Strawberry Scones (Keto & GF)
Blimey, these strawberry scones are the bee’s knees! If you’re wondering whether you’ll be equally gobsmacked by this baked good, well, to that I say, “absobloodylootely!”.
These scones are made using a combination of almond and coconut flour, which means they’re gluten-free and packed with nutrients! But, that’s not all! By ditching the sugar, and replacing it with erythritol, each scone contains just 4g of net carbs, so they’re keto-friendly too! Whip up a batch in under 30 minutes and enjoy that light, soft, crumbly texture you expect from a perfectly executed scone! Anyone fancy a tea?
Growing up, there was a tea house in a neighbouring town that I got to go to on the most special of occasions. They served high tea with crustless cucumber sandwiches, scones and other baked goods that were equally posh.
Being the picky eater I was, I don’t think I ever tried anything more than the white bread with butter. No doubt I removed the cucumber and tossed it to the side because, to me, vegetables were most likely poisonous and not to be trusted. I’m sure my “tea” was also just sugar with a bit of milk.
But, there was something about the whole experience of high tea at that tea house that has stuck with me to this day. Everyone seemed so sophisticated. So polite. And, most importantly, I got to wear elbow length white gloves, which basically made me the Queen of England.
Mother’s Day was one such special occasion that warranted a trip to the tea house. And so, with Mother’s Day just around the corner, it only felt right to create a healthy, gut-happy version of scones to be enjoyed with a proper cup of tea!
I went through A LOT of versions of these strawberry scones in the testing phase. My coworkers were the recipients of “good-enough-to-eat-but-not-yet-perfect” scones for over a week. I think they secretly hoped I’d never get the recipe right.
But, all that testing paid off, because I finally nailed a gluten-free, keto scone that tastes amazing and has the perfect texture!
These strawberry scones are super easy to make and are often a thing I throw together at the very last minute because I usually have all the ingredients on hand! There are just a few tips and tricks to note to ensure your scones turn out perfectly!
Tips and tricks for the perfect scone
The most important thing to remember when making scones is to use cold butter. Leaving the butter to melt in the oven as the scones bake creates that flaky texture you’re after. Keep your butter in the fridge until you’re ready to add it to the dough. For this recipe, I removed the butter from the fridge, diced it, and then placed it in the freezer while I prepped the rest of the ingredients.
Another important tip when making scones is to never EVER over-work the dough! If you handle the dough too much these strawberry scones will come out flat and uninspired. Be sure to gently mix ingredients only enough to combine them.
Finally, you want to be sure you pat your strawberries dry after slicing and before adding to the dough. Fresh strawberries contain a lot of moisture, which can impact the texture of the scones.
The great thing about these healthy scones is that they’re not just for dessert! With all the nutrients packed into almond and coconut flour, they’re also perfectly acceptable as breakfast! They can even be used as a grab-and-go option if you’re in a rush one morning. Each scone has about 9g fat, 4g protein and 4g net carbs, making them a balanced option to start your day!
My favourite way to enjoy these strawberry scones is to slightly heat them and slather them with butter. A dollop of freshly whipped cream would also be delicious!
Storing scones so they stay fresh
These strawberry scones will stay fresh covered in the fridge for 3-5 days. They will, however, lose some of their light flakiness and will become more moist as the days pass.
The scones can also be frozen for several weeks and thawed in the fridge overnight before enjoying. This will also slightly change the texture of the scone, but they’re still perfectly delicious!
Feel free to substitute the strawberries for any other fruit you enjoy! Blackberries, blueberries, raspberries, cranberries and currants are some of my top picks for scones!
If you’re using frozen fruit for this recipe, be sure to use it from frozen. Thawing frozen fruit before adding it to the dough will add way too much moisture to the scones. You’ll end up with a big, flat pancake instead.
If you double the recipe, I recommend making two separate balls of dough rather than combining everything into one.
Looking for other keto and gluten-free treats for 100% guilt-free indulging? Try some of my most popular recipes:
- Keto Peanut Butter Blondies
- Vegan Fudge (Keto & Paleo)
- Vegan Coconut Macaroons (Keto & Paleo)
If you make these Strawberry Scones, please rate them and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Strawberry Scones (Keto & GF)
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Swerve sweetener
- 4 tablespoons unsalted butter, cold and diced small
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup fresh strawberries, sliced thin
- Preheat oven to 375 degrees. Cover a baking sheet with a piece of parchment paper and set aside.
- Place sliced strawberries on a paper towel and cover with a second paper towel. Press gently and set aside while you prepare the dough.
- Mix the almond flour, coconut flour, baking powder, baking soda, salt and Swerve in a medium bowl until well-combined. Add the diced butter* to the flour. Using your hands, mix until the butter is coated and the dough becomes crumbly. Set the bowl in the freezer while you prepare the other ingredients.
- Beat one egg in a small bowl. Mix in the vanilla extract, almond milk, and apple cider vinegar.
- Remove the bowl of batter from the freezer and add the wet ingredients to the dry. Using your hands, mix the dough just enough to evenly combine everything**. Gently fold the sliced strawberries into the dough and form into a ball.
- Place the ball of dough in the centre of your tray and press to spread. Shape into a circle, making sure the edges are secure and not too crumbly. The dough should be about 3/4″ to 1″ thick all around.
- Slice into eight even pieces and gently separate the pieces so there is a bit of space between each scone.
- Place the tray in the oven and bake for 15-20 minutes depending on how strong your oven is. The tops and edges of the scones should be golden brown. Remove tray from oven and place on a wire rack to cool. Do not handle the scones until they have completely cooled. Serve with butter and/or whipped cream!
- *Keep your diced butter in the fridge or freezer right up until you’re ready to use it. Using cold butter will give the perfect fluffy, crumbly texture to the scones!
- **Be sure not to over-knead the dough.