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Strawberry Scones (Paleo, Vegan, Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 scones 1x


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.




Maple Icing


  1. In a large mixing bowl, combine cassava flour, almond flour, baking powder, baking soda and salt.
  2. Add in shortening.  Use a fork to combine the shortening and the dry ingredients until the shortening is in small chunks.
  3. Cut the tops off the strawberries and chop into small pieces.  Add the strawberries into the large bowl and mix until fully coated.
  4. In a separate bowl, combine almond milk, maple syrup, lemon juice and lemon zest.  Whisk until well combined.
  5. 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!
  6. 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.
  7. Optional: melt the coconut cream and brush over the tops of the scones.
  8. Place the scones in the fridge for at least 30 minutes to chill.
  9. While the scones are chilling, preheat your oven to 375 degrees F.
  10. Remove the scones from the fridge and place in the oven.  Bake at 375 degrees F for 18-20 minutes.
  11. Remove scones from the oven, cool 5 minutes on pan, then transfer to a wire cooling rack and cool to room temperature.
  12. 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.
  13. Drizzle the icing over the scones.


For best results, measure ingredients by weight when given.