muffThese Gluten-free Strawberry Scones are the perfect treat for breakfast, snack, or anytime. They’re made with wholesome ingredients and adaptable for many special diets and are sure to please.
Today in our farm box we had lots of fresh strawberries!
Spring is prime strawberry season here in the Bay Area and big, local strawberries are EVERYWHERE. There is even a person on the corner of our street selling big crates of strawberries. (I wish the ones he sold were organic, but unfortunately, they are not.)
The pressure is on to use these strawberries up quickly because these only stay fresh for a couple of days. Most of the time our family just can’t eat them quickly enough before they go bad, so I end up freezing them for smoothies. (To freeze strawberries, I wash the berries and then set them out on a towel to dry. When they have dried off, I take off the green top and toss them into a large freezer bag. See The Easiest Way to Freeze and Store Berries.)
I don’t know about your mornings, but ours are crazy hectic. We have kids running around, trying to get ready for school as quickly as they can because they slept in longer than they should have. Every morning is the same. I wake them up for school at 7:00 am, only to see them lay in bed for another 20 minutes. I open their blinds so the sunlight hits their sleepy faces at just the right angle, pull their covers off, and talk loudly. Nothing seems to work.
Because of our morning rush, the kids often run out the door with only a few bites of breakfast. I am always trying to create healthy “grab and go” breakfasts for my kids so I know they start their day out right.
This gluten and dairy-free strawberry scone recipe is loaded with nutrition and protein. As always, I use coconut sugar and no refined sugars to sweeten.
Alternative Add-Ins for these Strawberry Scones
I am always looking for new and exciting ingredients to try when I make scones. Scones can be sweet or savory.
Berries, cherries, and dried fruit are all great additions.
Likewise, savories like cheese, dill, bacon, etc. could be added as well.
The sky’s the limit!
- Grain-free Baking Powder Alternative: See Grain and Aluminum-Free Baking Powder if you would like to make your own baking powder.
- Homemade Milk Alternatives: If you would like to make your own almond milk, see this recipe here.
Special Diet Options
- Egg Substitutes: You can use Homemade Powdered Egg Replacer or a flax or chia egg substitute instead of eggs if you like.
- Sweetener Alternatives: If preferred, use a low-carb sweetener option like xylitol or erythritol.
- Low-carb / Grain-free Flour Options: For a low-carb alternative, you could use almond flour exclusively, following the almond flour baking tips in this post.
- Paleo: To make this Paleo, use a paleo sweetener and almond flour per the above notes.
If you like this healthy grab and go recipe, try these healthy oat bran muffins.
Fresh Strawberry Scones - gluten and sugar free with vegan option
- 3/4 cup almond flour
- 3/4 cup sorghum flour
- 1/4 cup quinoa flour
- 1/4 cup superfine white rice flour
- 3/4 cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut sugar (see Recipe Notes for low-carb options)
- 1/8 tsp salt
- 1/4 cup coconut oil (melted)
- 2 eggs (large--see Recipe Notes for alternatives)
- 1 tsp vanilla
- 1/3 cup almond milk
- 1/2 cup strawberries (sliced; other berries would be great too!)
- Preheat oven to 350 degrees.
- Use Kelapo coconut oil spray or use another appropriate oil to grease a round cake baking tin.
- In a large bowl, add all of the dry ingredients. Whisk to mix thoroughly.
- In a medium bowl, add all of the wet ingredients and mix.
- Add wet ingredients into the dry ingredients and mix.
- Blend in the strawberries.
- Pour batter into the baking dish.
- Bake for 20-25 minutes, or until golden.
Please share in the comments how you enjoyed these
Gluten-free Strawberry Scones once you’ve tried them!
Sandi Gaertner is the owner of Fearless Dining. Her family began their gluten-free journey five years ago when first her husband, and later the rest of the family, discovered that they were gluten intolerant. At that time, it was really hard to find gluten free foods that tasted good. They tried to dine out and live a normal life, but found they were often getting sick. This led Sandi to start her blog. Fearless Dining features restaurant interviews, special recipes from the chefs, and gluten free product reviews. The blog has allowed many people with Celiac Disease and gluten intolerance connect with restaurants that handle gluten safely, allowing them to dine confidently. I would love to connect via Facebook, Pinterest, and Twitter.