Strawberry Maple Scones (gluten-free & paleo!)
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!
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 eggs
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- 2 tbsp unrefined coconut oil
- 3 tbsp non-dairy milk (I used almond milk)
- 1/2 cup fresh strawberries , chopped
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour and baking soda. Whisk to combine.
- Add the eggs, vanilla, maple syrup and milk. Use a wooden spoon to mix until it forms a dough. It will be slightly thick, but this is what you want. Add the strawberries and gently fold them in with a wooden spoon, being careful not to crush them.
- Gently transfer the dough to a floured surface, and use your hands to form it into a round disk that is about 1 inch thick. Use a knife to cut the circle into 8 even wedges, then transfer the wedges to a parchment lined baking sheet.
- Bake for 17-19 minutes, until the tops and sides are lightly golden.
- Allow them to cool slightly before serving.
Tried this recipe?Let us know how it was!