Easy Strawberry Oat Scones
These soft, Easy Strawberry Oat Scones are absolutely the most simple to make scones that you’ll ever eat! These strawberry scones boast a super flaky, buttery crust-- They're melt-in-your-mouth tender. With a deliciously fresh, sweet filling studded with bits of strawberries and oatmeal goodness, topped with an amazing sweet strawberry glaze.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch
Keyword: baked, breakfast, brunch, easy, fluffy, pastry, scones, soft, strawberry
Servings: 8 servings
Calories: 214kcal
SCONES:
- 1 ¾ cups organic all-purpose flour
- 1 cup organic rolled oats
- ½ cup organic cane sugar
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup VERY COLD unsalted butter, grated or cubed (See Notes!)
- ½-3/4 cup COLD buttermilk (You can use heavy cream + 1 teaspoon lemon juice or SEE Notes for Dairy-free option)
- 1 large egg, cold
- 1 cup diced strawberries (Patted dry well and tossed in 1 tablespoon of flour)
STRAWBERRY GLAZE:
- 1 ½ cups powdered sugar, sifted
- 2-3 Tbsps organic heavy cream (You can also use whole milk or heavy cream)
- 1 tablespoon strawberry preserves or jam
OTHER:
- 1 Egg wash (1 egg + 1 tablespoon milk whisked together)
MAKE THE SCONES:
Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a large bowl, add flour, oats, baking powder, baking soda, sugar, cinnamon, and salt and whisk together until combined.
Add the cold butter pieces into the dry ingredients and using a fork, mix together until it resembles “peas”.
In a separate bowl, whisk together the buttermilk and egg, until combined and smooth. Pour wet ingredients into the dry ingredients and mix everything together using a spatula or your hands (working it together with one hand) until the dry ingredients are moistened and a ball can be created. NOTE: No need to create a ball just yet. You have to now add remaining ingredients.
Fold in the strawberries and gently press them into the dough.
Add the dough unto a floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
Place each scone onto the prepped baking sheet and brush tops with a little egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
Remove from the oven and let cool completely before adding glaze.
TO MAKE THE GLAZE:
Whisk together the powdered sugar, strawberry preserves/jam and heavy cream, until combined and smooth. NOTE: If the glaze seems too thin, add in another ½ cup of powdered sugar. However, If it seems too thick, add an additional 1 tablespoon of milk.
Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens.
Garnish with oats and/or fresh sliced strawberries, if desired.
Bon Appetit!
- STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat in the oven or microwave when ready to serve.
- GRATED BUTTER: If you choose to grate your butter instead of cubing it, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- STRAWBERRIES: If using frozen or fresh strawberries, be sure to toss them in 1 tablespoon of arrowroot starch or flour before folding them into the scone batter. This creates a barrier with the moisture to ensure that your scones don't spread as much and cooks through.
- TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.
Calories: 214kcal | Carbohydrates: 67g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 297mg | Potassium: 111mg | Fiber: 2g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg