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
Preheat oven to 350°. Line a large baking pan with parchment paper.
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 
Trim Healthy Mamas these Gluten-free Strawberry Scones are an S.
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Gluten-Free Strawberry Scones
- Yield: 8 servings 1x
- Category: Breads
Ingredients
Scale
- 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
They sound great! Have you made them with THM baking mix?
MamaShire
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
Have you made these with blueberries?
MamaShire
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
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
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
Did you use the Gentle Sweet or Super Sweet Blend?
MamaShire
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
So glad you liked them! I usually have my treats on the sweet side, so I understand.
Daisy
These are easily the BEST low carb scones. They were a perfect addition to our brunch this morning. We follow a low carb WOE, so I subbed butter for the coconut oil, but otherwise made them as directed. DH had 2 and I had to stop him from going for a 3rd. Lol. Thank you for such a wonderful recipe!!
★★★★★
MamaShire
Thank you! So glad you all enjoyed them.
Tina
How many of these make a serving?
MamaShire
Hi Tina, I think one would be an appropriate serving, maybe one and a half.
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
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
Do you store these in refrigerator? I’m eating one and it’s warm and delicious! Thank you for the recipe!
MamaShire
Hi Bethany,
They are okay left out for a couple of days.
sara harp
Do you happen to have calorie count and macro nutrient count? Thanks.
MamaShire
Hi Sara, I don’t right now, but that is something I will be adding to my posts very soon!
Alyson
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
That’s so wonderful! I’m glad that they were loved!
Shellie O'Hara
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
Thank you. These were delicious. I used gentle sweet and it was the perfect sweetness for my family.
Armida Domalanta
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
I’m so glad you and your daughter liked it! That’s so great! It’s one of my favorites!
Nayara S.
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
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
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
Thank you! I love that you made each other food that you could both enjoy!
Barbara
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
That’s great!
Beverly
Loved these scones. I realized when making them that I was out of vanilla, so I used about half a teaspoon of almond extract instead. They were delicious!
★★★★★
MamaShire
So glad you loved them! And great job on the substitution. That sounds really good.
Jen
So good!!
★★★★★
MamaShire
Thank you!!
NicoleM
I love the idea of these gluten free scones since I’m avoiding wheat. However, I can’t use sugar substitutes… can I use regular granulated sugar and if so how much would you suggest? Would it change the outcome of the scones at all?
MamaShire
I haven’t made these particular scones with granulated sugar but I think it would work well. I would try it with 1/2 cup of granulated sugar. Let me know how they turned out.
NicoleM
Thank you for your quick reply to try with 1/2 cup of granulated sugar! They worked beautifully! I also used 2 tsp of oat milk because the dough looked a little dry. The fruit I had on hand was blueberries, which worked perfectly as well. I’m always nervous to make gluten free baked good, because I haven’t had good luck with the taste and texture, but these have changed my mind completely! They are so good that my kids couldn’t even tell they were gluten free. The texture and flavor is 100%, and I would go as far to say that the taste surpasses scones made with regular wheat flour! I’m so happy to find a gluten free baked good that I can share ~ Thank you!!!
★★★★★
MamaShire
Oh, I’m so glad they turned out with the regular sugar. And I’m so happy you all enjoyed them. ❤️
Gloria
Easy and delicious!
★★★★★
Kathy
We have a nut allergy in our home. Do you think the almond flour could be subbed for Cassava flour?
MamaShire
I haven’t tried baking with cassava much yet, so I really don’t know.
Magda
MAJOR LOVE
This recipe is, pretty much, a weekly staple in my house. I’ve adapted it to suit whichever fruit we fancy, (always with walnuts), as well as a pumpkin spice version, and lemon blueberry. I use 1/2 cup of brown rice syrup (total per recipe) instead of regular sugar because I prefer a more mellow, less sweet scone. Family agrees and everyone LOVES these.
★★★★★
MamaShire
That’s so great! Thanks for sharing your adaptations too!