These scones are perfect for a spring or summer breakfast along with some coffee or just as a snack for a nice little pick me up! They made my house smell incredible with the wonderful citrus notes of lemon. These scones are so comforting, and delicious. Perfect on their own without the glaze but it gives it that extra zing! I hope you like these as much as I do 🙂
A couple of things to note about this recipe-
You can definitely substitute regular flour or white whole wheat.
This recipe uses maple syrup as a sweetener but bananas are just as delicious if you ask me!
Scones need fat for that flakey texture. It wouldn’t be a delicious sweet biscuit without it 😉 You can use butter or coconut oil in this recipe. Personally butter will definitely give you much more of the scone texture with not much fat! But you can certainly substitute for coconut oil.
You can also use a traditional lemon glaze with 1/4 cup of powdered sugar, lemon, and zest in this recipe
Strawberry Poppyseed Scones
Yields 8 Scones
- 1 1/2 cup oat flour (or whole wheat flour)**
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vanilla yogurt ( i used Siggis vanilla)
- 2 tbsp cold butter or coconut oil
- 3 tbsp honey or maple syrup ( if you want it less sweet you can substitute 1 mashed banana)
- 3 tbsp almond milk (+ 2 tsp for brushing on top at the end before baking)
- 1/2 cup strawberries ( i used fresh but you can use frozen)
- 1 tsp poppy seeds
- 1/4 cup greek yogurt
- 1tsp honey or maple syrup
- squeeze of 1/2 lemon
- 1 tsp lemon zest
- Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks! ( or you can use a silicone non-stick matt and not worry about it 😉 )
- In a blender blend the rolled oats until flour consistency, and then in a medium bowl add the oat flour. Mix in the baking powder, salt, and then add the cold butter and mix with a fork until evenly distributed throughout the mix.
- Create a well in the center, and add the rest of the wet ingredients, and strawberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
- Press the dough down like a large cookie, but don’t press too much (3/4 of an inch thick).
- Using a pizza cutter slice into 8 even slices.
- Brush with 2 tsp almond milk over the top & sprinkle with the poppy seeds and some nuts
- Bake at 425 degrees for 18 minutes ( it will rise)
- Let it cool for 10 minutes before pulling the slices apart
- Once the scones completely cool- mix all of the glaze ingredients minus the zest and glaze it over the top. Add the zest to the scones at the very end.
These scones freeze beautifully for weeks, or store in the fridge for about a week.