This dairy-free and gluten free strawberry scone recipe is loaded with fresh strawberries. This simple scone recipe is easy to make and is a delicious addition to your breakfast or brunch!
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Spring is prime strawberry season here in the Bay Area and big, local strawberries are EVERYWHERE! There is even a man on the corner of our street selling big crates of strawberries. (I wish the ones he sold were organic, but unfortunately, they are not.)
Once we get strawberries, the pressure is on to use these strawberries up as fast as we can because these only stay fresh for a couple of days.
I tend to freeze the extras because they are also very good in our morning smoothies. (To freeze strawberries is simple, I wash the berries and then set them out on a towel to dry. When they have dried off, I take off the green top and toss them into a large freezer bag.)
These easy gluten free and dairy-free homemade strawberry scones are a delicious treat for breakfast or a snack. We make a lot of scones in our house :-). You can enjoy sweet scones like these Gluten Free Coconut, Date, and Pecan Scones, or savory like these Gluten Free Fontina Cheese Herb Scones.
You can also check out these amazing sweet and savory scone recipes.
Why this recipe is great:
Because of our morning rush, the kids often run out the door with only a few bites of breakfast. I am always trying to create a healthy "grab and go" breakfast for my kids so I know they start their day outright.
A scone is a delicious little quick bread that originated in England. Scones were enjoyed at afternoon tea. Our family loves to eat scones for breakfast.
Scones can come in sweet or savory. You can mix up any combination and just toss them into the batter. What are your favorite things to put in scones?
Ingredients notes:
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your scones grainy.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Coconut oil - You can also use butter or vegan butter.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: Whisk together the wet ingredients until well blended.
Step 3: Pour the wet ingredients into the dark ingredients and mix well.
Step 4: Add the scone batter to a scone baking pan. If you don't have a scone baking pan, you can make your scones easily by following the directions in my gluten free pecan scones recipe that is linked above.
(Note the scone dough in the pan above are my maple bacon scones. I didn't have a picture of the strawberry scone dough and wanted to show you how the dough looked in the scone pan.)
Step 5: Bake at 350º F for 20-25 minutes until done.
Tips and Recipe FAQ:
I recommend the toothpick test to test to see if your scones are done. Insert a toothpick into a scone. If the toothpick comes back dry, the scones are finished baking. If there is batter or crumbs on the toothpick, your scones need to bake a bit longer.
The secret to fluffy scones like this is to use fresh baking powder. You also need to be very careful not to overmix your scone batter.
To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup of your gluten free flour blend.
These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More delicious gluten free scone recipes to try:
- Gluten Free Maple Bacon Scones
- Savory Gluten Free Cornmeal Scones
- Gluten Free Eggnog Chocolate Chip Scones
- The Best Gluten Free Blueberry Scones
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📖 Recipe
Gluten Free Strawberry Scones
Equipment
Ingredients
- ½ cup almond flour * see note
- 1 cup gluten free flour blend * see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- ⅛ teaspoon salt
- ¼ cup coconut oil melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup almond milk * see note
- 1 cup sliced strawberries
Glaze Icing:
- 1 cup powdered sugar
- 2 tablespoons water (you may need to add more powdered sugar if you want a thicker glaze
Instructions
- Preheat the oven to 350 degrees F.
- Use coconut oil to spray a baking dish. I used a scone pan, but you can use a round cake pan as a substitute to make these scones.
- In a large bowl, add dry ingredients and whisk to blend.
- In a medium bowl, blend all wet ingredients.
- Pour wet ingredients into dry ingredients and blend until mixed.
- Add strawberries and blend.
- Spray a scone pan with coconut oil and fill each section with batter.
- Bake for 20-25 minutes, or until the scones are golden brown.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your scones grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup gluten free flour blend.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To test for doneness, insert a toothpick into the center of the scone. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the scones needs to bake longer.
- These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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Marti
My batter is a lot runnier than yours in the video. I’m going to bake anyway, but just wondered. I followed the recipe to the letter.
