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–+ servings
drizzling icing over strawberry scones

Gluten Free Strawberry Scones

Sandi Gaertner
Easy gluten free fresh strawberry scones.
4.64 from 25 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 12 scones
Calories 188 kcal

Equipment

  • Mixing bowls

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your scones grainy.
  4. To make this recipe nut-free, omit the almond flour and substitute an additional 1/4 cup gluten free flour blend.
  5. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. 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.
  7. These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 188kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 101mgPotassium: 63mgFiber: 2gSugar: 19gVitamin A: 41IUVitamin C: 7mgCalcium: 56mgIron: 1mg
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Nutrition Disclaimer

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.