Strawberry-Oat Scones w/ Coconut Butter Glaze [GF, Vegan]

Originally published on my blog, Bloom for Life.

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Hey, beautiful people.

How’s your July going? On my end, there has been a lot of growth… in addition to new opportunities and friendships. So, all in all, no complaints.

Right now, I’m at the South Dakota Yoga Conference and enjoying myself immensely. Though I suddenly became sick right before the event, I’ve been able to keep going and even manned my vendor booth for a whole day (it’s the little things, right?).

Today, I’m super stoked to share with you one of my FAVORITE scone recipes — like, ever. These strawberry-oat scones are super easy to make and contain only a handful of ingredients. I adore these qualities in recipes.

They’re also sweetened with low-glycemic coconut sugar (read: taste slightly sweet; add more coconut sugar, stevia, or maple syrup to sweeten ‘em up a bit).

Lastly, they taste like those hearty and fruity granola bars we had growing up. I wish I could remember the brand, but they were the bomb.

Basically, you should make these scones if you love delicious treats that won’t wreck your diet (lifestyle), think cruelty-free eating is a rad idea, and love to be surprised by delicious flavors. Without further ado…

Strawberry-Oat Scones w/ Coconut Butter Glaze [GF, Vegan]

Preparation Time: 15 minutes

Serving Size: 6 scones

Ingredients:

2 1/2 cups rolled oats

1/4 cup coconut sugar

1 Tbsp baking powder

1 tsp vanilla extract

1 tsp lemon juice

pinch of sea salt

1/3 cup coconut butter (you can sub coconut oil)

2/3 cup non-dairy milk

1/2 cup frozen or fresh strawberries

Directions:

1. Preheat the oven to 425 degrees F.

2. In a high-speed blender, grind the oats into a fine flour. Transfer to a medium-sized mixing bowl. Add the coconut sugar, baking powder, vanilla, sea salt, and lemon juice. Mix briefly to combine.

3. Soften the coconut butter or oil by microwaving for 15-20 seconds. Add the coconut butter or oil to the mixture and combine with a spatula or your hands. Add half of the non-dairy milk (I used homemade almond milk), then mix. Add the rest of the milk slowly until your dough is slightly sticky. Without overworking the dough, knead it with your fingertips until just combined.

4. If your berries are frozen, pulse them in a blender so they become smaller. If you are using fresh berries, slice them. Add the berries to the dough and mix.

5. Shape the dough into a circle approximately 1 inch high and about 8 inches in diameter. Cut into 6 triangles, then transfer to a baking pan with parchment paper. Bake for 13-15 minutes at 425 degrees F or until golden brown on the edges. Top with the coconut glaze (below) and enjoy!

Coconut Butter Glaze

Preparation Time: 5 minutes

Serving Size: 24

Ingredients:

1/4 cup coconut butter or cacao butter

1-2 tbsp maple syrup

2-4 tbsp non-dairy milk

Directions:

1. Heat the coconut butter or cacao butter in a double broiler until it is slightly (but not fully) melted. In a high-speed blender, or food processor, combine all ingredients. Drizzle the glaze over the scones.

2. Allow the scones to slightly cool in the fridge for 5-10 minutes to allow the glaze to harden, then serve them immediately. Enjoy!

There you go! I hope you all enjoyed this recipe. If you did, please share it with others — it really helps my business out by spreading the Bloom for Life love. Finally, comment your thoughts below! I love to hear from food-loving readers. xo

Recipe Source (it was too good to adapt): Feasting on Fruit

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Mandy Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of nutritious food and exercise. She blogs healthy recipes at Bloom for Life and shares cannabis-infused treats at My Stoned Kitchen. You can support her work through Patreon. Thank you!