Easy Almond Flour Strawberry Scones made grain-free and dairy-free with a keto option. This easy one-bowl scone recipe requires zero baking experience!

Baking sheet of almond flour strawberry scones with fresh strawberries and a napkin to the side.

After making my Blueberry Almond Flour Scones, I just knew I needed to revisit the topic using different kinds of berries. So I’m here with a grain-free strawberry scones recipe made with almond flour! 

These fluffy scones have the loveliest crisp on the outside with a moist, soft inside, the perfect level of sweetness, and fresh strawberries studded throughout.

Perfect for serving at brunch or enjoying as an afternoon snack with a mug of tea!

The best part about this recipe is it takes hardly any time to prepare, there is no dough chilling necessary, and it doesn’t require any fancy equipment like a pastry blender or pastry cutter.

Just one bowl, a handful of ingredients, and little to no baking experience is needed!

That’s right! No cutting cold butter into flour and hoping you get the temperature of the scone dough just right.

​So if this is your first time baking scones, you’re in the right place because this simple recipe results in guaranteed success.

Baking sheet of almond flour strawberry scones fresh out of the oven.

Let’s discuss the simple ingredients for this grain-free scone recipe.

Ingredients for Almond Flour Strawberry Scones:

Almond Flour: Instead of all-purpose flour, we’re using almond flour to prepare this gluten-free scone recipe.

I recommend using a finely-ground almond flour, such as Bob’s Red Mill Super Fine Almond Flour. For the best results, use a fine ground instead of almond meal, which is a coarser grind.

Eggs: A couple large eggs helps the dough stay held nicely together and gives them some rise.

Bring the eggs out of the refrigerator 10 minutes before preparing the recipe to bring them closer to room temperature.

Because grain-free recipes tend to fall apart easily without eggs, I don’t recommend using flax eggs as a replacement unless you own a scone pan, which will keep the dough held together.

Avocado Oil: Adding moisture and richness to the scones, we need a fat source. I like using avocado oil because it has a neutral flavor and is a good source of omega 3 fatty acids.

Heavy cream, melted butter or coconut oil will work too.

Pure Maple Syrup: Used to sweeten the scones instead of cane sugar. I like using pure maple syrup because it provides a nice subtle maple flavor and keeps the scones refined sugar-free. 

Vanilla Extract and Almond Extract: A splash of vanilla and almond extract bring warm flavor to the scones.

If you don’t enjoy the flavor of almond extract, you can skip it but I think using it produces the best results because I love the flavor it adds.

Baking Powder and Baking Soda: The leavening agents here. Baking powder and baking soda help the scones bake evenly and give them a nice outer crisp around the edges.

Sea Salt: A dash of salt levels up all of the flavors in the scones.

Fresh Strawberries: The true star here. Fresh strawberries get chopped up into small pieces and get mixed into the scone dough.

This creates little pockets of berry bliss. For the best results, stick with fresh strawberries, as frozen strawberries hold more moisture than fresh.

There are many ways you can customize this easy scone recipe! Here are some options.

Recipe Adaptations:

  • If you prefer baking with gluten-free all-purpose flour, make my Vegan Strawberry Scones
  • Add ½ cup of chocolate chips if you enjoy berries and chocolate together.
  • If you don’t need the scones to be dairy-free, use melted butter instead of avocado oil.
  • Because almond flour works differently than many other kinds of flour, I don’t recommend replacing it with anything else. Cassava flour sometimes works as a 1:1 replacement if you’re willing to experiment. Otherwise, it’s best to stick with almond flour. Coconut flour won’t work as a replacement without making several other changes to the recipe.
  • If you prefer baking with coconut sugar instead of pure maple syrup, use 1/2 cup of coconut sugar and add an extra 1/2 cup of avocado oil or coconut milk.
  • For a keto recipe, replace the pure maple syrup with 1/2 cup sugar-free granulated sweetener and add an extra 1/2 cup of avocado oil or coconut milk. This is a great option if you follow a keto diet or a low carb diet.
  • Stir 1 tablespoon of lemon zest into the scone dough mixture to add some lemon flavor. 
  • If you have tapioca starch (or tapioca flour) on hand, use 4.5 cups of almond flour and 1/2 cup of tapioca flour. This will make the texture of the scones even better.
  • Add 1/2 cup of dried fruit such as raisins, dried blueberries or freeze dried strawberries.
Almond flour scones on a baking sheet drizzled with glaze.

Looking for a recipe for low-carb scones? Follow the instructions below.

Keto Strawberry Scones:

To make low-carb strawberry scones, make the following changes to the recipe. Add 1/2 cup of additional oil, melted butter, or unsweetened almond milk to the wet mixture.

Omit the pure maple syrup, and add 1/2 cup of your favorite sugar-free granulated sugar (such as monk fruit sweetener) to the dry mixture.

Aside from making these changes to the scone dough, follow all the instructions as normal.

Now that we’re familiar with the wholesome ingredients for almond flour strawberry scones, let’s make them!

How to Make Almond Flour Strawberry Scones:

Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Chop the strawberries into small pieces. They should be smaller pieces than you would think – about the size of blueberries.

Transfer the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract to a large mixing bowl and mix well until the wet ingredients are combined.

