Servings: 12 Scones
Almond Flour Strawberry Scones
These grain-free strawberry scones are soft on the inside, crispy on the outside, and are studded with fresh berries for a lovely treat. Serve them for brunch or enjoy as an afternoon snack!
Equipment
Ingredients
- 2 eggs*
- ⅓ cup avocado oil**
- ¾ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp almond extract optional
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- ½ tsp sea salt
- 1 cup fresh strawberries chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Chop the strawberries into small pieces. They should be smaller pieces than you would think - about the size of blueberries.
- Transfer the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract to a large mixing bowl and mix well until the wet ingredients are combined.
- Add the dry ingredients (almond flour, baking powder, baking soda, and sea salt) to the large bowl and mix until a thick sticky dough forms. Stir in the chopped strawberries until they are well distributed throughout the scone dough. There's no need to mix the flour mixture in a separate bowl before mixing it into the wet ingredients, although you are welcome to if you'd like. The dough should be very sticky but not overly wet. If it appears as though it is too sticky to hold together, add 1/2 cup to 1 cup of additional almond flour.
- Drop mounds of scone dough onto the prepared baking sheet, making any shape you like. You can stick with drop scones that are freeform in shape, or make circles or triangles (I make triangles). Note that the scone mixture is very sticky so it will stick to your hands - this is normal. The strawberries will want to poke out of the dough - simply poke them back in. Nevertheless, if you're able to form the mixture into a ball of dough, an easy way of getting equal sized scones is by forming a disc shape out of the dough and using a knife to cut 8 equal sized triangles.
- The scones spread while baking so give sure to give each lump of dough plenty of room to grow.
- Bake scones on the center rack of the preheated oven for 20 to 25 minutes or until golden brown around the edges and the scones feel firm when gently poked.
- Remove the strawberry scones from the oven and allow them to cool for 10 minutes before moving them off of the cookie sheet. If you'd like, transfer the finished scones to a wire rack to finish cooling.
- Serve and Enjoy!
Notes
*For a vegan option, use 2 flax eggs instead of regular eggs. Mix 2 tablespoons of ground flax seed in a bowl with 6 tablespoons of water and allow it to sit for 10 minutes, stirring occasionally, until it reaches the consistency of beaten eggs.
**You can also use melted butter if you aren’t dairy-free. If you go this route, use 6 to 7 tablespoons.
Nutrition
Serving: 1Scone (of 12), Calories: 387kcal, Carbohydrates: 31g, Protein: 14g, Fat: 24g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 218mg, Fiber: 4g, Sugar: 17g