Strawberry Scones (GF, Low Carb)

These Strawberry Scones are made with fresh strawberries, almond flour and monkfruit sweetener to keep them gluten-free, low carb, sugar-free and paleo-friendly. You will love this easy scone recipe! Recipe created in partnership with Bob’s Red Mill.

Can we all just stop for a minute and have a moment of gratitude for Spring produce? The winter is such a slog, it feels AMAZING to see fresh strawberries, asparagus, garlic scapes, and arugula back in the markets.

We are in strawberry overload over here and we are not mad about it! I have a thing for gluten free scones recipes and as soon as I saw that first container of fresh strawberries, I was like, “We are making some strawberry scones!”

I partnered with Bob’s Red Mill and used their Blanched Almond Flour, Arrowroot Starch, and Coconut Sugar (for the paleo version!). These scones are so easy to make – you are going to LOVE this recipe.

Let’s dive into the details.

INGREDIENTS TO MAKE STRAWBERRY SCONES

1. Blanched Almond Flour
2. Arrowroot Starch
3. Monkfruit Sweetener (can sub Coconut Sugar)
4. Gluten-Free Baking Powder
5. Finely ground Sea Salt
6. Ground Cinnamon
7. One Room Temperature Egg
8. Melted Virgin Coconut Oil (can sub Melted Ghee or Melted Butter)
9. Pure Vanilla Extract
10. Fresh Strawberries (can sub Roasted Strawberries OR Frozen Strawberries)

I used fresh strawberries to make these scones but also tested the recipe with frozen strawberries and roasted strawberries.

FROZEN STRAWBERRIES

• To use frozen strawberries, do NOT defrost them. Try to use smaller frozen strawberries OR carefully cut the frozen strawberries into smaller pieces. Toss the frozen strawberries with 2 Tablespoons of arrowroot flour and gently fold into the batter before forming.
• You can also form the scones and press the frozen strawberries into the scones but you will get less of a strawberry flavor.

HOW TO ROAST STRAWBERRIES

Making roasted strawberries is very easy and brings out the natural acid and sweetness of the strawberries. It adds another step but is a delicious way to amp up the flavor of these strawberry scones if you have the time!

• Preheat the oven to 375F.
• Wash strawberries and pull off green stems.
• Use a paring knife to cut out white section at the top (unless your strawberries are completely red, then skip)

• Slice strawberries in half and toss with 2 T of coconut sugar or monkfruit sweetener. Spread out on a baking sheet.

• Place in the oven on the center rack and roast undisturbed for 25 to 30 minutes.
• Once the roasted strawberries cool, use them in this strawberry scones recipe.
• Note that the roasted (and also the frozen!) strawberries will make the dough very sticky and messy looking as the moist strawberries being to fall apart when you fold them into the dough. Reserve 12 to 15 pieces of roasted strawberries to press into the top (for a prettier look).
• After folding in the remaining roasted strawberries, flatten and cut the scone dough into eight triangles and then place in the freezer for 10 to 15 minutes to harden before separating the strawberry scones on the baking sheet.

PALEO SCONES OPTION

As I mentioned above, I tested these a bunch of different ways. To make an easy Paleo-friendly version, follow the written recipe with the following substitutions:

• Make sure to use Organic Virgin Coconut Oil or Ghee.
• Use Coconut Sugar in place of the Monkfruit Sweetener. This is the main modification to make these Paleo Scones. This will make your dough slightly darker in color and a bit more crumbly. Take a look at the photo below to see the Paleo Scones side by side with the Monkfruit Scones (Paleo Scones are on the Left. Monkfruit Scones are on the Right)

ARE THESE SCONES KETO?

No, but they are Low Carb. The addition of 1/3 cup of Arrowroot Starch is not Keto. 1/3 cup of Arrowroot Starch has 37 grams of carbohydrates and only 1.3 grams of dietary fiber. There are 8 servings so that is about 4.25 grams of added carbohydrate per scone.

HOW TO MAKE STRAWBERRY SCONES

1. Preheat oven to 350F.
2. Line a baking sheet with a Silpat or parchment paper.
3. In the bowl of a food processor, combine all dry ingredients. Pulse to get out any lumps.
4. Add wet ingredients (except for strawberries). Pulse until dough ball forms.
5. Gently fold in the strawberries.
6. Form into a circle and cut into eight triangles.
7. Freeze for 10 to 15 minutes to harden.
8. Gently separate each scone on the baking sheet so that they are all separated for baking (to brown the sides).
9. Remove to an elevated baking rack and allow to cool completely before eating or storing. Enjoy!

