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  • Writer's pictureHunter Hedenberg

Fresh Strawberry Oat Scones with Lemon Glaze

An easy to make baked breakfast made with sweet fresh strawberries and gluten free oat flour.

The oat flour in these scones mellows out the sweetness a bit, and adds a more wholesome, bread-y taste. It turns it from a dessert you eat in the morning, to a baked breakfast that you can enjoy with your coffee.


Recipe Notes

  • If you have a gluten allergy, double check that your oat flour is actually gluten free as many oats are subject to cross contamination.

  • You can make your own oat flour by simply chucking whole oats in a blender or food processor and pulsing until a powder forms.

  • The dough can remain quite wet and sticky. I highly recommend a well floured surface, and parchment paper for baking. If it is too wet to handle, sprinkle more oat flour on top and mix in carefully.



  • 2 cups oat flour, plus more for flouring

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/3 cup sugar

  • 8 tbsp chilled butter

  • 1 cup diced fresh strawberries

  • 1/2 cup plain, nonfat greek yogurt

  • 1 egg

  • 2 tbsp cream

For the glaze:

  • 3 tbsp melted butter

  • 1 cup confectioner's sugar

  • 2 tsp lemon juice


Making the Scones

  1. Preheat oven to 400. Line a baking sheet with parchment paper

  2. Whisk together dry ingredients.

  3. Use a cheese grater to grate the butter, and then work it into the dry ingredients by hand until it resembles coarse sand.

  4. Mix in the diced strawberries. Place strawberries and dry ingredients in the refrigerator while you prepare the other ingredients.

  5. In a second bowl, whisk together yogurt, egg, and cream until completely smooth.

  6. With a spoon, slowly fold the wet ingredients into the dry until well combined. Be careful not to crush the fresh berries. Mix until the dough comes together into a large ball.

  7. Flour a surface, and transfer the dough to it. Flatten the ball of dough into a disc about 3/4 of an inch thick.

  8. Cut the dough into 8 triangles and carefully transfer your baking sheet, with about an inch of space between each scone.

  9. Bake for 18-20 minutes, until the tops of the scones are just golden brown.

  10. While the scones bake, make the glaze by whisking all 3 ingredients together.

  11. Cool the scones for 5-10 minutes until they are cool enough to spread the glaze on without it melting.

  12. Eat warm, or wrap in cling wrap and store in the freezer.

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