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Perfect Strawberry Oatmeal Scones
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Perfect Strawberry Oatmeal Scones

These soft, fluffy strawberry oatmeal scones have a sweet pop of flavor for breakfast or tea time.
Course Breakfast, Brunch
Keyword baked, breakfast, brunch, easy, fluffy, pastry, scones, soft, strawberry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

SCONES:

  • 1 1/4 cups organic all-purpose flour
  • 1 cup organic rolled oats
  • 1/2 cup organic cane sugar
  • 2 tsps baking powder
  • 1/4 tsp sea salt
  • Pinch of ground cinnamon
  • 1/2 cup unsalted butter, frozen + grated  (See Notes!)
  • 1/2-3/4 cup Dairy-free "Buttermilk", VERY COLD (Almond milk + 1 tsp lemon juice; You can also use dairy buttermilk!)
  • 1 large egg
  • 2 cups sliced fresh strawberries

STRAWBERRY GLAZE:

  • 1 1/2 cups powdered sugar, sifted
  • 2-3 Tbsps Almond milk (You can also use dairy milk or heavy cream)
  • 1 Tbsp strawberry preserves

OTHER:

  • 1 Egg wash (1 egg + 1 Tbsp milk beat together)

Instructions

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, sugar, cinnamon, salt and whisk until combined.
  • Add the grated butter (See Notes) into the dry ingredients and using a fork, mix together until it resembles “peas”.
  • In separate bowl, whisk together the dairy-free ‘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 strawberries and gently press them into the dough. NOTE: This will be messy because of the blackberries.
  • 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, and almond milk, until combined and smooth. NOTE: If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add an additional 1 Tbsp 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 fresh strawberries, if desired.
  • Bon Appetit!

Notes

  • 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.
  • FREEZER FOR LONGER: Once your baked scones are fully cooled, you can freeze them in an airtight container for up to six months. Defrost them on the counter for a few hours, then serve at room temperature. 
  • GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.