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Roasted Strawberry Chocolate Oat Scones

These delicious oat scones are filled with tender roasted strawberries and rich dark chocolate for a perfect breakfast treat.
Course: Breakfast, Dessert
Keyword: dairy free, gluten free, scones
Servings: 12 scones
Author: This recipe was adapted from Caroline at


  • 1 1/2 cups gluten free baking flour 1:1
  • 1 cup gluten free rolled oats
  • 1/2 cup granulated sweetener I used Truvia
  • 1/2 tbsp baking powder
  • 1/2 cup almond milk
  • 1 tbsp lemon juice
  • 1 egg large
  • 1/2 cup dairy free butter or real butter if not dairy free
  • 1 tsp vanilla extract
  • 1/2 cup fresh strawberries diced
  • 60 grams dark chocolate, chopped (dairy free and sugar free if possible) Lily's


  • 1/4 cup powdered erythritol Swerve
  • 1-2 tbsp almond milk


  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. Place the strawberries on the baking sheet in an even layer. Roast in the oven for 30-40 minutes or until tender and juices release. Stir every 15-20 minutes. 
  • Remove the strawberries from the oven and let cool for 10-15 minutes. Increase temperature to 425 F.
    In a mixing bowl, stir together the almond milk and lemon juice and let sit for 10 minutes. Meanwhile, melt your butter in a microwave safe bowl and let it cool slightly before adding it to the almond milk/lemon juice mixture. Add in the egg and vanilla and whisk until smooth.
  • In another bowl, stir together the flour, oats, sweetener and baking powder. Slowly add your wet mixture to your dry and fold until a dough forms. Fold in your chopped dark chocolate and then your strawberries. Don't over fold the strawberries or they will change the color of your dough. 
  • Place your dough on a large piece of parchment paper and press it into a 1" inch disc using your hands. Use a 2" inch round cookie cutter or a mason jar/glass to cut out circles. Repeat until you have used all the dough. Place the circles a fresh baking sheet lined with parchment paper. The scones won't spread so they only need to be an inch or so apart. Bake for 12-14 minutes or until golden brown. 
  • Stir together the glaze and drizzle over warm scones and serve. 


Store these scones in a lightly covered container at room temperature for up to 3 days.