[Grain-Free] Strawberry Maple Scones

I’m sitting in the cutest, coolest, hippest (hardest to find!) coffee shop in the West Village of NYC as I type this, and I’m totally dreaming about how good these scones would be alongside my latte that I’m sipping on. We are here visiting for a few days, and I seriously needed to get some work done and get a post out to you guys! So, I bring you scones. These are perfect for this 4th of July weekend. Make these for your family get togethers, and your family will love you forever. And if you want to be extra festive, mix half strawberries and half blueberries to get in the red, white and blue spirit.

Strawberry Maple SconesStrawberry Maple SconesI seriously need to make more scone recipes, I don’t make them often enough. They are relatively simple, and always impress at a brunch with friends. People think you put tons of time and effort into making scones because it sounds fancy. And we can just let them keep thinking that.

Strawberry Maple SconesStrawberry Maple SconesThese are grain-free, made with almond and coconut flour, my favorite go-to combo. They are only sweetened with pure maple syrup and fresh, in-season strawberries. They are light, not too dense, and filled with chunks of juicy strawberries. They are not overly sweet, so they make the perfect brunch item. Drizzle a little bit of maple syrup over the top, and you’re in Heaven!

Strawberry Maple SconesStrawberry Maple SconesYa’ll, make these scones and then show me your creation on Instagram and hashtag #thewheatlesskitchen! I want to see!


[Grain-Free] Strawberry Maple Scones

Yield: Makes 8 scones


  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/2 cup fresh strawberries, chopped
  • optional: more maple syrup for drizzling on top


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the almond flour, coconut flour and baking soda. Whisk to combine.
  3. Add the eggs, vanilla, maple syrup and milk. Whisk again to combine until you have a smooth batter. It may be a little thick, but this is what you want. Add the strawberries and gently fold them in with a spatula or wooden spoon.
  4. Spray a baking sheet with cooking spray, or line with foil. Using a 1/4 cup measuring cup, scoop out the batter and then gently roll it into a ball with your hands. Place it on the baking sheet and gently press it down with your fingers. Don't press it down too much, you don't want to flatten it out like a cookie, just a little bit on the top.
  5. Repeat with the rest of the batter.
  6. Bake for 30-33 minutes, until the tops are golden brown and the scones are cooked through.
  7. Top with more maple syrup if desired.


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