Strawberry Scones with Oats and Lemon Glaze

A close up of strawberry oat scones on a cutting board, with icing.

Strawberry Scones with Oats and Lemon Glaze

Recipe and tips for making perfect Strawberry Scones with oats and a drizzle of lemon glaze. The shaping tips help ensure the scones hold their shape while they bake. Adjustments are included for baking these scones at high altitude.

Course Breakfast / Brunch

Cuisine English, Scottish

Keyword oat scones, strawberry scones, tips for perfect scones

Prep Time 20

Cook Time 35

Freezing time 15

Total Time 1 10

Servings scones

Calories 448.1kcal

Author Susan Pridmore

Equipment

Kitchen scale
Whisk
pastry cutter also called a pastry blender
Parchment paper
a sturdy baking sheet
Cooling rack
sifter

Ingredients

Strawberry Oat Scones

11.25 ounces all-purpose flour, or 2 ½ cups
½ cup old fashioned rolled oats *See ingredient notes
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
2 ¼ teaspoons kosher salt or 1 ½ teaspoons table salt
8 tablespoons unsalted butter chilled and cut into ½" pats
1 cup buttermilk
5 tablespoons pure maple syrup
1 teaspoon lemon juice
1 cup chopped fresh strawberries
1 tablespoon turbinado sugar, optional

Lemon Icing

1 cup confectioners sugar, (powdered sugar) sifted
1 tablespoon lemon juice
1 tablespoon cream

Instructions

Strawberry Oat Scones

Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
Whisk together the flour, oats, baking powder, baking soda and salt in a large mixing bowl. It's important to disperse the baking powder and baking soda as evenly as possible through the flour.
Pro-tip: I highly recommend weighing the flour, instead of using a measuring cup.
Add the chilled butter and cut it into the flour, using a fork or pastry cutter. Try to work as quickly as possible to prevent the butter from warming up too much.
Alternatively you can do this in a food processor by pulsing until it's crumbly. Be careful not to overmix, You should be able to see small, flour-coated pieces of butter.
Whisk together the buttermilk, maple syrup and lemon juice in a small bowl. Add to the flour mixture and stir together with a large spoon or spatula just until combined. All of the flour and liquid should be absorbed into the dough, but the dough will be lumpy.
Gently fold in the diced strawberries, using a spatula.
Place the dough onto the prepared baking sheet, and pat into a round disc 1-inch high and 8 inches - 8 ½ inches in diameter. Freeze for 15 - 20 minutes. This helps the scones to keep their shape during baking.
I have the type of freezer that allows me to slide in the entire baking sheet, but you can use a plate or just the parchment paper for this step.
Remove from the freezer, and slice into 6 pie shapes, leaving the wedges in place. Sprinkle with turbinado sugar, if using.
Bake for 20 - 25 minutes at sea level, or until fully baked. Bake 30 minutes at high altitude. (I bake at 7100 feet.)
Slice the wedges again along the formed lines, and separate the wedges on the baking sheet. Slide them back in the oven for another 5 minutes, and then move to a cooling rack.
Once they're cool enough to ice, drizzle them with the Lemon Icing (below).

Lemon Icing

Whisk together the sifted confectioners sugar, lemon and cream to form a smooth icing.

Nutrition