30-minute Strawberry Scones with Strawberry Glaze

These Strawberry Scones with dreamy Strawberry Glaze are a must-try scone recipe made with gluten-free egg-free, and dairy-free ingredients like oat flour, coconut oil and no refined sugars.

If there’s one thing that brings comfort and joy to just about any moment, it’s a warm, flaky scone fresh from the oven. And when you add sweet, juicy strawberries into the mix? Pure perfection. These gluten-free strawberry scones are everything you want in a bakery-style treat—crisp edges, a tender crumb, and fruity bursts of flavor in every bite. Whether you’re serving them at brunch, enjoying one with your morning coffee, or sneaking a cozy afternoon snack, these scones will quickly become a favorite.

What makes this recipe extra special is that it’s made with better-for-you ingredients like gluten-free oat flour, coconut sugar, and non-dairy milk, so you can feel good about every bite. Plus, they’re naturally dairy-free and easy to make vegan with just a few tweaks.

Let’s dive into what makes these strawberry scones so irresistible—and how you can whip them up in under 30 minutes.

Why You’ll Love These Strawberry Scones

There’s something about baking at home that feels grounding, especially when the recipe is this simple and nourishing. These strawberry scones check all the boxes:

• Gluten-free & dairy-free – Perfect for those with dietary restrictions or anyone looking for a lighter alternative to traditional scones.

• Naturally sweetened – A touch of coconut sugar gives these scones a subtle sweetness without being overpowering.

• Bursting with strawberries – Frozen strawberries (yes, frozen!) are pulsed into small chunks for even distribution and juicy flavor.

• Crispy on the outside, soft on the inside – The coconut oil gives the dough that classic crumbly texture while keeping it moist and tender.

• Customizable – Add a lemon glaze, enjoy them plain, or slather them with your favorite nut butter or jam.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible strawberry scones:

• Gluten-free oat flour – The base of the scone, providing a hearty and slightly nutty texture. Oat flour also adds fiber and keeps things wholesome.

• Coconut sugar – A natural sweetener with a rich, caramel-like flavor.

• Baking powder – To help the scones rise and get that fluffy inside.

• Vanilla extract – Adds depth and a comforting aroma.

• Pinch of sea salt (optional) – Enhances all the other flavors.

• Coconut oil – Softened, not melted. This is key to achieving that crumbly, bakery-style texture.

• Non-dairy milk of choice – Almond, oat, coconut, or cashew milk all work beautifully.

• Frozen strawberries, thawed and chopped – Frozen fruit holds its shape better during baking and creates those signature strawberry pockets.

Optional but recommended:

• Strawberry glaze – Just a simple mix of powdered sugar and strawberry puree or juice adds a sweet finishing touch.

Step-by-Step Instructions

These strawberry scones come together in just a few easy steps, no mixer required. In fact, your hands are your best tools here!

1. Mix Your Dry Ingredients

Start by combining the oat flour, coconut sugar, baking powder, vanilla extract, and a pinch of salt in a large mixing bowl. Stir everything together until evenly incorporated. This will ensure your leavening and sweetener are distributed throughout the dough.

2. Soften and Add the Coconut Oil

Soften the coconut oil in the microwave for about 15-20 seconds—just enough so it’s scoopable but not fully melted. You want it to have that perfect buttery consistency.

Add the coconut oil to the dry mixture and use your hands to work it in. This step is important! You’re aiming for a crumbly texture with small, pebble-like bits of coconut oil throughout the dough. These little chunks will melt as the scones bake, giving them that signature flakiness.

3. Add the Milk and Knead

Pour in half of your non-dairy milk and gently knead the dough with your fingertips. Add the rest of the milk a little at a time, kneading just until the dough comes together. It should be slightly sticky but still manageable. Be careful not to overmix—overworking the dough can lead to dense scones.

4. Fold in the Strawberries

Take your thawed frozen strawberries (we recommend pulsing them a few times in a blender or food processor to create small chunks) and gently fold them into the dough. You want even distribution without turning the dough pink from overmixing.

5. Shape and Cut the Dough

Transfer the dough to a lightly floured surface (or just shape it directly on a sheet of parchment paper). Pat it into a round disc about 1 inch thick and roughly 8 inches in diameter.

Use a sharp knife or bench scraper to cut the dough into 6 even triangles, like slicing a pizza.

6. Bake to Perfection

Transfer the scones to a baking sheet lined with parchment paper. Make sure to leave some space between them so they can puff up and bake evenly.

Bake at 425°F for about 15 minutes, or until the edges are golden brown and the tops look set.

7. Cool, Glaze, and Enjoy

Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes. Enjoy them warm as-is, or top them with a drizzle of strawberry glaze for an extra treat.

Tips for Success

Here are a few tips to make sure your strawberry scones turn out bakery-worthy every time:

• Use frozen strawberries – Fresh strawberries tend to release too much moisture into the dough. Frozen berries (thawed and pulsed) work better for even distribution.

• Keep the dough cold – If your kitchen is warm, pop the shaped dough in the fridge for 10 minutes before baking. This helps maintain that crumbly scone texture.

• Don’t over-knead – Scones like a light touch! The more you knead, the tougher they’ll be.

• Experiment with flavors – Add lemon zest, swap in blueberries or raspberries, or throw in a handful of dairy-free chocolate chips for a fun twist.

How to Store Strawberry Scones

These scones are best enjoyed fresh, but they can definitely be made ahead and stored:

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

• Refrigerator: Lasts up to 5 days. Just reheat in a toaster oven or warm them briefly in the microwave.

• Freezer: Freeze individually wrapped scones for up to 3 months. Thaw overnight or pop in the oven at 350°F for 8–10 minutes to reheat.

The Perfect Anytime Bake

These gluten-free strawberry scones are proof that baking doesn’t have to be complicated to be delicious. They’re wholesome enough for breakfast, indulgent enough for dessert, and so easy to make that you’ll want to bake them on repeat.

Whether you’re hosting a brunch, prepping snacks for the week, or just craving a cozy homemade treat, this scone recipe delivers every time. Plus, it’s a great base to customize with your favorite fruits, spices, or glazes.

Go ahead and whip up a batch—you deserve a little strawberry-studded magic in your life.

A Few Other Berry Baked Goods to Try:

Blueberry Almond Mandel Bread (Passover-friendly)

Delicious Raspberry Lemon Loaf (gluten-free)

EASY Strawberry Shortcake Truffles

Gluten-free Strawberry Bread