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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!
Preheat the oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
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.
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.
Remove dough to a mixing bowl and gently fold in chopped strawberries. Roll back into a large ball and transfer to a baking sheet.
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.
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.