Strawberry Scones
These strawberry scones are perfect for a spring/summer morning with a cup of tea. These beauties get their pink color naturally from strawberry and beetroot powders which also adds a delicious flavor! They are made without any gluten, eggs, dairy, or grains, and have a healthier icing that is made without any refined sugars as well. Definitely make these the next time you have a lot of strawberries laying around.
What you will need for this recipe
Tapioca, Almond, and Coconut Flour – Combining these 3 flours together really helps with the texture of the scones vs using them individually.
Monk Fruit – I use this sweetener because it is white and wont affect the color too much. Monk fruit is a great alternative for a low sugar diet. You can use organic cane sugar if that’s all you have on hand because monk fruit can be a little more expensive I know.
Coconut Oil or Palm Shortening – I use these oils in this recipe because they are clear and wont affect the color.
Freeze Dried Strawberries – This is what makes them look so pretty and pink!
Beetroot Powder – This superfood is high in antioxidants and supports healthy blood flow and vascular function.
Baking powder – To make them rise a little when baking.
Fresh Strawberries – Adds a nice texture when fresh fruit is baked in I think! The sugars in the strawberries caramelize a little when baked.
How to make the strawberry scones
First, add the freeze dried strawberries to a food processor and process until a powder forms. Then in a bowl, mix together your flours, baking powder, monk fruit, beet powder, and strawberry powder. Incorporate your coconut oil or butter into your dry ingredients using a food processor or a pastry cutter tool.
Once you get a dough consistency, carefully fold in your chopped strawberries and shape the dough into a flat round shape about 1 and 1/2 inches tall. Cut the dough into 8 triangles and then place in the fridge for about 15-20 minutes to chill before baking
Bake the scones for about 15 minutes or until the edges get slightly brown. Let the scones cool down completely before icing. Make you icing by adding the coconut butter, full fat coconut milk, and powdered monk fruit in a small sauce pan over low heat. Whisk frequently until everything is well incorporated and there are no lumps. Drizzle the icing over top of the scones and add some freeze dried strawberry pieces. Store in an air tight container and enjoy!
How to store
You can store them in the fridge for a week or freeze them for up to 2 months.
Other recipes you will enjoy
Strawberry Cashew Butter Chocolate Hearts
Chocolate Strawberry Cereal Bars
Strawberry Rose Iced Matcha Latte
Strawberry Scones
Ingredients
Scones
- 2/3 cup tapioca flour
- 2/3 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated or powdered monk fruit
- 6 tbsp coconut oil or vegan butter
- 1 cup freeze dried strawberries
- 2 tsp beetroot powder
- 1 tsp baking powder
- 1/2 cup strawberries( chopped into small pieces)
Drizzle
- 2 tbsp melted coconut butter
- 3 tbsp full fat coconut milk
- 3 tbsp powdered monk fruit
Topping
- Freeze dried strawberries
Instructions
- Preheat your oven to 350 degrees.
- Add the freeze dried strawberries to a food processor and process until a powder forms.
- In a bowl, mix together your flours, baking powder, monk fruit, beet powder, and strawberry powder.
- Incorporate your coconut oil or butter into your dry ingredients using a food processor or a pastry cutter tool.
- Once you get a dough consistency, carefully fold in your chopped strawberries.
- Shape the dough into a flat round shape about 1 and 1/2 inches tall. Cut the dough into 8 triangles and then place in the fridge for about 15-20 minutes to chill before baking
- Bake the scones for about 15 minutes or until the edges get slightly brown. Let the scones cool down completely before icing.
- Make you icing by adding the coconut butter, full fat coconut milk, and powdered monk fruit in a small sauce pan over low heat. Whisk frequently until everything is well incorporated and there are no lumps.
- Drizzle the icing over top of the scones and add some freeze dried strawberry pieces. Store in an air tight container and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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