Strawberry Almond Flour Scones (With Dairy Free Option)

Strawberry Almond Flour Scones plated next to a bowl of strawberries

Strawberry Almond Flour Scones (With Dairy Free Option)

Infused with fresh strawberries and the warm flavors of vanilla, cardamom, and nutmeg, these Strawberry Almond Flour Scones are a delight for the taste buds that also happen to be low carb, gluten free, and have a dairy free version. Try them for your next dinner party or as make ahead snacks for the week!

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Finger Food, Gluten-Free, Keto, Vegetarian

Prep Time: 20

Cook Time: 27

Total Time: 47

Servings:

Calories: 207kcal

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.