Fresh Strawberry Oatmeal Scones with Orange Glaze
Tender oatmeal scones studded with fresh strawberries, made with kefir and grated frozen butter for a tender crumb. Finished with a bright orange glaze that sets to a crispy coating overnight, delivering the texture of classic glazed coffee shop scones.
Ingredients
- 4 ⅛ cup all-purpose flourwhole wheat flour1:1
denser, nuttier result
- 2 cup old-fashioned oatmealadditional flour1:1
removes texture and fiber
- ⅝ cup granulated sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain or vanilla kefirbuttermilk1:1adds dairy
kefir adds probiotics
- 2 large eggs
- 16 tablespoon frozen butter
- 1 ½ cup fresh strawberries, diced
- 1 ½ cup powdered sugar
- 4 tablespoon fresh orange juice
Instructions
- 1
Preheat oven to 400°F and line two baking trays with parchment paper.
- 2
In a large bowl, whisk together flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt until fully combined and aerated.
- 3
In a small bowl, whisk eggs and kefir together until egg yolks are completely broken and combined.
- 4
Using a box grater, grate frozen butter and add to flour mixture, then distribute through with your hands.
- 5
Add kefir mixture to dry ingredients and butter, combining with a spatula or spoon initially, then finish mixing with your hands until no dry flour remains and dough is fully moistened.
- 6
Add strawberries and mix until well distributed throughout dough.
- 7
Form dough into one large ball and divide into 4 equal parts.
- 8
On a floured surface, take one quadrant, flour both sides, flatten and pat into a disk about 1 inch thick, then cut into 8 triangles with a flour-dipped butter knife. Place on baking sheet.
- 9
Repeat with remaining dough quadrants until all scones are shaped.
- 10
Bake for 15-18 minutes until golden brown, then allow to cool completely.
- 11
In a small bowl, combine powdered sugar and orange juice, stirring until fully combined and glaze reaches consistency of craft glue.
- 12
Brush or drizzle glaze over cooled scones using a pastry brush or piping bag with a small hole cut in corner.
- 13
Allow glaze to set overnight; scones will develop a slightly crunchy exterior.
Tips
Grating frozen butter keeps it cold and distributes evenly for tender scones.
Use your hands to finish mixing the dough for better texture control.
Flour the knife and your hands to prevent sticking when shaping dough into triangles.
Let glaze set overnight for the characteristic crunchy exterior.
Good to Know
Store cooled scones in an airtight container at room temperature for up to 2 days. Glazed scones are best enjoyed within 24 hours of glazing.
Prepare dough through strawberry mixing up to 4 hours ahead, cover and refrigerate. Shape and bake on the day of serving. Glaze can be made up to 2 hours ahead.
Serve at room temperature. Best enjoyed the morning after glazing when the exterior has set to a crispy finish.
Common Mistakes
Do not thaw frozen butter before adding to maintain tender crumb.
Do not skip the overnight rest to avoid soft, sticky glaze coating.
Do not overmix dough after adding strawberries to prevent bruising them.
Substitutions
removes texture and fiber