Strawberry Scones with Lemon Glaze

Why You’ll Love This Recipe

• Fresh & Fruity: Packed with real strawberries, these scones are naturally sweet and flavorful.

• Simple Ingredients: You probably already have everything in your pantry.

• Quick to Make: Ready in under an hour from start to finish.

• Versatile: Easily adapted to be gluten-free or dairy-free if needed.

Ingredients

For the scones:

• 2 cups flour (white-whole wheat or gluten-free work well)

• 1/4 cup sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup chopped fresh strawberries

• 2 tablespoons oat milk powder

• 1/2 cup water

• 2 teaspoons lemon juice

• 1 teaspoon lemon zest

• 1 large egg

• 1 teaspoon vanilla extract

• 4 tablespoons cold butter, grated

For the lemon glaze:

• 1/2 cup powdered sugar

• 2 tablespoons lemon juice

• 1/3 cup plain yogurt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or spray with nonstick spray.

2. Prepare oat milk buttermilk: Mix oat milk powder and water, then stir in lemon juice. Set aside.

3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

4. Add butter: Grate cold butter into the dry mix and incorporate it well.

5. Add strawberries and zest: Stir in the strawberries and lemon zest.

6. Combine wet and dry: In another bowl, whisk the oat buttermilk with egg and vanilla. Combine with the flour mixture and knead slightly to form a dough.

7. Shape scones: Form dough into an 8-inch circle about 1-inch thick. Cut into 8 wedges.

8. Bake: Place scones on the prepared baking sheet and bake for 15 minutes until cooked through and slightly golden.

9. Make glaze: Whisk together lemon juice, yogurt, and powdered sugar. Drizzle over cooled scones.

Servings and Timing

• Servings: 8 scones

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Use blueberries or raspberries instead of strawberries.

• Swap yogurt glaze for a cream cheese frosting for a richer treat.

• Add a pinch of ginger or cinnamon for a spice twist.

Storage/Reheating

Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Reheat briefly in the microwave or oven for that fresh-baked texture.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before using to prevent excess moisture.

How can I make these dairy-free?

Use plant-based butter and yogurt alternatives.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to a day before baking.

Can I skip the glaze?

Yes, the scones are still delicious without it, though the glaze adds a tangy finish.

What flour works best?

White-whole wheat gives a nice balance of texture and nutrition, but all-purpose or gluten-free flour works too.

Conclusion

These Strawberry Scones with Lemon Glaze are a deliciously easy treat, perfect for spring mornings or teatime indulgence. With fresh fruit, bright citrus flavor, and a soft, buttery crumb, they’re sure to become a household favorite

Strawberry Scones with Lemon Glaze

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sara
• Total Time: 40 minutes
• Yield: 8 scones
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Strawberry Scones with Lemon Glaze are soft, buttery, and bursting with juicy strawberries and zesty lemon flavor. Perfect for springtime breakfasts, brunch, or afternoon snacks, this easy recipe comes together quickly with simple ingredients and delivers a bakery-style treat right from your kitchen.

---

Ingredients

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

⅓ cup plain yogurt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the Oven:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with nonstick spray.

2. Make Oat Buttermilk:
   Mix oat milk powder and water, then stir in lemon juice. Let sit for a few minutes.

3. Mix Dry Ingredients:
   In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

4. Incorporate Butter:
   Grate cold butter into the flour mixture and use a fork or pastry cutter to blend it in until crumbly.

5. Add Fruit & Zest:
   Stir in chopped strawberries and lemon zest.

6. Combine Wet & Dry:
   In a separate bowl, whisk the prepared oat buttermilk with the egg and vanilla. Add to the dry ingredients and gently mix until a dough forms.

7. Shape & Cut:
   Turn the dough onto a floured surface. Shape into an 8-inch round about 1 inch thick. Cut into 8 wedges.

8. Bake:
   Place scones on the prepared baking sheet and bake for 15–20 minutes until golden and cooked through.

9. Make the Glaze:
   While scones cool, whisk together the lemon juice, yogurt, and powdered sugar until smooth.

10. Glaze & Serve:
    Drizzle glaze over cooled scones and enjoy!

Notes

Variations:

Fruit Swap: Use blueberries, blackberries, or raspberries instead of strawberries.

Spice It Up: Add a pinch of ginger, cinnamon, or nutmeg.

Glaze Alternative: Use a cream cheese glaze for a richer flavor.

---

Storage & Reheating:

Room Temp: Store in an airtight container for up to 2 days.

Refrigerate: Store for up to 4 days.

Reheat: Warm in the oven at 300°F for 5 minutes or microwave for 10–15 seconds.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American, Seasonal Spring Treat