Scones are starting to become something that I post recipes for all the time – and I’m not mad about it! I don’t even have the words to describe these scones… they are seriously soooo delicious. The big hunks of juicy strawberry and maple essence from the maple sugar makes these scones pure heaven. I love enjoying one with a big glass of warm almond milk with cinnamon!
Both my dad and my brother were fans of these scones, which means A LOT! In short, if my dad and brother like them, that means that this is truly a good recipe, even to people who enjoy traditional baked goods all the time.
I use almond, tapioca, and coconut flour to achieve the perfect texture in this recipe. These scones are dense (in a good way!) and leave me feeling so satisfied.
These scones are really going to be so delicious when you make them, and I cannot wait for you to taste them!
[makes 8 scones]
- 1 flax egg (1 tb flax meal mixed with 2 + 1/2 tb water and set aside to thicken)
- 3 tb maple syrup
- 1 tsp vanilla
- 2 + 1/4 cup almond flour
- 2 tb + 2 tsp tapioca flour
- 3 tb coconut flour
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1/3 cup coconut oil, chilled
- 1/2 cup chopped strawberries
- 1-2 tb maple sugar, for sprinkling on top
- Preheat the oven to 350º and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the flax egg, maple syrup, and vanilla.
- In a large bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and pink salt.
- Crumble the chilled coconut oil into the dry mixture until it resembles a sandy mixture. Add in the wet mixture and stir until a dough forms. Gently fold in the strawberries.
- Pat the dough into a disk shape slice the disk into 8 even triangles. Space the triangles evenly apart on the lined baking sheet.
- Bake for 17-19 minutes, or until edges are golden and the centers are slightly firm (they will firm up more as they cool).
- Sprinkle the top of the scones with maple sugar and enjoy!
Lots of love, Worth