EXPERT TIPS AND TRICKS

• Make sure you are using Blanched Almond Flour (NOT Almond Meal). Almond Meal still has the skins on and will result in a heavier, dense scone that crumbles more easily.
• The egg MUST be at room temperature to achieve the desired texture.
• Once you form the scones and slice, place the baking sheet in the freezer for 10 to 15 minutes before moving the individual scones around the baking sheet. This will help prevent them from breaking.
• Allow the scones to cool COMPLETELY on an elevated cooling rack before eating or storing.
• Store leftover (cooled) strawberry scones loosely wrapped in tin foil on the counter (for up to two days).

LOVE SCONES? HERE ARE MORE GLUTEN FREE SCONE RECIPES:

(all of the easy scone recipes below are gluten-free, grain-free, and dairy-free)

• Triple Almond Scones
• Blackberry Thyme Scones
• Blueberry Lemon Scones
• Vegan Apple Cinnamon Scones

Did you make this recipe? Please give it a star rating below!

Strawberry Scones

Prep Time: 15 mins

Cook Time: 30 mins

Cooling Time: 15 mins

Total Time: 45 mins

 

These gluten-free Strawberry Scones are made with fresh strawberries, almond flour and monkfruit sweetener to keep them low carb, sugar-free and paleo-friendly. You will love this easy scone recipe! 

Course: Breakfast, Dessert

Cuisine: American

Keyword: almond flour scones, how to make gluten free scones, strawberry scones recipe

Servings: 8 Scones

Calories: 272 kcal

Author: Alyssa Brantley

5 from 3 votes

Print

Ingredients

• 2 cups Bob's Red Mill Blanched Almond Flour
• 1/3 cup Bob's Red Mill Arrowroot Starch
• 1/4 cup Monkfruit Sweetener OR Coconut Sugar
• 2 teaspoons Bob's Red Mill Gluten-Free Baking Powder
• 1/2 teaspoon Bob's Red Mill finely ground Sea Salt
• 1/4 teaspoon ground cinnamon
• 1 large Egg room temperature
• 1/4 cup Organic Virgin Coconut Oil melted (can sub Ghee or Butter)
• 1 teaspoon pure Vanilla extract
• 1/2 cup fresh strawberries cleaned and chopped

Instructions

1. Preheat the oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.

2. Combine almond flour, arrowroot starch, monkfruit sweetener, baking powder, sea salt, and ground cinnamon in the bowl of a food processor fitted with the chopping blade. 

   Pulse until there are no lumps and dry ingredients are well mixed.

3. Add egg, melted coconut oil (or Ghee), and vanilla extract to almond flour mixture. Pulse until well incorporated. A dough ball should begin to form. 

4. Remove dough to a mixing bowl and gently fold in chopped strawberries. Roll back into a large ball and transfer to a baking sheet.

5. Gently press down to form a circle (about 2" thick). Slice into eight triangles and place in the freezer for 10 to 15 minutes to harden. This makes it easier to move the individual scones on the baking sheet without them breaking.

   Once the dough has firmed, move each scone so that it has room around it for the sides to brown.

6. Bake on the center rack for 28 to 32 minutes or until tops are just golden. Gently remove to an elevated cooling rack and allow to cool completely before serving or storing. Enjoy!

NOTES:

• Make sure you are using Blanched Almond Flour (NOT Almond Meal). Almond Meal still has the skins on and will result in a heavier, dense scone that crumbles more easily.
• The egg NEEDS to be room temperature to achieve the desired texture.
• Once you form the scones and slice, place the baking sheet in the freezer for 10 to 15 minutes before moving the individual scones around the baking sheet. This will help prevent them from breaking.
• Allow the scones to cool COMPLETELY on an elevated cooling rack before eating or storing.
• Store leftover (cooled) strawberry scones loosely wrapped in tin foil on the counter (for up to two days).

Nutrition Facts

Strawberry Scones

Amount Per Serving (1 Scone)

Calories 272 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Cholesterol 26mg9%

Sodium 156mg7%

Potassium 124mg4%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 6g7%

Protein 6g12%

Vitamin A 40IU1%

Vitamin C 5.3mg6%

Calcium 110mg11%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.