These Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.
I have to confess something: This is the first time that I made scones in my life! Yep! Shame on me! That’s ridiculous, right? How come a food blogger has never made scones in her life?!! Well, I have a good explanation for that. I wasn’t born in North America.
In Brazil, we don’t really have this delicious dessert to enjoy. I know I’ve been living in Canada for years now and for this reason, I should have made scones before especially because they are awesome. But I finally decided to make a scone recipe that is amazing and perfect for this time of the year. 😘👏
I’m talking about these strawberry coconut scones that I found on one of my favorite food blogs Eat Good 4 Life. Miryam created this recipe with almond flour, which made me very interested to try because I love to bake with almond flour. But instead of using unrefined sugar, I used a natural sweetener called Swerve.
The strawberries add such a nice sweetness to this recipe as well. I’m absolutely in love with strawberries and try to cook with them all the time like my No Bake Chocolate Strawberry Bars, Strawberry Chia Pudding, and these 10 Strawberry Summer Treats.
Because this strawberry coconut scone recipe is gluten-free, and made with almond flour, the texture is not the same as the traditional scone recipes. However, I’m sure you’ll be very pleased with the flavor, especially with the fresh, sweet, and tart strawberries.
The shredded coconut also adds another layer of flavor that you can’t imagine. These strawberry coconut scones are perfect, soft, crumbly, and made with good ingredients. For sure, it is the perfect scones to make during strawberry season.
Want another scone recipe? Try my Cranberry Orange Scones and Bacon and Cheese Scones.
Strawberry Coconut Scones
Ingredients
- 1 large egg
- ¼ cup coconut oil melted
- ¼ cup natural sweetener Swerve or xylitol
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- 2 tbsp cornstarch
- ¼ cup unsweetened shredded coconut
- 1 tsp baking powder
- 1 ½ cup fresh strawberries chopped
Instructions
- Preheat the oven to 350F.
- Line with parchment paper a 9 inch round baking pan, leaving an overhang on the sides to lift the cake/scone out when it’s done. Set aside.
- In a mixer bowl, add the egg, coconut oil, sweetener, and vanilla extract. Beat on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula if necessary.
- With the mixer on low speed, add the almond flour, cornstarch, shredded coconut, and baking powder until just incorporated.
- Add the strawberries and with your hands incorporate them into the batter.
- Remove the batter from the mixer bowl to the prepared baking pan. Spread the batter evenly. If you prefer, you can sprinkle some coarse sugar or granulated sweetener over the top.
- Bake for 35-40 minutes.
- Let it cool for about 15 minutes before removing from the pan.
- Lift the scones up from the pan and cut into 8 pieces.
Notes
- Do not try to move the scones until they've cooled, as you risk them falling apart when hot.
- You can save some strawberries to press on top of the batter, so they look prettier once baked.
- Don't have a 9-inch round baking pan? Use a cast iron skillet.
- To store: Freshly baked scones will last for about 1 to 2 days when plastic wrapped or placed in an airtight container at room temperature.
- To reheat: You can reheat scones in the oven or microwave.
- To freeze: You can freeze the scones before or after baking. Bake them directly from frozen when ready to eat if they're unbaked. If baked, bring to room temperature before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
I’d say you NAILED it on your first go with scones! These are so gorgeous! I’m craving one of these for breakfast like crazy right now!
Oh, thanks my friend! Wish I could serve that for breakfast for you 😉
Ohhhh goodness! These look amazing! I am going have to try them soon!! I have all the ingredients too! BTW I just found your blog on Pinterest and I LOVE it!
Thank you so much. I am happy to hear you love this recipe and my blog 😉
Hi Olivia,
Thanks for sharing this recipe. How many carbs per serving?
I have shared several of your recipes with people doing the Fast Metabolism Diet (especially my fave chopped turkey and sweet potato, which I usually add spinach to and top with tahini instead of cheese) and this seems like another good one to share. Do you know if using arrowroot instead of cornstarch would work? FMD doesn’t use any corn or wheat products.
Crying tears of deliciousness. I am such a scone lady, and these look absolutely perfect. As always, so happy I stopped by!
Wow thanks a lot for stopping by! You’re so sweet 😉
Love scones can’t wait to make them. Thanks for putting the nutrients in being I’m diabetic.
Great. You’re very welcome!
I just made these and they were amazing! I loved everything about them. They may not be a traditional scone, but since I’ve been living a low carb life, scones are one of the things I’ve missed the most.
Thank you so much for sharing this recipe. It will definitely become a staple in my kitchen.
So happy to hear that 😉
Sorry, but that is NOT a scone.
It’s mine recreation from a low-cab scone.
Can I use coconut flour instead of almond flour?
I don’t think so, because the dough will be very dry. Sorry.
Just made these tonight and I could eat it ALL!! I had a few changes bc of what I had on hand: I used frozen strawberries that I thawed and drained from their juices, one cup blanched almond flour and 1/2 cup unblanchedd almond meal, a little less that 1/4 cup erythritol a sweetener, and added 4 tsp of coconut flour (bc the frozen strawberries made for a very wet batter…next time I’ll add 5 tsp). This smelled wonderful while baking and tasted even better! Thank you!
You’re very welcome 😉 So glad you liked this recipe 😉
These look wonderful! Do you think I could sub a little tapioca flour or xantham gum for the cornstarch to reduce carb count or no? Just thinking out loud.
Yes you can 😉
Hello,
Would you happen to know how much xanthan gum I should use in place of the 2 T of cornstarch?
Thank You
Sorry I don’t know for sure because I’ve never made this recipe with xanthan gum, but I would start with only 1 T and see.
Could I use olive oil, in the place of coconut oil?
Yes, but you have to use a extra light tasting Olive oil. Here is the link if you want to check it out.
Omg…. delish …. absolutely yummy. Took it out of the oven to soon (I was getting impatient) had to put it back in for a further 15 mins but it was very forgiving. Served with whipped cream. Definitely my new “go to” keto dessert.
Love you served it with whipped cream 😉
I just baked this, however, mine didn’t look quite like yours, and I can’t figure out how to post my photo. When you say to mix the strawberries in with your hands, should I have tried to smoosh it together? I used a spatula, and it looked more like a crisp when I got it in the pan. It appears to taste ok, but just wondering what I might’ve done wrong. Thank you!
Hi, Julie. To post your photo you have to post on your Instagram account and hashtag #primaverakitchen and tag @primaverakitchen. This way I’ll be able to take a look at your photo.
No, you don’t need to smooth it together and you can use a spatula for that. Please, let me know how it turned out for you and if you did something different from the recipe instructions. Thanks for your question.
HI CAN I USE OATMEAL FLOUR IN PLACE OF ALMOND FLOUR ? ALLERGIC TO ALMONDS
Sorry, I cannot say yes because I’ve never made this recipe with oatmeal. If you try it, please let me know how it turned out.