These Strawberry Maple Scones are paleo, gluten-free, and naturally sweetened with maple syrup. They are crumbly on the outside, and soft and moist on the inside, just as a scone should be! They are loaded with fresh strawberries, and perfect for a light summer time treat!

I would serve these scones alongside Baked Eggs & Kale, and of course coffee! This Iced Salted Caramel Latte would be perfect for brunch!

Why You’ll Love These Paleo Strawberry Scones

These scones are exactly what you want when it comes to texture and flavor of a traditional scone! They are crumbly, soft on the inside, and slightly crispy on the outside. Studded with strawberries, they are SO light and refreshing, and perfect for your next gluten-free brunch gathering.

They are made with a combination of almond flour and coconut flour, which I think is perfect for these. Almond flour is a staple in most paleo and grain-free baked goods, but the coconut flour helps to dry them out a little bit, which makes for a perfect scone texture. You don’t want it too cakey, or like a muffin texture.

Perfect for Breakfast or Snacks: These scones are a great way to start your day or enjoy a mid-afternoon treat. They are made with whole food ingredients, so they will keep you full for longer, without the sugar crash!

Naturally Sweetened: The natural sweetness from strawberries and maple syrup gives these scones the perfect amount of flavor without being overwhelming. You get all the sweetness you crave, without the sugar crash! (I always get my maple syrup from NOW Foods because I love the quality of their products!)

Versatile: You can mix up the flavor by substituting other fruits like blueberries, raspberries, or even a bit of chopped apple for a Fall vibe!

Kid-Friendly: With the delicious taste and fun texture, my kids love these scones too! They’re a healthier alternative to a lot of the kid snack we see in stores. I always serve them with some type of protein source to keep them full for longer!

Ingredients for these grain-free scones

ALMOND FLOUR – a staple in SO many paleo baked goods! Almond flour lends moisture to balance out the coconut flour. My favorite brand for almond flour is NOW Foods, I always have it stocked in my pantry!
COCONUT FLOUR – The coconut flour is key in this scone recipe because it dries out the batter just a bit, which you want for the perfect texture in a scone.
BAKING SODA – helps the scones to rise just a bit and stay slightly soft on the inside
EGGS – hold everything together and keep the scones fluffy
VANILLA EXTRACT – you need the vanilla flavor to compliment the strawberries!
MAPLE SYRUP – my favorite natural sweetener! The flavor is perfect in this recipe.
COCONUT OIL – I decided to use coconut oil instead of butter (that is traditional for scones), and it worked perfectly! The subtle flavor works really well.
ALMOND MILK – You can use any type of milk you want, I prefer to stick with an unsweetened variety.
FRESH STRAWBERRIES – I recommend fresh strawberries for this recipe, I have not tested it with frozen, which may give off too much moisture and make the scones soggy.

Don’t forget to use code CANDACE to get 20% off all Now Foods products!

How To Make Scones

I used to be intimidated to make scones, but it is easier than you might think!

STEP 1 – Preheat the oven to 350 degrees. Then, in a large mixing bowl, combine the dry ingredients.

STEP 2 – Add the wet ingredients and whisk to combine. The dough will be thick, so you may need to use a wooden spoon to mix.

STEP 3 – Add the strawberries and gently stir them in, trying not to break them up too much.

STEP 4 – Line your baking sheet with parchment paper, then form the dough into a round shape and use your hands to flatten it out until it is about an inch thick. Don’t make it too thin. Then cut it into 8 equal triangles.

STEP 5 – You can separate the scones and arrange them on the baking sheet. Bake for 30-33 minutes, until they are golden brown on top!

How to store scones to keep them fresh

I recommend storing these in the fridge to keep them fresh and preserving the texture. They will last in the fridge in an airtight container for up to 5 days, and in the freezer for up to 3 months!

They are best if you warm them up in the oven at 350 degrees for about 5 minutes, but you can also warm them in the microwave for a quicker option.

If you love these scones, I know you will also love these (Paleo) Blueberry Orange Scones!

Tips For Perfect Paleo Strawberry Scones

– Use fresh strawberries: I have not tested this recipe with frozen strawberries because I think they could give off too much moisture and make the scones soggy.
– Don’t over mix the dough: Use a wooden spoon to mix the dough together, and be gentle with the strawberries. You want chunks, not to crush them up.

Thank you to NOW Foods for sponsoring this post! And thank you to my readers for supporting the companies that support The Wheatless Kitchen.

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