These delicious low-carb strawberry scones would be perfect for breakfast or brunch. The strawberries in these scones make them so yummy and moist. And they’re dairy-free and sugar-free!
Let’s Make Gluten-Free Strawberry Scones!
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Preheat oven to 350°. Line a large baking pan with parchment paper.- In a large bowl whisk the almond flour, coconut flour, baking powder, salt, and sweetener together.
- In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly. Then add in the strawberries.
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.- 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
Trim Healthy Mamas these Gluten-free Strawberry Scones are an S.
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Ingredients
- 2 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
- 1/2 cup non-GMO erythritol
- 1/2 teaspoon Now Better Stevia
- 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
Instructions
- Preheat oven to 350°. Line a large baking pan with parchment paper.
- Whisk the almond flour, coconut flour, baking powder, salt, and sweetener together in a large bowl.
- In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
- Add in strawberries.
- 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.
- 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.
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Sheryl Collins says
They sound great! Have you made them with THM baking mix?
MamaShire says
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.
Angela says
Have you made these with blueberries?
MamaShire says
Hi Angela, yes, I have made them with blueberries. Here is the link to that post. With the blueberries the scones aren’t quite as moist, but they are still delicious. 🙂 https://mamashire.com/blueberry-vanilla-scones-gluten-free/
Sophie says
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 says
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.
Stephanie says
Did you use the Gentle Sweet or Super Sweet Blend?
MamaShire says
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 says
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 says
So glad you liked them! I usually have my treats on the sweet side, so I understand.
Tina says
How many of these make a serving?
MamaShire says
Hi Tina, I think one would be an appropriate serving, maybe one and a half.
Emmalyn Greyson says
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 says
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.
Bethany Herr says
Do you store these in refrigerator? I’m eating one and it’s warm and delicious! Thank you for the recipe!
MamaShire says
Hi Bethany,
They are okay left out for a couple of days.
sara harp says
Do you happen to have calorie count and macro nutrient count? Thanks.
MamaShire says
Hi Sara, I don’t right now, but that is something I will be adding to my posts very soon!
Alyson says
Thank you for a fabulous recipe! I made these yesterday to take to a friend’s farewell party. As I was driving there I thought to myself, “What was I thinking making a new-to-me recipe to take to a party of a British friend who is about to move back to England?!?” However, everyone who tried one said they loved them! I doubled the recipe and ended up with 26 scones altogether. According to Carb Manager, not dding in the sweeteners (because I used Swerve and 2 packets of Splenda Naturals (stevia) which both say they have 0 carbs because they do NOT cause an insulin response), each of my scones came out to 3 net grams of carbs. This makes me really happy because I’m currently eating my second one of the day! Thanks again!
MamaShire says
That’s so wonderful! I’m glad that they were loved!
Shellie O'Hara says
These were superb! I used Swerve, but since I don’t like anything too sweet, I only used a 1/3 a cup, and added a 1/4 t of cinnamon. The recipe delivered 8 perfect scones with a moist, firm bite. We had them for supper with Turkey bacon and Harvarti Dill scrambled eggs. Thank you!!
Vickie Rigsby says
Thank you. These were delicious. I used gentle sweet and it was the perfect sweetness for my family.
Armida Domalanta says
I love this recipe! I made it tonight and had 2 scones, even my daughter loves it. I used all exact ingredients and it came out perfect!!
Thank you❤️
★★★★★
MamaShire says
I’m so glad you and your daughter liked it! That’s so great! It’s one of my favorites!
Nayara S. says
This is so good! Thank you for the recipe 😀
I just made it for breakfast. I missed having a sweet meal since we mostly rely on eggs for breakfast and this recipe was just perfect. My husband also loved it.
For sweetner I used 6 packs of granulated stevia cause I wanted it sweet. Bad idea! That didn’t change the macros but it bothered our stomachs. So if someone is thinking about going down that path, be aware that sugar alcohols might not sit well in your stomach. :/
Anyway…I used a macro calculator in case anyone is wondering the nutrition facts.
Serving size: 2 scones
Servings: 4
Calories: 382
Total fat: 37.2g
Total Carbohydrate: 8.1g
Dietary fiber: 2.8g
Protein: 6.5g
★★★★★
MamaShire says
I’m so glad that you enjoyed them! And thanks for sharing the nutrition facts! That’s something that is on my list to add to each post! 🙂
Becca says
Wonderful recipe. I was looking for something to take to a team potluck at work and scones were not on my list but since I moved to the States from Canada I thought hey these are so Canadian British. lol I did substitute applesauce for the eggs to make them vegan since my Supervisor is and I thought I would at least make something he could eat. He brought vegan jalapeno bread that he made lower carb with almond flour for me because he knew I wouldn’t eat it otherwise. Ha we are so nice that way. They turned out great. Thanks so much. This is a new favourite for me.
★★★★★
MamaShire says
Thank you! I love that you made each other food that you could both enjoy!
Barbara says
Last year I went from size 18 to size 4 after committing to a low-carb lifestyle. I just made these scones a few minutes ago and WOW! I can’t believe how simular they are to the fattening ones I could never resist. Thanks to you I can add another great recipe to my list of fav treats to enjoy with my coffee!
★★★★★
MamaShire says
That’s great!