3Tbspunsweetened almond milkplus 2 more Tbsp for brushing
½tspapple cider vinegar
1+ 1/2 cups fine almond flour
½cuptapioca starchplus more for shaping the scones
1cupfresh California Strawberriesdiced
For the glaze:
2-4Tbspalmond milkto thin
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.