Strawberry Oat Scones

These strawberry oat scones are soft, lightly sweet, and filled with the spring flavors of strawberry in every bite. They’re simple to make, perfect for slow mornings, and just the kind of recipe that brings everyone into the kitchen. Also, PERFECT for Mother's Day! 

Whether you’re serving them for brunch, alongside your morning coffee, or as an afternoon treat, these scones are one of those recipes you’ll come back to again and again.

💛 Why You’ll Love These

  • Soft, tender texture with lightly crisp edges
  • Made with simple, wholesome ingredients
  • Naturally sweet with fresh strawberries
  • Easy to make—no complicated steps
  • Perfect for breakfast, brunch, or sharing with friends

 

✨ Tips for Success

  • Use cold butter for flaky layers
  • If you use fresh strawberries, pat dry first to avoid excess moisture
  • Chill dough for 10–15 minutes before baking to keep the butter cold. 
  • Don’t overwork the dough, keep it gentle and simple for the best texture 

 

 

🫶 Serving Ideas

  • Serve warm with butter or honey
  • Add a light glaze for extra sweetness
  • Pair with coffee or tea for a cozy morning
  • Slice and share around the table (the best part)

 

🫙 How to Store Strawberry Oat Scones

Keeping these scones fresh is simple, and a few small tips make all the difference.

🏡 Room Temperature (Best for 1–2 Days)

  • Let scones cool completely
  • Store in an airtight container
  • Keep on the counter in a cool, dry spot

💡 Tip: Add a paper towel inside the container to absorb moisture and keep them from getting too soft.

❄️ Refrigerator (Up to 5 Days)

  • Place in an airtight container
  • Best if your kitchen runs warm or humid
  • Bring to room temp or warm slightly before serving

💡 Note: The fridge can dry them out a bit, so reheating helps bring back that soft texture.

🧊 Freezer (Up to 2 Months)

  • Wrap individually in plastic wrap or foil
  • Store in a freezer-safe bag or container
  • Thaw at room temperature or warm in the oven

💡 Best tip: Freeze the same day you bake for the freshest flavor later.

🔥 Reheating for That Fresh-Baked Feel

  • Oven: 300°F for 8–10 minutes
  • Microwave: 10–15 seconds (quick and soft)

☕ A Cozy Coffee & Tea Pairing

Keep it simple and meaningful:

  • Fresh coffee or lattes
  • Herbal teas (chamomile, lavender, or berry blends)
  • Serve with warm scones + butter or honey

💛 This is perfect for a quiet, slow morning—just like the ones we’re always craving.

Spring Strawberry Oat Scones

Courtney Moody

Servings

8

Prep Time

15 minutes

Cook Time

20 minutes

Calories

416

Cuisine

American

These strawberry oat scones are soft, lightly sweet, and filled with juicy bursts of strawberry in every bite. They’re simple to make, perfect for slow mornings, and just the kind of recipe that brings everyone into the kitchen.

Whether you’re serving them for brunch, alongside your morning coffee, or as an afternoon treat, these scones are one of those recipes you’ll come back to again and again.

Spring Strawberry Oat Scones

Ingredients

  • 1 cup all-purpose flour

  • 1 cup rolled oats

  • 1 cup freeze-dried strawberries, slightly crushed

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/4 cup brown sugar

  • 1/2 tsp salt

  • 1 stick cold butter, cubed

  • 1/2 cup sourdough discard

  • ½ cup half and half

Directions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, brown sugar, and salt. Whisk together until well mixed.

  3. Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.

  4. Gently fold in the slightly crushed freeze-dried strawberries until evenly distributed.

  5. In a separate bowl, mix together the sourdough discard and half and half until combined. Pour this mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky.

  6. Turn the dough out onto a lightly floured surface. Shape it into a rectangle, about 1-inch thick. Cut the dough into 8 triangles or use a round cutter for circular scones.

  7. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Optionally, brush the tops with a little extra half and half for a golden finish.

  8. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them, as baking times may vary based on your oven.

  9. Once baked, remove the scones from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack.
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.