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Gluten-Free Strawberry Almond Scones

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Gluten-Free Strawberry Almond Scones

This is a simple gluten-free strawberry scone recipe by Mia of Gathered Nutrition packed with juicy strawberries and made with wholesome ingredients.

Gluten-Free Strawberry Almond Scones

Gluten-Free Strawberry Almond Scones

Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 6 Scones
Calories: 398kcal
Print Recipe

Ingredients

  • ¼ cup unsalted butter melted and cooled
  • ¼ cup coconut sugar
  • 1 egg
  • 3 Tbsp unsweetened almond milk plus 2 more Tbsp for brushing
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ tsp apple cider vinegar
  • 1 + 1/2 cups fine almond flour
  • ½ cup tapioca starch plus more for shaping the scones
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 cup fresh California Strawberries diced

For the glaze:

  • 3 Tbsp coconut butter melted
  • 1 Tbsp honey
  • 2-4 Tbsp almond milk to thin

Instructions

  • In a large bowl, whisk the butter, coconut sugar, egg, 3 tablespoons of almond milk, vanilla extract, almond extract, and apple cider vinegar until smooth.
  • Add the dry ingredients to the bowl and stir until everything is well combined; then gently fold in the strawberries.
  • Coat a clean surface with tapioca starch, then drop the dough onto the surface (use a spatula to get all the dough out- it will be sticky). Sprinkle one side of the dough in tapioca starch, then flip the dough and repeat. Shape the dough into a disc about 1 inch thick, adding tapioca starch as needed if the dough is too sticky. Transfer dough to a plate and set in the freezer for 15 minutes.
  • While dough is chilling, preheat oven to 350°F and line a baking sheet with parchment paper.
  • Transfer the dough to the parchment-lined baking sheet, then cut into 6 triangles and move each triangle a few inches from one another. Don’t worry if they lose their shape a bit- you can reshape with your hands and it’s ok if they aren’t perfect.
  • Brush the top of each scone with a little almond milk. Bake for 22-24 minutes, then allow to completely cool so that scones can set.
  • Finally, make the glaze. Gently heat the coconut butter until melted and give it a good whisk. Then whisk in the honey and almond milk until thin enough to drizzle. Drizzle each scone with the glaze. Store leftovers in an airtight container.

Nutrition

Serving: 1  Scone | Calories: 398kcal | Carbohydrates: 32g | Protein: 8g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 349mg | Fiber: 5g | Sugar: 11g
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