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You are here: Home / Course / Dessert / Scones / Strawberry Scones (GF, Low Carb)

Published April 17, 2019. By Alyssa Brantley 6 Comments

Strawberry Scones (GF, Low Carb)

  • Dairy free
  • Gluten free
  • Grain free
  • Low carb
  • Paleo
  • Vegetarian
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overhead picture of cooked strawberry scones on a baking sheet

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.

gluten free scones made with fresh strawberries on a baking sheet with a sliced fresh strawberry

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)

ingredients on the counter to make strawberry scones

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)

showing a strawberry with the top white section cut out for roasting

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

baking sheet of halved strawberries for roasting

  • 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.

roasted strawberry scone dough before going into the oven

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)

paleo scones next to low carb scones to compare color and texture

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.

close up of strawberry scone in front of ingredients

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.adding almond flour and other dry ingredients to a food processor for gluten free scones recipe
  4. Add wet ingredients (except for strawberries). Pulse until dough ball forms.
  5. Gently fold in the strawberries.roasted strawberries added to gluten free scone dough
  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!

strawberry scones on a cooling rack with a bowl of fresh strawberries

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
freshly baked strawberry scones on a baking sheet with a sliced strawberry
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.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

baking sheet with cooked strawberry scones

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.

 

Filed Under: Breakfast, Dairy Free, Dessert, Easter, Fruit, Gluten Free, Grain Free, Kid Friendly, Low Carb, Nuts, Paleo, Passover, Primal, Scones, Spring, Summer, Vegetarian

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Liz says

    April 27, 2019 at 11:06 am

    So delicious made with fresh strawberries! And I love that they’re low carb. These will be on my baking list again soon!

    Reply
    • Alyssa Brantley says

      May 2, 2019 at 10:28 am

      Fantastic Liz!! So happy to hear that you all loved them!

      Reply
  2. Brandy O'Neill says

    April 27, 2019 at 9:48 am

    Love this recipe! My husband isn’t a huge scone lover and said they were the best scones ever!

    Reply
    • Alyssa Brantley says

      May 2, 2019 at 10:28 am

      Yay!! That is such a compliment!

      Reply
  3. Rachel Shimon says

    April 19, 2019 at 7:33 am

    These Strawberry scones are incredible! I made them for the first time yesterday and I made another batch today, this time I used a smaller round cookie cutter and made 14 scones, they are just so good! Love this recipe, thanks for sharing!

    Reply
    • Alyssa Brantley says

      April 19, 2019 at 10:03 am

      Hi Rachel — Yay!!! Sooo happy to hear this! I would love to see pics of the mini round scones – if you are on social media and happen to share them, tag me! That is such a good idea!

      Reply

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