These are the best strawberry scones! They're slightly crumbly around the edges, but have a soft, moist interior. In addition, this recipe for strawberry scones is paleo, vegan and gluten free.
This is my very fist scones recipe on the blog. So these vegan strawberry scones hold a special place on my list of favorite recipes.
My first time testing them they turned out nearly perfect! They have a crisp, crumbly exterior but are moist and tender on the inside.
This strawberry scones recipe is bursting with flavor and made with fresh, ripe strawberries. It's literally all you could ever want in a summery scone recipe!
- paleo and vegan
- lightly sweetened with maple syrup - no refined sugar
- have the most amazing texture - crumbly on the outside with a moist, soft interior
- slightly flaky but not dry
- easy to make
- grain free & gluten free - made with a mixture of cassava flour and almond fluor
- dairy free - no buttermilk or butter
- egg free
You need a few staple paleo baking ingredients to make these scones. All of these ingredients are paleo and vegan friendly. Here's what you need:
Strawberry Scone Ingredients
- cassava flour
- blanched almond flour
- baking powder
- baking soda
- non hydrogenated shortening (room temp)
- fresh strawberries
- almond milk (or any plant based milk)
- maple syrup
- lemon juice and zest
- melted coconut cream (optional)
I also topped these with a simple maple icing. Of course, the icing is optional but it adds a little pop in flavor and presentation.
- maple syrup
- tapioca flour
How to Make Strawberry Scones
So, not going to lie...I was completely intimidated by scones before ever making them. For some reason, I thought they were difficult. But that's not the case - they're actually super simple.
Here's the step by step instructions for how to make vegan strawberry scones.
Combine Dry Ingredients
First, combine all dry ingredients in a large mixing bowl. This includes the cassava flour, almond flour, baking powder, baking soda and salt.
Be sure to measure the almond and cassava flour by the "spoon and level" method. Or, simply measure by weight (in grams) rather than volume (in cups). Having the proper amount of dry and wet ingredients is important for getting the right scone texture.
Add In Shortening
Next, measure out the shortening and add it to the dry ingredients. (I used room temperature shortening.) To combine, mix the shortening and the dry ingredients with a fork, mashing the shortening until it is in small pieces. (See photos for reference.)
Add in Chopped Strawberries
Next, cut the tops off the strawberries and chop into small pieces. The size is up to you, but I prefer smaller pieces so that little bits of strawberry is dispersed throughout the scone.
For best results, I recommend measuring the strawberries by weight. This is because strawberries are extremely moist. Too much or not enough will affect the texture of the dough.
Add the strawberries to the dry ingredients and mix a few times, fully coating the strawberries.
Whisk Wet Ingredients
Next, combine the almond milk, maple syrup, lemon juice and lemon zest in a small bowl. Whisk until well combined.
Mix Wet Into Dry
Pour the wet mixture into the dry mixture. Stir a few times with a spatula, then use your hands to mix the dough. Now, here's the important part... DON'T over-mix the dough! If you want your end product to have that flaky, slightly crumbly scone texture then don't over work the dough.
So, mix the dough until it can be formed into a ball.
Shape the Scones
Flatten the ball into a disc-like shape on a parchment lined baking sheet. Then, cut the dough into 8 equal pieces, as if you were cutting a pizza.
Separate each piece so that there is room between each scone. If you want, you can further shape the scones, softening the edges.
Brush the scones with a little melted coconut cream. This is totally optional. The cream is supposed to make the exterior extra crisp and crumbly. Personally, I don't think it's a necessary step.
Chill the Dough
Next, place the scones in the fridge to chill for at least 30 minutes. While the scones are chilling, preheat your oven to 375 degrees F. (And maybe take this time to wash the dishes 😉 )
Bake the Scones
After the scones have chilled, place them in the oven and bake at 375 degrees F for 18-20 minutes. Now, if you like your scones with a softer, more doughy interior, then bake them 18 minutes. If you want a drier scone filling, bake them slightly longer. Since these don't have eggs, you don't need to worry about them being under-baked. Personally, I like under-baked, baked goods!
After baking, remove the scones from the oven and cool them on a wire cooling rack to room temperature.
Ice the Scones
After the strawberry scones have fully cooled, you may add the icing. I also sprinkled a bit of bee pollen on top (not vegan) for extra looks.
To make the icing, simply mix the maple syrup and tapioca flour in a small bowl. Be sure to add the tapioca flour one teaspoon at a time until you reach the desired icing thickness.
I recommend keeping these gluten free strawberry scones in the fridge .
Store them in a sealed, air-tight container for up to one week.
For longer storage, they can be kept in the freezer. However, they taste best eaten within a day or two.
More Paleo Strawberry Recipes
Paleo and Vegan Strawberry Scones made with cassava flour and almond flour. A delicious brunch addition and the perfect way to use up excess strawberries.
- 1 cup cassava flour (128g)
- 1 cup blanched almond flour (95g)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup non-hydrogenated shortening, room temp
- ½ cup finely chopped strawberries (70g)
- 3 Tbsp almond milk
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1-2 Tbsp coconut cream (optional)
- 1 Tbsp maple syrup
- 4 tsp tapioca flour
- In a large mixing bowl, combine cassava flour, almond flour, baking powder, baking soda and salt.
- Add in shortening. Use a fork to combine the shortening and the dry ingredients until the shortening is in small chunks.
- Cut the tops off the strawberries and chop into small pieces. Add the strawberries into the large bowl and mix until fully coated.
- In a separate bowl, combine almond milk, maple syrup, lemon juice and lemon zest. Whisk until well combined.
- Pour the mixture into the large bowl. First, mix with a spatula, then use your hands to mix the dough. Note: do not over-mix!
- Roll the dough into a ball, then flatten on a parchment-lined baking sheet so that it is in the shape of a disc. Cut the dough into 8 equal pieces. Separate each piece, so that none of the scones are touching. Feel free to use your hands to further shape the dough and round out the edges.
- Optional: melt the coconut cream and brush over the tops of the scones.
- Place the scones in the fridge for at least 30 minutes to chill.
- While the scones are chilling, preheat your oven to 375 degrees F.
- Remove the scones from the fridge and place in the oven. Bake at 375 degrees F for 18-20 minutes.
- Remove scones from the oven, cool 5 minutes on pan, then transfer to a wire cooling rack and cool to room temperature.
- After cooling to room temperature, make the icing. To do this, pour maple syrup in a small dish. Add the tapioca flour one teaspoon at a time. Mix until smooth.
- Drizzle the icing over the scones.
For best results, measure ingredients by weight when given.
Keywords: scones, strawberries, breakfast, brunch, dessert, Paleo, Vegan, egg free, cassava flour, almond flour