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

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Instructions

Preheat the Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with nonstick spray.
Make Oat Buttermilk:
Mix oat milk powder and water, then stir in lemon juice. Let sit for a few minutes.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Incorporate Butter:
Grate cold butter into the flour mixture and use a fork or pastry cutter to blend it in until crumbly.
Add Fruit & Zest:
Stir in chopped strawberries and lemon zest.
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.
Shape & Cut:
Turn the dough onto a floured surface. Shape into an 8-inch round about 1 inch thick. Cut into 8 wedges.
Bake:
Place scones on the prepared baking sheet and bake for 15–20 minutes until golden and cooked through.
Make the Glaze:
While scones cool, whisk together the lemon juice, yogurt, and powdered sugar until smooth.
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