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30-minute Strawberry Scones with Strawberry Glaze

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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.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Scale
  • 2 1/2 cups gluten-free oat flour
  • ¼ cup coconut sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • Pinch of sea salt (optional)
  • 1/3 cup coconut oil (not melted)
  • 2/3 cup non-dairy milk of choice
  • 1/2 cup frozen strawberries, thawed and chopped
  • Strawberry glaze

Instructions

  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.
  3. 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.
  4. 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 over-mix—overworking the dough can lead to dense scones.
  5. 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 over-mixing.
  6. 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.
  7. Use a sharp knife or bench scraper to cut the dough into 6 even triangles, like slicing a pizza.
  8. 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.
  9. Bake at 425°F for about 15 minutes, or until the edges are golden brown and the tops look set.
  10. 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.

Notes

*Store in airtight container for 3 days at room temperature, fridge for 5 days or freezer for 2 months

  • Author: Rachel

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