Strawberry Field Scones

That strawberry glaze is magical and springy!

Separate the scones just before baking slightly

These scones taste like you went out in the field, and picked your own strawberries. They are so delicious, fresh, and springy. Don’t mind if I sit on the patio with 1, 2, or 3 of these with my cup of tea ;).

To top it off, these are incredibly guilt free. The scone has only the best kind of fat from the nut butter making it still decadent and delicious. There are also no added sweeteners in the scone itself. The glaze is made with greek yogurt and sweetened with a touch of honey and that incredible strawberry powder from the freeze dried strawberries. YUM!

I do have to say, that the texture will not be like your “traditional” flakey buttery scone because it doesn’t have butter. But they are still marvelous! And the texture and taste are still delightful. It truly is a wonderful afternoon guilt-free treat.

• Servings: 8
• Time: 30 mins
• Difficulty: easy
• Print

 

Yields 8 Scones

INGREDIENTS:

Scones:

• 2 cups oat flour (rolled oats blended into flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup Greek Yogurt
• 1/4 cup unsweetened almond milk + more for topping
• 1 mashed banana
• 1/4 cup runny almond butter
• 1/2 cup fresh strawberries

Strawberry Glaze:

• 3/4 cup greek yogurt
• 1tsp honey or maple syrup
• 1/3 cup blended freeze dried strawberries

DIRECTIONS:

• 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, baking soda, salt, and then add the almond 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 and separate the scones slightly.
• Brush with 2 tsp almond milk over the top.
• Bake at 425 degrees for 18 minutes (it will rise).
• While the scones bake, make the glaze! Blend 1/3 cup of the freeze fried strawberries and mix with the greek yogurt and honey- that’s it! Let it sit in the fridge until the scones are completely cooled.
• Once the scones are done, allow them to cool completely about 15 minutes.
• Smoother each scone with the strawberry glaze.

NOTES:

• These scones freeze beautifully for weeks or store in the fridge for about a week.
• If using regular flour or whole wheat flour start at 1 1/2 cup then add more or less depending on the texture ( not too sticky or too tough)

Enjoy!

-Hilda ❤

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Strawberry Poppyseed Scones

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-

Flour:

You can definitely substitute regular flour or white whole wheat.

Sugar:

This recipe uses maple syrup as a sweetener but bananas are just as delicious if you ask me!

Fat:

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.

Glaze:

You can also use a traditional lemon glaze with 1/4 cup of powdered sugar, lemon, and zest in this recipe

• Servings: 8
• Time: 30 mins
• Difficulty: easy
• Print

 

Yields 8 Scones

Ingredients:

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

Lemon Glaze

• 1/4 cup greek yogurt
• 1tsp honey or maple syrup
• squeeze of 1/2 lemon
• 1 tsp lemon zest

Directions:

• 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.

Enjoy!

-Hilda

Blueberry Scones

These are my crazy good, delicious blueberry scones. The texture in my opinion came out just perfect, it was crumbly like your traditional scone and soft at the same time. I love scones so much because who doesn’t like a good biscuit? Especially a sweet one…with a side of coffee 🙂 The KEY to making these as crumbly, and soft as possible is to NOT over mix the dough. I make a batch so i can have it as a morning snack or breakfast with coffee, or just slice it in half and smoother some honey or almond butter. It’s so good!

• Servings: 8
• Time: 45 mins
• Difficulty: easy
• Print

Yields 8 Scones

Ingredients:

-1 cup rolled oats ( separate 1/4 cup and blend the rest until flour consistency)

-1/2 cup whole wheat flour ( i used King Arthur)

-1 1/2 tsp baking powder

-1/2 tsp salt

-1/2 cup vanilla yogurt ( i used siggis 0% vanilla)

-1 tbsp coconut oil

-1 tbsp crunchy almond butter ( or creamy- but i love the light crunchy texture)

-3 tbsp honey ( if you want less sweet you can do 1 tbsp honey and 1/2 banana blended together)

-3 tbsp almond milk (+ 2 tsp for brushing on top at the end before baking)

1/2 cup frozen blueberries

Directions:

• 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!
• In a blender blend 3/4 cup of oat flour until flour consistency, and then in a medium bowl add the oat flour, the 1/4 cup rolled oats, and then the 1/2 cup of whole wheat flour. Mix in the baking powder, and salt, and some cinnamon if you’re up to it :).
• Create a well in the center, and add the rest of the wet ingredients, and blueberries 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 coconut shavings if you want
• Bake at 425 degrees for 18 minutes ( it will rise)
• Let it cool for 10 minutes before pulling the slices apart

Enjoy!!

-Hilda