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Roasted Strawberry Oat Scones with Chocolate Chunks

Delicious and fluffy scones featuring sweet roasted strawberries and rich dark chocolate, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1.5 cups all-purpose gluten-free baking flour or regular all-purpose flour
  • 1 cup gluten-free rolled oats
  • 2 tbsp organic cane sugar or granulated sweetener of choice
  • 0.5 cup organic cane sugar or granulated sweetener of choice
  • 2 tsp baking powder
  • 0.5 cup vegan butter melted
  • 1 cup strawberries sliced
  • 1 tsp lemon juice
  • 1 flax egg flax egg or one large egg if not vegan
  • 0.333 cup almond milk
  • 1 tsp vanilla extract
  • 0.5 cup chopped dark chocolate or chips (vegan)
For the Glaze
  • 0.5 cup organic powdered sugar
  • 1-2 tbsp almond milk
  • 1 tsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and scatter the strawberry slices. Sprinkle with 2 tbsp of sugar and roast for 25-30 minutes. Let cool.
  2. Increase your oven heat to 425°F. Prepare another baking sheet with parchment paper.
  3. In a mixing bowl, stir together the gluten-free flour, oats, 0.5 cup of sugar, baking powder, and chocolate chunks.
  4. In another bowl, whisk together the melted butter, almond milk, lemon juice, vanilla, and flax egg until combined.
  5. Add the wet ingredients to the dry and mix until a dough forms. Carefully fold in the roasted strawberries, but don’t overmix!
  6. Roll the dough into a ball, flatten it into a disc, and use a round cookie cutter (about 2 inches) to cut out circles. Repeat until you use all the dough.
  7. Place scones on the lined baking sheet. Bake for 12-16 minutes or until golden brown.
  8. Stir together the glaze (powdered sugar, lemon juice, and almond milk) and drizzle over warm scones.

Notes

Store these scones in an airtight container for about 3-4 days at room temperature or freeze for up to two months. Reheat in the oven or microwave as needed.