients until the mixture becomes crumbly, forming pea-sized bits.
- Add Fruit & Zest: Gently fold in the chopped fresh strawberries and lemon zest, ensuring the fruit is evenly dispersed without breaking it up too much.
- Combine Wet & Dry: In a separate bowl, whisk the prepared oat buttermilk, egg, and vanilla extract together. Pour this wet mixture into the dry ingredients and gently mix just until a dough forms; avoid overmixing to keep the scones tender.
- Shape & Cut: Turn the dough out onto a floured surface and gently pat it into an 8-inch diameter round about 1 inch thick. Using a knife or bench scraper, cut the dough into 8 equal wedges.
- Bake: Arrange the scone wedges on the prepared baking sheet, spacing them slightly apart. Bake for 15–20 minutes, until the scones are golden brown and cooked through.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and plain yogurt in a small bowl until smooth and creamy.
- Glaze & Serve: Drizzle the lemon glaze over the cooled scones. Serve immediately and enjoy your fresh, tangy strawberry scones!
Notes
- For best results, use cold butter to ensure the scones are flaky and tender.
- You can substitute oat milk powder with regular milk buttermilk if preferred.
- Handle the dough gently to avoid overworking, which can make the scones tough.
- If fresh strawberries are not available, frozen strawberries thawed and drained can be used.
- Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
