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.
I made the Pumpkin Chai version in the fall, the PB Banana for the winter (but it basically can be all year-round) and now Strawberry-Rhubarb for my favorite season.
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:
strawberries
fresh rhubarb
strawberries
rhubarb
old fashioned oats
GF oat flour
baking soda
almond milk
coconut oil
maple syrup
vanilla
coconut cream
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!
Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}
Ingredients
- 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
- Glaze:
- Remaining 3 roasted strawberries
- 1/4 cup coconut cream
- 1 Tbsp. pure maple syrup
- 1/8 tsp. vanilla
Instructions
- 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.
- Enjoy!
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Wow, strawberry rhubarb is a perfect option for summer time. I love how hearty they look, and the pink glaze is delightfully pretty.
The quarterly seasonal-flavored scone schedule–I am loving it! That glaze came out the most beautiful shade of strawb+rhubarb possible, these would make my weekend morning at least 100 times better <3
How did y’all know I was craving scones? I was thinking blueberry, but the pics of these have won me over. I’m going camping in a few days and I may have to make a batch to bring along.
Thanks so much Em!
Thanks so much Natalie, we love our scones 🙂
These would be perf to take on your camping trip! Thanks Naomi 🙂
These are beautiful! The pink color from the strawberries and rhubarb makes them look so whimsical and fun. I haven’t had this combo for awhile, but you reminded me how much I love it.
Thanks so much Evangeline 🙂
These look amaazing! I haven’t had scones in such a long time!
Thanks Kristy!
Could these be made with regular flour?
yes probably! You might have to adjust the liquids a bit though!
Can you increase the strawberries if you don’t have rhubarb? Thanks!
yes!
Do you have to eat them as soon as you glaze them? Or will they keep for a day or so when they are glazed?
Love the flavor of these scones. Mine came out a bit dense and chewy which is fine by me but wasn’t sure if that is the desired texture. I plan on freezing them so they will last longer.