These scones are perfect to enjoy in the morning with a warm cup of coffee!

Strawberry-Oat Scones with Coconut Butter Glaze [Vegan]



Cooking Time




For the Scones:

  • 2 1/2 cups rolled oats
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • pinch of sea salt
  • 1/3 cup coconut butter (you can sub coconut oil)
  • 2/3 cup non-dairy milk
  • 1/2 cup frozen or fresh strawberries

For the Glaze:

  • 1/4 cup coconut butter or cacao butter
  • 1-2 tbsp maple syrup
  • 2-4 tbsp non-dairy milk


For the Scones:

  1. Preheat the oven to 425°F.
  2. In a high-speed blender, grind the oats into a fine flour. Transfer to a medium-sized mixing bowl. Add the coconut sugar, baking powder, vanilla, sea salt, and lemon juice. Mix briefly to combine.
  3. Soften the coconut butter or oil by microwaving for 15-20 seconds. Add the coconut butter or oil to the mixture and combine with a spatula or your hands. Add half of the non-dairy milk (I used homemade almond milk), then mix. Add the rest of the milk slowly until your dough is slightly sticky. Without overworking the dough, knead it with your fingertips until just combined.
  4. If your berries are frozen, pulse them in a blender so they become smaller. If you are using fresh berries, slice them. Add the berries to the dough and mix.
  5. Shape the dough into a circle approximately 1 inch high and about 8 inches in diameter. Cut into 6 triangles, then transfer to a baking pan with parchment paper. Bake for 13-15 minutes at 425°F or until golden brown on the edges. Top with the coconut glaze (below) and enjoy!

For the Glaze:

  1. Heat the coconut butter or cacao butter in a double broiler until it is slightly (but not fully) melted. In a high-speed blender, or food processor, combine all ingredients. Drizzle the glaze over the scones.
  2. Allow the scones to slightly cool in the fridge for 5-10 minutes to allow the glaze to harden, then serve them immediately. Enjoy!

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