Roasted Strawberry Oat Scones with Chocolate Chunks
These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze.
Servings: 8 scones
Ingredients
roasted strawberries
- 2 tbsp organic cane sugar or granulated sweetener of choice
- 1 cup strawberries sliced
scones
- 1 ½ cups all purpose gluten-free baking flour
- 1 cup gluten-free rolled oats
- ½ cup organic cane sugar or granulated sweetener of choice
- 2 tsp baking powder
- ⅓ cup almond milk
- 1 tsp lemon juice
- 1 flax egg or one large egg if not vegan
- ½ cup vegan butter melted
- 1 tsp vanilla extract
- ½ cup chopped dark chocolate or chips vegan
glaze
- ½ cup organic powdered sugar
- 1 tsp lemon juice
- 1-2 tbsp almond milk
Instructions
- First start by preparing your roasted strawberries. Line a baking sheet with parchment paper and scatter strawberry slices. Sprinkle with sugar and roast for 25-30 minutes at 350 F°. Remove and let cool.
- Increase heat to 425 F° and prepare a baking sheet with parchment paper.In a mixing bowl, stir together the gluten free flour, oats, sugar, baking powder and chocolate chunks.
- In another bowl, stir together the melted butter, almond milk, lemon juice, vanilla and flax egg and whisk until combined. Add the wet ingredients to the dry and mix until a dough forms. Carefully fold in the roasted strawberries and be sure to not over mix.
- Roll the dough into a ball and then flatten into a disc. Use a round cookie cutter (about 2 inches) or a glass to cut out circles. Repeat until you have used all the dough.
- Place scones on a baking sheet lined with parchment paper. Bake for 12-16 minutes or until golden brown.
- Stir together the glaze and drizzle over warm scones and serve.
Notes
These scones are best if stored lightly covered at room temperature for 2 days or covered in the refrigerator for 5 days.
These scones can be stored in an airtight container in the freezer for up to 3 months.
For 1 flax egg, stir together 1 tablespoon ground flax and 3 tablespoons for water and let it sit for at least 3 minutes to gel.
This post was updated on August 4, 2021.