Description
These Strawberry Scones with Lemon Glaze are a delightful treat featuring tender scones studded with fresh strawberries and a zesty lemon flavor, topped with a creamy lemon glaze made from yogurt and powdered sugar. Perfect for breakfast, brunch, or an afternoon snack, they combine the classic crumbly texture of scones with a refreshing fruity twist.
Ingredients
Scale
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
- â…“ cup plain yogurt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying with a nonstick spray to prevent the scones from sticking.
- Make Oat Buttermilk: In a small bowl, mix the oat milk powder with the water, then stir in the lemon juice. Let this mixture sit for a few minutes so it thickens and curdles, simulating buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt thoroughly to ensure even distribution of the ingredients.
- Incorporate Butter: Grate the cold butter into the flour mixture. Use a fork or pastry cutter to blend the butter into the dry ingredients until the mixture becomes crumbly, resembling coarse crumbs.
- Add Fruit & Zest: Gently fold in the chopped fresh strawberries and lemon zest into the crumbly mixture, taking care not to break up the berries too much.
- Combine Wet & Dry: In another bowl, whisk together the prepared oat buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and mix gently until a cohesive dough forms without overmixing.
- Shape & Cut: Turn the dough out onto a floured surface. Shape it into an 8-inch round about 1 inch thick. Use a knife or bench scraper to cut the round into 8 equal wedges.
- Bake: Place the scones on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 15 to 20 minutes or until they turn golden and are cooked through.
- Make the Glaze: While the scones cool on a wire rack, whisk together the powdered sugar, lemon juice, and plain yogurt until smooth and creamy.
- Glaze & Serve: Drizzle the lemon glaze over the cooled scones evenly. Serve and enjoy this refreshing and flavorful treat!
Notes
- Ensure butter is very cold before grating to achieve a flaky texture in the scones.
- Handle the dough gently to avoid tough scones.
- Fresh strawberries add moisture; make sure to fold them in carefully to maintain the dough’s consistency.
- You can substitute oat milk powder with regular buttermilk if preferred.
- For gluten-free option, use a gluten-free flour blend suitable for baking.
- Scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
- The glaze can be adjusted in sweetness and tanginess by varying the amount of lemon juice and powdered sugar.
