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Paleo Strawberry Scones

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 8 scones


  • 2 cups almond flour
  • ¼ cup coconut flour
  • cup coconut sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 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
  • 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! 


Difficulty Level: Easy