Description
These Strawberry Scones with Lemon Glaze offer a delightful balance of sweet and tangy flavors, perfect for breakfast or a teatime treat. Made with fresh strawberries, lemon zest, and a light oat-based buttermilk, these scones are tender and flaky, topped with a refreshing lemon-yogurt glaze that adds a creamy brightness to every bite.
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 oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying with nonstick spray to prevent sticking.
- Make Oat Buttermilk: In a small bowl, mix the oat milk powder with water. Stir in lemon juice and let the mixture sit for a few minutes to thicken and curdle, creating a buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all dry components.
- Incorporate Butter: Grate cold butter into the flour mixture, then use a fork or pastry cutter to blend until the mixture becomes crumbly, which is key to a flaky scone texture.
- Add Fruit & Zest: Gently fold in the chopped fresh strawberries and lemon zest, ensuring they are evenly distributed without overmixing, which could bruise the fruit.
- 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, being careful not to overwork it.
- Shape & Cut: Turn the dough onto a floured surface. Shape into an 8-inch round about 1 inch thick. Cut into 8 even wedges for consistent baking.
- Bake: Place the scones on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 15–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Make the Glaze: While the scones cool slightly, whisk together the powdered sugar, lemon juice, and plain yogurt until the glaze is smooth and creamy.
- Glaze & Serve: Drizzle the lemon glaze generously over the cooled scones to add a tangy sweetness. Serve and enjoy this fresh, flavorful treat.
Notes
- Use cold butter and avoid overmixing to ensure tender, flaky scones.
- Fresh strawberries can be replaced with frozen, but thaw and drain excess moisture before using.
- The oat milk powder can be substituted with any plant-based milk powder or regular milk if preferred.
- For a dairy-free glaze, substitute plain yogurt with a plant-based yogurt alternative.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
