Description
These Strawberry Scones with Lemon Glaze are a delightful, fruity treat perfect for breakfast or afternoon tea. Made with fresh strawberries, lemon zest, and a tangy oat buttermilk base, these scones are tender and flavorful. Finished with a creamy lemon yogurt glaze, they strike a perfect balance between sweet and tart.
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). Line a baking sheet with parchment paper or spray it with nonstick spray to prevent sticking.
- Make Oat Buttermilk: In a small bowl, mix oat milk powder and water until combined, then stir in lemon juice. Let the mixture sit for a few minutes to thicken and curdle slightly, mimicking buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agent and sugar.
- Incorporate Butter: Grate cold butter into the dry flour mixture. Use a fork or pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs to ensure flaky scones.
- Add Fruit & Zest: Gently stir in the chopped fresh strawberries and lemon zest, distributing them evenly without breaking up the berries too much.
- 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 just combined into a dough.
- Shape & Cut: Turn the dough onto a lightly floured surface. Pat it into an 8-inch round about 1 inch thick. Use a knife or bench scraper to cut the dough into 8 equal wedges.
- Bake: Place the scones on the prepared baking sheet spaced apart. Bake in the preheated oven for 15 to 20 minutes until they turn golden brown and are cooked through.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and plain yogurt until smooth and pourable for the glaze.
- Glaze & Serve: Drizzle the lemon glaze generously over the cooled scones. Serve immediately and enjoy the fresh, tangy flavors.
Notes
- If fresh strawberries are not available, frozen strawberries can be used but thaw and drain excess liquid before chopping.
- For a dairy-free version, substitute plain yogurt with a plant-based yogurt.
- Make sure the butter is very cold for the best flaky texture in the scones.
- The dough should be mixed gently to avoid overworking, which can make scones tough.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in a warm oven before glazing for a fresh-baked taste.
