Strawberry Oat Flour Scones Food

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STRAWBERRY OAT FLOUR SCONES



Strawberry Oat Flour Scones image

These healthy oat flour scones are naturally gluten-free and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!

Provided by Natalie

Time 25m

Number Of Ingredients 10

2 ½ cups rolled or quick oats
¼ cup coconut sugar
1 tbsp baking powder
1 tsp vanilla extract
1 tsp lemon juice
Pinch of salt (optional)
1/3 cup coconut butter (*see notes for a fat-free option)
2/3 cup non-dairy milk
1/2 cup frozen strawberries
Optional: coconut butter glaze

Steps:

  • Preheat the oven to 425F.
  • In a high speed blender, grind the oats into a fine flour.
  • Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
  • Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
  • Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
  • Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
  • Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
  • Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
  • Bake for approximately 15 minutes at 425F or until golden brown on the edges.
  • Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!

FRESH STRAWBERRY SCONES



Fresh Strawberry Scones image

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

Provided by Annie Y.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 56m

Yield 8

Number Of Ingredients 10

1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  • Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  • Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  • Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g

STRAWBERRY SCONES



Strawberry Scones image

Provided by Ina Garten

Time 35m

Yield 14 to 16 large scones

Number Of Ingredients 9

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
  • Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

CRAN OAT SCONES



Cran Oat Scones image

Provided by Food Network

Time 37m

Yield 8 scones

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup oatmeal
6 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
  • On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

STRAWBERRY SCONES



Strawberry Scones image

Make and share this Strawberry Scones recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Scones

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange rind
4 tablespoons chilled butter, cut into small pieces
1 cup diced fresh strawberries
2/3 cup milk

Steps:

  • Preheat oven to 425°F.
  • Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.
  • Cut in the butter with a pastry blender or rub together with fingers until crumbly.
  • Stir in the strawberries.
  • Gradually stir in enough milk to make a soft dough.
  • Gather into a loose ball and knead lightly on a lightly floured surface.
  • Pat out into a 7 inch round,about 3/4 inch thick.
  • The dough will be sticky.
  • Cut into 8 wedges and place 1/2 inch apart on an ungreased baking sheet.
  • Bake for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 210.6, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 226.8, Carbohydrate 33.3, Fiber 1.3, Sugar 7.6, Protein 4.1

STRAWBERRY SCONES



Strawberry Scones image

These are oat-based, which makes the different from other strawberry scones on Zaar. The original recipe is from Prevention; I have made some tweaks to suit our preferences. See the directions below for ingredients/instructions for an optional strawberry glaze.

Provided by smellyvegetarian

Categories     Scones

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups quick-cooking rolled oats
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1 teaspoon sugar
2 tablespoons Smart Balance butter spread, cut into small pieces
1 egg
1/2 cup nonfat vanilla yogurt
1 tablespoon canola oil
1/2 teaspoon vanilla
2/3 cup strawberry, chopped

Steps:

  • Preheat the oven to 400°F Coat a baking sheet with no-stick spray.
  • In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
  • In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
  • Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
  • To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
  • Serve with the scones.

Nutrition Facts : Calories 130.7, Fat 3.9, SaturatedFat 0.8, Cholesterol 17.6, Sodium 183.2, Carbohydrate 20.5, Fiber 1.9, Sugar 3, Protein 3.7

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