For me, scones usually bring to mind visions of a fancy British Afternoon Tea. (This Afternoon Tea at Jean-Georges in The Connaught in London is my favorite!) While our home kitchen doesn’t usually run to having Afternoon Tea (though there was that one dinner party . . .), these Strawberry Almond Flour Scones make for a delicious, special treat that lets you feel fancy without actually being a lot of work. Made with fresh strawberries, a pinch of baking spices, almond flour, and a monk fruit / erythritol blend, they’re low carb, gluten free, and can easily be made dairy free as well.
That One Dinner Party . . .
For clarity: We once did an “Afternoon Tea” dinner party that was low carb and gluten free but still offered 5 types of finger sandwiches, scones, and deserts.
What You Need to Make Strawberry Almond Flour Scones
Ingredients
- Strawberries – Hulled and diced.
- Almond Flour – I really do recommend sifting it using a fine mesh strainer.
- SoNourished Gold – Or you can use another brown sugar substitute of your choice, such as Swerve Brown or Sukrin Gold.
- Baking Powder
- Vanilla Extract
- Freshly Ground Nutmeg – I suggest freshly grating the nutmeg.
- Cardamom – It only takes a tiny bit.
- Eggs – I use jumbo eggs as long as they are available.
- Cream Cheese – This is only if you are making the “With Dairy” version of the recipe.
- Non-Dairy Plant-Based Spread (i.e. Vegan Cream Cheese) – This is ONLY if you are making the Dairy Free version of this recipe. Any of these have worked well for me: Philadelphia Plant-Based Original Non-Dairy Spread, Kite Hill Plain Almond Milk Cream Cheese Spread, and Daiya Plant Based Cream Cheeze. If you would rather make this recipe with dairy, you could swap in the same amount of either regular cream cheese or full fat ricotta cheese.
Equipment
- Cutting Board
- Chef’s Knife
- Rubber Scraper
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Rimmed Baking Sheet
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
Getting Started with Making Strawberry Almond Flour Scones
These Strawberry Almond Flour Scones come together pretty easily and don’t even require a stand mixer or hand mixer.
Preparing the Pan and Strawberries
Because this is a quick prep process, before you start, you can preheat the oven to 325°F and line a rimmed baking sheet with parchment paper. (I line mine with aluminum foil and then parchment paper for easy clean up, particularly if I need the pan again immediately.) Then you’ll spray the parchment paper with nonstick cooking spray.
First, we’ll start by removing the stems and hulls from the strawberries and dicing them finely. You’ll want ½ cup of Strawberries once they are diced. Set them aside.
Making the Almond Flour Scone Dough
In a large mixing bowl, you’ll combine 2.5 cups of sifted Almond Flour (260 grams), ⅔ cup of SoNourished Gold (130 grams) (or another brown sugar substitute of your choice), 1 tablespoon of Baking Powder (12 grams), ½ teaspoon of Freshly Grated Nutmeg, and ⅛ teaspoon of Cardamom. Then we’ll whisk the dry ingredients or mix with a fork until they are thoroughly combined.
Pro Tip: Yes, I really do recommend sifting your almond flour for a more even texture. However, I suggest that you use a fine mesh strainer rather than a traditional hand sifter that you might use for all purpose flour. The almond flour will clump in the hand sifter and turn into a royal pain to clean.
To that same bowl, we’ll mix in 2 Eggs (jumbo), 1 teaspoon of Vanilla Extract, and ½ cup of softened Cream Cheese for the “With Dairy” version OR ½ cup of Non-Dairy Plant-Based Spread for the “Dairy Free” version.
You’ll want to mix everything together until a dough forms. I usually use my hands.
Baking the Strawberry Almond Flour Scones
At this point, I divide the dough into two equal parts and flatten them into disks (approximately 6 inches in diameter). Then I cut each disk into 6 wedges using a bench scraper (or chef’s knife). However, we don’t want to actually separate the wedges yet. I fit both disks onto one rimmed baking sheet.
We’ll bake the scones for 20 minutes at 325°F. Then we’ll pull the pan out of the oven and gently separate the wedges. Now, we put the scones back into the oven to bake for another 5 to 7 minutes or until the edges are dry.
You’ll want to allow them to cool completely so that they firm up before serving.
Related Recipes
Perhaps you’re looking for some more scones? If so, you might want to take a look at these:
- Mango Almond Flour Scones
- Roasted Red Pepper and Garlic Scones
- Spinach and Artichoke Scones
Or maybe you’d like some other recipes with strawberries? Here you go:
Strawberry Almond Flour Scones (With Dairy Free Option)
Ingredients
- ½ cup Strawberries Hulled and Diced
- 2 ½ cups Almond Flour Sifted. 260 grams
- ⅔ cup SoNourished Gold Or other brown sugar substitute of your choice. 130 grams
- 1 tablespoon Baking Powder 12 grams
- ½ teaspoon Ground Nutmeg Freshly Ground. Less than a gram.
- ⅛ teaspoon Cardamom
- 2 Eggs I use jumbo eggs.
- 1 teaspoon Vanilla Extract 5 grams
- ½ cup Cream Cheese Softened. ONLY for With Dairy Version. 4 ounces
- ½ cup Plant-Based Original Dairy-Free Spread Softened. ONLY for Dairy Free Version. 4 ounces
Instructions
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray it with nonstick cooking spray.
- Dice ½ cup Strawberries and set them aside.½ cup Strawberries
- In a large mixing bowl, combine 2 ½ cups Almond Flour (sifted), ⅔ cup SoNourished Gold (or other brown sugar substitute), 1 tablespoon Baking Powder, and ½ teaspoon Ground Nutmeg (Freshly Ground), and ⅛ teaspoon Cardamom. Whisk to evenly distribute the ingredients.2 ½ cups Almond Flour, ⅔ cup SoNourished Gold, 1 tablespoon Baking Powder, ½ teaspoon Ground Nutmeg, ⅛ teaspoon Cardamom
- Beat in 2 Eggs (jumbo), 1 teaspoon Vanilla Extract, and ½ cup Cream Cheese (ONLY for With Dairy Version) OR ½ cup Plant-Based Original Dairy-Free Spread (ONLY for Dairy Free Version). Mix until a dough has formed.2 Eggs, 1 teaspoon Vanilla Extract, ½ cup Cream Cheese, ½ cup Plant-Based Original Dairy-Free Spread
- Fold in ½ cup Strawberries (diced).½ cup Strawberries
- Divide the dough into 2 equal portions and form each into a flattened disk. Cut each disk into 6 wedges but don’t separate them.
- Bake at 325°F for 20 minutes. Remove from the oven, separate the pieces. Then bake for another 5 – 7 minutes or until the sides are dry.
- Remove and cool on the baking sheet.
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Non-stick Cooking Spray
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