Sandi Gaertner
Hi Marti, I hope they turned out well. The batter can vary depending on what gluten free flour blend you used. I am happy to help troubleshoot if it didn't come out as you hoped.
Marti
They were great! I just baked them longer...problem solved!
Sandi Gaertner
Hi Marti, I am so glad you liked this recipe, and found that baking them a little longer helped. What type of pan did you bake these in?
Marie
I made these two weeks ago when looking for recipe I could prep part of before hand then throw the rest together and bake later. I have to say, the texture, taste and density of this recipe is a WOW!
The only thing I did differently was to use a new baking blend of Stevia and sugar. It was perfect!
This recipe is now in our list of favorites!!
Thanks!
Sandi Gaertner
I am so glad you liked these Marie, thank you so much for stopping by to let me know 🙂
Marti Inman
Idont have these out of the.oven yet, but I have a vouple questions
My eggs were cold and made the coconut oil get solid and lumpy as soon as tjey mixed. I had to use a electric.mixer to beat ul initial mix. Should habe the eggs been rm temp like some recipies call for? I think it will be ok anyway, but for next time..
Tjen I use Red Mill flour mix and you did not say to add xanthum gum into your recipie. I read on the bag iur flour after I had it in the oven that it wa s best to adf the gum. Maybe you should tell people to ck their mix first. I keep the xanthum gum packets (@ WALMARTS GLUTEN FREE section of groceries). Lots of my recipies call for it. So now.I will know to always check my mixed flour. My. Oven is not as hot as it should be so the cooking time has gone anotjet 15.minutes. I am takung them out. Not a real dsrk golden brown. Do you ever use the tp othpuck test?. You did not ssy to cool.on rac and how long nefore removing from pan.Iam expermenting ad I go. I assume the can be vut up. Do I need to refrigerate left overs? Can tjey be frozen in freezer zip bag? I got stupid and made 2 pans as I had a large amount of berries. I also on 2nd pan used a sacnt bit less flour mix so I could add some sliced almonds on top. I like a crunch. We will see how that goes too. Thanks for sharing all your wonderful fevipies. I have been on the diet 3 years due to.medical need. I always just bought pre made trests but tjey are so costly and full of bad stuff. I started baking aonth ago
Never been a great baker but I will learn now! I 3 cookbooks for the gluten free but have found Pinterest to be so much better. As it goes I jave had to get about 6 different flours and more additives too
It is costly to bake this way but in the end I think ceaper than pre-made. Well the 2nd pan just came out of the oven. I can' wait. For the last.year I habe pretty much not bought the baked goods. Oh yes do you know if baking a regular pan of my husbands goodies and.mine can be baked in the oven at the same time. I think that would be considered contaminating mine, but I.wanted your ideas on that too
Well I have gone on long enough. I may drop you a veru short note after I enjoy my treat. Thanks again, Marti
Sorry for spleeing errors ai could not get backnto top of my email to spell ck
Sandi Gaertner
Hi Marti, I am so glad you are trying this recipe. Bob's Red Mill does make a few different gluten free mixes. I believe the red bag one has bean flour and is probably better for savory dishes. I use his 1 to 1 gluten free blend in this recipe and it does have xanthan gum already added. It is fine if the coconut milk lumps a tiny bit. I use cold eggs too :-). I do use the toothpick test for cakes and thicker baked items, I guess it depends on the size of your pan and how thick your scones are. I definitely agree that it is healthier to bake your own gluten free items. There are far fewer chemicals and additives, which is better for you. I wish you all the best, feel free to drop me a note if you have questions :-), Sandi
Linda Sasur
Can you substitute all-purpose flour for the flours? Do you need the almond flour to impart almond flavor? If so, could almond extract be added:
Sandi Gaertner
Hi Linda, Do you mean a gluten all-purpose flour? I am not sure if that is your question...if you just mean can you add more flour instead of almond flour, you can. You would need to use less flour than almond flour because almond flour doesn't absorb liquids the same.