Glazed Strawberry Rhubarb Oatmeal Scones are a filling and tasty breakfast option that goes well with your morning coffee! They taste like summer, all while being vegan and gluten-free!
Yay for (another) scones recipe! I seem to make one for every time of the year, and these are no different. Strawberries and rhubarb are one of those flavors that you can only really find in the summer time. Because of the limited time, it gives me all the excuses in the world to make tons of recipes featuring the classic combo.
Just like the other two versions, these scones are super simple to make. They’re dense, hearty and flavorful, aka perfect for breakfast with a cup of ( iced) coffee.
Here’s what ya need:
old fashioned oats
GF oat flour
Glazed Strawberry Rhubarb Oatmeal Scones
These dense, moist and flavorful scones are drizzled with a creamy strawberry glaze for a drool-worthy breakfast pastry! Vegan , gluten-free and refined sugar-free!
- 15 large strawberries with tops cut off (save 3 for glaze)
- 1/2 cup fresh rhubarb, thinly sliced
- 1 1/2 cup GF old fashioned oats
- 1 cup GF oat flour
- 1 tsp. baking soda
- 1/4 cup almond milk
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. pure maple syrup
- 1/4 tsp. vanilla extract
- Remaining 3 roasted strawberries
- 1/4 cup coconut cream
- 1 Tbsp. pure maple syrup
- 1/8 tsp. vanilla
- Preheat oven to 350 degrees. Place strawberries and sliced rhubarb on a cooking sheet lined with parchment paper. Bake for 15 minutes, or until juice is oozing out of strawberries and rhubarb is soft.
- In a large bowl, mix together oats, oat flour and baking soda.
- In a separate bowl, mash 12 of the roasted strawberries with a fork and mix with almond milk, coconut oil, maple syrup and vanilla. Add to dry ingredients, fold in rhubarb, and mix to form a dough.
- Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
- Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
- To make glaze, combine all ingredients in a sauce pan over medium-low heat. Once it starts to simmer, let cool completely before spooning on top of scones.
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