Tuesday, July 14, 2020

STRAWBERRY SCONES (Gluten-Free, Low Carb)

I have always wanted to make gluten-free scones.  I baked my first batch last month with fresh strawberries that we got to pick ourselves.  These were a big hit in my house and I will likely be making more soon!

I am amused at the fact that it took quarantine for me to give these a shot.  I have found myself doing a lot of things like this in the past months that I never seemed to have time for before.

Here are the details you need to make these at home:


2 cups Bob's Red Mill almond flour 
1/4 cup coconut sugar 
2 tsp baking powder 
1/2 tsp salt
1/4 cup coconut oil 
2 eggs 
3/4 cup almond milk
1 cup strawberries 

Wash and dice the strawberries.  Set aside.  Mix wet and dry ingredients separately.  Combine and mold the dough.  Shape into a pie and freeze for about 25 minutes.  Remove from the freezer and cut into slices.  

Preheat oven to 400 F.  Line a pan with unbleached parchment paper.  Bake the scones for about 18-22 minutes or until a knife inserted comes out clean.  You might need to slice them again depending on how the dough bakes if you do not have a scone pan like me.

I had zero expectations for these but they turned out pretty amazing!  The strawberries were so fresh- made all the difference!

Here are the nutrition facts for these scones.  We had them for breakfast and they were such a treat!

Have you made scones before?  What's your favorite flavor?

I'm thinking of baking a chocolate chip batch next.  How do those sound?

Enjoy these yummy, gluten-free strawberry scones.  Take a photo and share it on Instagram using #peoniesandalatte.

Thanks for reading this post!

Post a Comment