Roasted Strawberry Scones with Dark Chocolate Chunks (2024)

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peanutbutterpluschocolate
March 3, 2019

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These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze, these scones are made gluten free, dairy free and refined sugar free for a sweet and simple breakfast.

Roasted Strawberry Scones with Dark Chocolate Chunks (3)

Roasted Strawberry Scones with Dark Chocolate Chunks (4)

HOW TO MAKE MOIST STRAWBERRY SCONES

In just thirty minutes, you could be enjoying these tender warm strawberry oat scones, here’s how you make them:

Pre-heat your oven and stir together your dry ingredients
In another bowl, stir together your wet ingredients and then add them together, stirring until the dough is crumbly but holds together when pinched between your fingers
Press the dough into a flax disc (about 1 1/2 inches thick) and cut into 6 evenly sized scones
Bake the scones for about 15 minutes
Drizzle with glaze and pecans and serve!

That’s it! So easy, right?

COMMONLY ASKED QUESTIONS

Why do you need xanthan gum in gluten-free baking?You don’t always need it, but most all purpose gluten free baking flours add it to create elasticity in the dough or batter.

What’s the secret to making good scones?For these gluten-free scones in particular, the secret is your oven temperature. I like to bake mine at a higher temperature of 425 F.

Roasted Strawberry Scones with Dark Chocolate Chunks (5)

SHARING ALL MY FAVORITE SCONE RECIPES!

I think it’s safe to say that scones are a favorite around here and I have quite a few options for you that I know you are going to love.

Gluten Free Pumpkin Scones

Vegan Whole Wheat Scones Blood Orange Glaze

Gluten Free Lemon Scones

Gluten Free Blueberry Scones

Roasted Strawberry Scones with Dark Chocolate Chunks (6)

If you are still reading this far, you definitely deserve some gluten-free strawberry scones and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate onInstagramand check me out onFacebookandPinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

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4.34 from 3 votes

Roasted Strawberry Oat Scones with Chocolate Chunks

These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze.

Pin Recipe

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert

Keyword: gluten free scones, oat scones, scones, strawberry scones, vegan scones

Servings: 8 scones

Author: Ciarra Siller

Ingredients

roasted strawberries

2 tbsp organic cane sugar or granulated sweetener of choice
1 cup strawberries sliced

scones

1 ½ cups all purpose gluten-free baking flour
1 cup gluten-free rolled oats
½ cup organic cane sugar or granulated sweetener of choice
2 tsp baking powder
⅓ cup almond milk
1 tsp lemon juice
1 flax egg or one large egg if not vegan
½ cup vegan butter melted
1 tsp vanilla extract
½ cup chopped dark chocolate or chips vegan

glaze

½ cup organic powdered sugar
1 tsp lemon juice
1-2 tbsp almond milk

Instructions

First start by preparing your roasted strawberries. Line a baking sheet with parchment paper and scatter strawberry slices. Sprinkle with sugar and roast for 25-30 minutes at 350 F°. Remove and let cool.
Increase heat to 425 F° and prepare a baking sheet with parchment paper.
In a mixing bowl, stir together the gluten free flour, oats, sugar, baking powder and chocolate chunks.
In another bowl, stir together the melted butter, almond milk, lemon juice, vanilla and flax egg and whisk until combined. Add the wet ingredients to the dry and mix until a dough forms. Carefully fold in the roasted strawberries and be sure to not over mix.
Roll the dough into a ball and then flatten into a disc. Use a round cookie cutter (about 2 inches) or a glass to cut out circles. Repeat until you have used all the dough.
Place scones on a baking sheet lined with parchment paper. Bake for 12-16 minutes or until golden brown.
Stir together the glaze and drizzle over warm scones and serve.

Notes

These scones are best if stored lightly covered at room temperature for 2 days or covered in the refrigerator for 5 days.

These scones can be stored in an airtight container in the freezer for up to 3 months.

