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Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}

5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 scones

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!