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Gluten-free Strawberry Scones
Fresh Gluten-free Strawberry Scone Recipe - gluten free, dairy free, and sugar free with vegan option
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Ingredients
- 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 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar (see Recipe Notes for low-carb options)
- 1/8 teaspoon salt
- 1/4 cup coconut oil (melted)
- 2 eggs (large--see Recipe Notes for alternatives)
- 1 teaspoon vanilla
- 1/3 cup almond milk
- 1/2 cup strawberries (sliced; other berries would be great too!)
Instructions
- 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.
Notes
- 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.
- Egg Substitutes: You can use Homemade Powdered Egg Replacer or a flax or chia egg substitute instead of eggs if you like.
- 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 recipe paleo, use a paleo sweetener and almond flour per the above notes.
- Sweetener Alternatives: If preferred, use a low-carb sweetener option like xylitol or erythritol.