This dairy free, gluten free strawberry scone recipe is loaded with fresh strawberries. This simple scone recipe is easy to make.
I included a recipe tutorial video for you so you can follow along to make your own strawberry scones.
More Yummy Gluten Free Scones
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!
Check out this video and see how easy this scone recipe is to make from scratch in your own kitchen!
Fresh Strawberries
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.)
I don’t know about your mornings, but ours are crazy hectic.
We have kids running around, trying to get ready for school as quickly as they can because they slept in longer than they should have. Every morning is the same. I wake them up for school at 7:00 am, only to see them lay in bed for another 20 minutes. I open their blinds so the sunlight hits their sleepy faces at just the right angle, pull their covers off, and talk loudly. Nothing seems to work.
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 healthy “grab and go” breakfast for my kids so I know they start their day out right.
Gluten Free Scones
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?
To make gluten free scones, you should have all of the ingredients in your pantry. Gluten free flour, baking powder and soda, butter or coconut oil, fillings…you can make your scones plain, or add fruit, nuts, or anything you like.
Steps to make these gluten free strawberry scones:
Add your dry ingredients to a bowl and whisk to blend.
Use a pastry blender to cut in the cold butter chunks.
Whisk together the wet ingredients until well blended.
Pour the wet ingredients into the dark ingredients and mix well.
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 this gluten free pecan scones recipe.
Bake at 350F degrees for 20-25 minutes until done.
More delicious gluten free scone recipes to try:
- Gluten Free Maple Bacon Scones
- Gluten Free Fontina Cheese Herb Scones
- Gluten Free Eggnog Chocolate Chip Scones
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Tools You Need To Make This Recipe:
- A mini scone pan. This pan makes your scones all the same size.
- My very favorite gluten free flour blend.
- Almond flour that is super finely ground.
Gluten Free Strawberry Scones
Easy gluten free fresh strawberry scones.
Ingredients
- 1/2 cup almond flour
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup almond milk
- 1 cup sliced strawberries
- 1 cup powdered sugar, for glaze
- 2 tablespoons water, (you may need to add more powdered sugar if you want a thicker glaze
Instructions
- Preheat the oven to 350 degrees.
- 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.Ā
- 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.
Nutrition Information:
Yield: 12 Serving Size: gAmount Per Serving:Calories: 155 Saturated Fat: 4g Cholesterol: 27mg Sodium: 85mg Carbohydrates: 20g Fiber: 1g Sugar: 11g Protein: 3g
More Gluten Free Scone Recipes to Try!
-
- Gluten Free Buckwheat Cheddar Scones
-
- GF Sweet Potato Scones
-
- GF Eggnog Chocolate Chip Scones
-
- Gluten Free Cheese Scones
-
- GF Chesnut, Bacon and Apple Scones
-
- GF Delicata Squash Scones
Marti
My batter is a lot runnier than yours in the video. Iām 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 š
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.
Linda
I’m confused what you use the round cake pan for?
Sandi Gaertner
Hi Linda, you are right, that was a bit confusing. I amended it to say if you don’t have a scone pan, you can make it in a round pan. Thank you so much for taking the time to write.
Llisa
Any substitutions for the almond flour? I have a nut allergy but would love to make these!
Sandi Gaertner
Hi Lisa, you can definitely skip the almond flour. You will want to add a little more gluten free flour, not too much though.
luke
you can also use teff flour mixed with tpioca i do 2 1\2 teff 1\2 tapiaca
Sandi Gaertner
This is wonderful news Luke. Thank you for coming back to let us know!!
Vicki
Did I miss the glaze instructions somewhere? These look delicious!
Sandi Gaertner
Hi Vicki, I added this glaze into the recipe. You can add more powdered sugar to make the glaze as thick as you want.
Amber Harrop
Thank you so much for allowing me to use these in my Mother’s day Afternoon tea round up Sandi and I have also included you as one of my top 5 gluten Free blogger in my Gluten -free Guide š
Sandi Gaertner
You are so nice to include me. I couldn’t find the article as you have a lead page and no search bar that I can find. I had hoped to share it, but I have no idea how to find it.
Jackie @ theseasidebaker
I love that these are gf and df. My brother’s girlfriend is both so these are perfect for her! Thank you!
Sandi Gaertner
I am so glad to have a recipe for your brother’s girlfriend. Have a great day.
Catherine
Dear Sandi, these look delightful! A perfect treat for Spring brunches!
Sandi Gaertner
Thank you Catherine
Elaine @ Dishes Delish
These look so delicious! I love scones and could eat them every day! Thankfully my house in the morning isn’t as hectic as yours! š
Sandi Gaertner
Thank you so much Elaine š
Lane & Holly @ With Two Spoons
These look amazing! And that drizzle…yum!
Sandi Gaertner
Thank you so much Holly š
Prasanna Hede
I am trying almond milk but need to start with almond flour now. Pics are drool worthy!
Sandi Gaertner
Thank you so much Prasanna š
Kim @ 2justByou
Saw these babies on Instagram and was waiting (not so patiently) for them to make an appearance here on the blog! Consider them pinned!
Sandi Gaertner
I hope you like them Kim. You can use that Trader Joe’s flour blend you picked up to make these š