Strawberry Coconut Scones

4.24 from 13 votes

These Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: strawberry coconut scone

Servings: people

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.

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.