Gluten-Free Strawberry Scones

Deliciously moist gluten-free strawberry scones. Perfect for breakfast, brunch, or with tea. Dairy-free, Sugar-free, and Low-carb. Trim Healthy Mama S.

Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

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Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

The strawberries in these scones make them so moist and delicious. These would be perfect for a lovely brunch or an afternoon tea break.

Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

An easy way to form these scones is to drop them onto your parchment-lined baking sheet in eight large clumps a few inches apart and then form them into triangle shapes about 3/4″ tall. If you prefer your scones to be more uniform in shape you can form the dough into a large circle and cut into 8 pieces. I have step-by-step pictures of this on my Snickerdoodle Scone post.

Strawberry Scones - Gluten free, Dairy free, Sugar free, Low-carb, THM-S

 

Trim Healthy Mamas these Gluten-free Strawberry Scones are an S.

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Gluten-Free Strawberry Scones

Strawberry Scones - Gluten free, Dairy free, Sugar free, Low-carb, THM-S
  • Author:
  • Category: Breads

Ingredients

  • 2 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/3 cup Trim Healthy Mama Sweet Blend or 1/2 cup of homemade sweetener*
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries, fresh or frozen. If using frozen, thaw slightly to chop

*homemade sweetener – mix together 1 cup of non-GMO erythritol + 1 teaspoon Now Better Stevia

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, baking powder, salt, and sweetener together in a large bowl.
  3. In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
  4. Add in strawberries.
  5. Divide dough into eight large clumps on the baking pan several inches apart. Pat the dough into triangles or circles about 3/4″ inch tall.
  6. Bake for 22-25 minutes, until golden brown. Let set in pan for 5-10 minutes then remove to a wire rack to cool or eat while warm.
Deliciously moist gluten-free strawberry scones. Perfect for breakfast, brunch, or with tea. Dairy-free, Sugar-free, and Low-carb. Trim Healthy Mama S.

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16 Comments
  1. Sheryl Collins

    They sound great! Have you made them with THM baking mix?

    • MamaShire (Author)

      I haven’t made it with the baking mix. We’re needing to stay away from oats now, so I probably won’t be trying it. You could try substituting the flours with 2 cups of the baking mix. If the mix seems too wet you could add a little more.

  2. Angela

    Have you made these with blueberries?

  3. Sophie

    Thank you, thank you, I’ve been missing scones! I don’t have access to THM products where I live and haven’t yet found erythritol. Would xylitol+stevia be OK? Same proportion for xylitol as erythritol?

    • MamaShire (Author)

      Hi Sophie, Xylitol would work fine. You probably wouldn’t even need the stevia. I always used to use xylitol and loved baking with it, but it started giving me bad headaches so I had to stop.

  4. Stephanie

    Did you use the Gentle Sweet or Super Sweet Blend?

    • MamaShire (Author)

      Hi Stephanie, I use the homemade sweetener blend that is erythritol and stevia. I believe it is most like the super sweet blend. I tend to like things sweet, so you may need to adjust the amount of sweetener to your taste.

      • Stephanie

        I ended up using 1/4 cup Super Sweet Blend and it was still a little too sweet, but they were delicious!!!! Thank you! My husband has asked me to make them again today for Father’s Day!

      • MamaShire (Author)

        So glad you liked them! I usually have my treats on the sweet side, so I understand.

  5. Tina

    How many of these make a serving?

    • MamaShire (Author)

      Hi Tina, I think one would be an appropriate serving, maybe one and a half.

  6. Emmalyn Greyson

    Do you think butter could be used instead of coconut oil? Still trying to figure out a good substitute for coconut flour due to my coconut allergy. If anyone has suggestions I would love to hear them! Otherwise it looks amazing and my husband and kid would love them!

    • MamaShire (Author)

      Hi Emmalyn, If dairy doesn’t bother you then yes, go ahead and use butter. You could leave out the coconut flour. It will change the texture some, but it would still be good.

  7. Bethany Herr

    Do you store these in refrigerator? I’m eating one and it’s warm and delicious! Thank you for the recipe!

    • MamaShire (Author)

      Hi Bethany,

      They are okay left out for a couple of days.

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