Name: Strawberry Scones (Paleo, Vegan, Gluten Free)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 1 cup cassava flour (128g); 1 cup blanched almond flour (95g); 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup non-hydrogenated shortening, room temp; 1/2 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

Description

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.

Ingredients

Scale

Scones

1 cup cassava flour (128g)
1 cup blanched almond flour (95g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup non-hydrogenated shortening, room temp
1/2 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)

Maple Icing

1 Tbsp maple syrup
4 tsp tapioca flour

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Instructions

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.

Notes

For best results, measure ingredients by weight when given.

Keywords: scones, strawberries, breakfast, brunch, dessert, Paleo, Vegan, egg free, cassava flour, almond flour