Each of these soft, crumbly scones is topped with crunchy almonds and stuffed with juicy strawberries. This perfect accompaniment to your morning coffee takes less than 30 minutes to bake and is paleo-friendly, to boot!
Paleo Strawberry Scones
If you love scones and strawberries but can’t find a paleo-friendly version, we put this recipe together just for you! These scones are so crumbly you’ll have a difficult time holding one without it falling apart! But crumbliness is one of the hallmarks of a perfect scone. If you’d like to try some of our other strawberry recipes, take a look at Paleo Chocolate Covered Strawberry Marshmallows, Strawberry Blondie Bars, or Strawberry Cheesecake Bombs
First, preheat your oven to 350℉. Line a baking sheet with parchment paper and set it aside. Using your food processor, pulse almond flour, coconut flour, coconut sugar, baking soda, cream of tartar, salt, and cinnamon for 10 seconds or until they’re mixed well. Next, add in the egg, melted coconut oil, and vanilla extract. Pulse again for about a minute until everything starts to become fully incorporated. At this point, a (sticky, Kat) dough should form.
Take the dough out of the food processor and, using your hands, flatten it into a circle. Place a handful of chopped strawberries in the center.
Gently fold the dough a few times over the strawberries before rolling it into a ball. By doing this, you’re mixing the strawberries into the dough. It can be tricky to fold them in because the dough gets wet from the strawberries’ juices, which is why you don’t want to overfold it. For a sweeter scone, add more strawberries before putting it in the oven!
On the baking sheet, gently press the dough into a ½ ” thick circle, then place it in the freezer for 20-25 minutes. Freezing the dough will make slicing and spacing the scones easier. Take it out of the freezer and slice into 8 triangles. Then top each triangle with chopped almonds.
Space the scones 2” apart on the baking sheet. Bake for 15-18 minutes or until the tops become golden. Cool on wire racks before serving. Enjoy!
Substitutions (we haven’t tested how these come out)
- You can sub almond flour and coconut flour with cassava flour.
- You can omit the almonds.
Paleo Strawberry Scones
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ⅛ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 1 egg
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries cleaned and chopped
- ⅓ cup sliced almonds for topping
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- Pulse the flours, coconut sugar, baking soda, cream of tartar, salt, and cinnamon in a food processor for 10 seconds or until ingredients are mixed well.
- Add the egg, melted coconut oil, and vanilla extract to the flour mixture. Pulse until fully incorporated for around a minute. A dough should form.
- Take the dough out of the processor and gently fold in the chopped strawberries and roll into a ball. Transfer dough to a baking sheet.
- Gently press down to form a circle about ½ ” thick. Place in the freezer for 20-25minutes. This makes it easier to slice and space the scones on the baking sheet later.
- Take dough out of the freezer. Slice into 8 triangles and add sliced almonds on top of each scone.
- Rearrange the scones so that they have room to bake and brown.
- Bake for 15-18 minutes or until tops are just golden.
- Remove scones from oven and let them cool completely on wire racks before serving. Enjoy!