Add the dry ingredients (almond flour, baking powder, baking soda, and sea salt) to the large bowl and mix until a thick sticky dough forms.

Stir in the chopped strawberries until they are well distributed throughout the scone dough.

There’s no need to mix the flour mixture in a separate bowl before mixing it into the wet ingredients, although you are welcome to if you’d like.

Drop mounds of scone dough onto the prepared baking sheet, making any shape you like. You can stick with drop scones that are freeform shape, make circles or triangles.

Note that the scone mixture is very sticky so it will stick to your hands – this is normal. The strawberries will want to poke out of the dough – simply poke them back in.

Nevertheless, if you’re able to form the mixture into a ball of dough, an easy way of getting equal sized scones is by forming a disc shape out of the dough and using a knife to cut 8 equal sized triangles.

The scones spread while baking so give sure to give each lump of dough plenty of room to grow.

Bake scones on the center rack of the preheated oven for 20 to 25 minutes or until golden brown around the edges and the scones feel firm when gently poked.

Remove the strawberry scones from the oven and allow them to cool for 10 minutes before moving them off of the cookie sheet. If you’d like, transfer the finished scones to a wire rack to finish cooling.

Serve and Enjoy!

Optional Glaze:

If you’d like, you can make an optional powder sugar glaze by mixing 1 cup of powdered sugar with two tablespoons of water or lemon juice. Mix well then drizzle the glaze over the scones.

​For those of you using sugar-free sweetener to make a keto scones recipe, you can still prepare the glaze using sugar-free confectioners sweetener.

How to Store Scones:

Store scones in an airtight container in the refrigerator for up to 1 week. You can also freeze scones in a large zip lock bag for up to 3 months. To reheat scones, place one on a plate and microwave it for 15 to 30 seconds, or until warm.

Baking sheet with almond flour scones, drizzled with glaze.

The next time you’re craving delicious scones, whip up this super easy scone recipe. 

If you’re a scone lover, also try out these tasty gems!

More Scone Recipes:

A beautiful celebration of strawberry season right here!

Baking sheet of almond flour strawberry scones with fresh strawberries and a napkin to the side.

Almond Flour Strawberry Scones

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These grain-free strawberry scones are soft on the inside, crispy on the outside, and are studded with fresh berries for a lovely treat. Serve them for brunch or enjoy as an afternoon snack!
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 Scones

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  • Chop the strawberries into small pieces. They should be smaller pieces than you would think – about the size of blueberries.
  • Transfer the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract to a large mixing bowl and mix well until the wet ingredients are combined.
  • Add the dry ingredients (almond flour, baking powder, baking soda, and sea salt) to the large bowl and mix until a thick sticky dough forms. Stir in the chopped strawberries until they are well distributed throughout the scone dough. There's no need to mix the flour mixture in a separate bowl before mixing it into the wet ingredients, although you are welcome to if you'd like. The dough should be very sticky but not overly wet. If it appears as though it is too sticky to hold together, add 1/2 cup to 1 cup of additional almond flour.
  • Drop mounds of scone dough onto the prepared baking sheet, making any shape you like. You can stick with drop scones that are freeform in shape, or make circles or triangles (I make triangles). Note that the scone mixture is very sticky so it will stick to your hands – this is normal. The strawberries will want to poke out of the dough – simply poke them back in. Nevertheless, if you're able to form the mixture into a ball of dough, an easy way of getting equal sized scones is by forming a disc shape out of the dough and using a knife to cut 8 equal sized triangles.
  • The scones spread while baking so give sure to give each lump of dough plenty of room to grow.
  • Bake scones on the center rack of the preheated oven for 20 to 25 minutes or until golden brown around the edges and the scones feel firm when gently poked.
  • Remove the strawberry scones from the oven and allow them to cool for 10 minutes before moving them off of the cookie sheet. If you’d like, transfer the finished scones to a wire rack to finish cooling.
  • Serve and Enjoy!

Notes

*For a vegan option, use 2 flax eggs instead of regular eggs. Mix 2 tablespoons of ground flax seed in a bowl with 6 tablespoons of water and allow it to sit for 10 minutes, stirring occasionally, until it reaches the consistency of beaten eggs.
**You can also use melted butter if you aren’t dairy-free. If you go this route, use 6 to 7 tablespoons.

Nutrition

Serving: 1Scone (of 12) · Calories: 387kcal · Carbohydrates: 31g · Protein: 14g · Fat: 24g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Cholesterol: 31mg · Sodium: 218mg · Fiber: 4g · Sugar: 17g
Author: Julia Mueller
Course: Breakfast
Cuisine: American
Keyword: almond flour scones, dairy free scones, gluten free scone recipe, strawberry almond flour scones
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. Hi there! That’s correct – 17 grams of sugar per scone. A small amount of that sugar comes from the strawberries, and the rest comes from pure maple syrup. If you are concerned about sugar intake, you can follow the instructions for the low-carb/keto version in this post. Let me know if you have any other questions!

      1. I’m happy you were able to troubleshoot on your own! I’m thrilled to hear you enjoyed the scones! xo

    1. Hi there! You can replace the avocado oil with canola oil. I prefer avocado oil due to its high omega-3 fatty acid content, but many oils and butter would work here.