For 1 flax egg, stir together 1 tablespoon ground flax and 3 tablespoons for water and let it sit for at least 3 minutes to gel.

This post was updated on August 4, 2021.

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Caroline

5 years ago

These look incredible, Ciarra! I love the combination of strawberries and chocolate, and roasting is genius…it leaves you with such an intense flavor. Cannot wait to make your version!

Author

peanutbutterpluschocolate

5 years ago

Reply to Caroline

Thank you, Caroline! And thank you for the original recipe that inspired me! Your scone recipe is one of the first gluten free ones that I’ve actually loved! Obsessing over your entire blog!

S'mores Brownies with Torched Frosting | Peanut Butter Plus Chocolate

5 years ago

[…] Roasted Strawberry Scones with Chocolate Chunks – These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze. These scones are made gluten free, dairy free and refined sugar free for a sweet and simple breakfast. […]

However, when I was reading through the recipe, it looks like it’s for your lemon poppy scones. Maybe the strawberry recipe got overwritten? Would you be able to post your recipe for the toasted strawberries? I’ve never made scones and would love to try!

Thanks for taking the time to put this together!

Author

peanutbutterpluschocolate

5 years ago

Reply to Francesca

Thank you so much! You are too sweet. I have no idea what happened because the scones were posted months before the lemon lol. But it’s all fixed now! Thanks so much for pointing it out! I hope you enjoy!!!

Maddy

5 years ago

The page shows the recipe for your lemon poppyseed scones but not the strawberry scones? Where could I find the recipe for the strawberry scones? 🙂

Author

peanutbutterpluschocolate

5 years ago

Reply to Maddy

Oh no! I have no idea how that happened but it’s all fixed now. Thank you so much for letting me know. I hope you enjoy the scones!

Linsey

4 years ago

So I followed this and did everything and my dough was very sticky and very lose. This recipe did not work for me. I use real butter too. I made sure to add everything and did exactly what you said in your instructions, so what went wrong??

Rachel

3 years ago

Tried this recipe and it was a hit! Definitely a keep for this recipe. Thanks for sharing Ciarra!

Suzanne

3 years ago

This looks so good! Can I make with other kinds of fruit?

Author

peanutbutterpluschocolate

3 years ago

Reply to Suzanne

Thank you! Absolutely, I’ve made them blueberries and raspberries. You don’t have to roast them if you want to skip that step.

Vanessa

3 years ago

Thanks for sharing! Do they keep long?

Author

peanutbutterpluschocolate

3 years ago

Reply to Vanessa

Yes, they will keep at room temperature for 3 days in a lightly covered container or place them in the freezer tight bag and freeze them up to 3 months. Just take one out about 1 hour before you want to eat it!

Homeschool Mom

1 year ago

I made these using Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and they turned out SO delicious! They had a great mouth-feel, not crumbly, dry, or in any way gooey. I shared them with non-allergy friends who thought they were quite tasty. I made a second batch and opted to slice the strawberries about 3/8″ thick and double the amount so that the strawberry flavor would be a little more prominent. I also swapped to mini chocolate chips the second time to spread the chocolate out a little. I liked the way this toned the chocolate down to complimentary instead of star-of-the-show. I wrote down the recipe immediately to keep in my stash! I can imagine raspberries or cherries would be great in this recipe as well.

Author

peanutbutterpluschocolate

1 year ago

Reply to Homeschool Mom

I am so happy to hear it! Thank you for sharing your experience with this recipe.

Loren

4 months ago

My batter was very loose and I followed this to a T. I ended up adding about 1/4 cup more flour so it wouldn’t spread into one massive scone but was still not moldable. Kind of looked like loose cookie dough. I baked mine for 14 minutes on the middle rack (middle of the recommended time as I always do) and the bottoms of mine were borderline burnt. I also don’t think these taste very strawberry like at all. I decided to make a sweeter strawberry glaze to put over mine as well to bring out the strawberry flavor and more sweetness.