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!
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?
- 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
Gluten Free Strawberry Scones
- 1 cup powdered sugar
- 2 tablespoons water (you may need to add more powdered sugar if you want a thicker glaze
- 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.
- 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.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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