Vegan, gluten-free and grain-free, these strawberry lemon scones are a fresh, bright and delicious spring-time treat to enjoy with a cup of tea or coffee.
Scones seem like a weird thing to crave but for some reason I found myself stuck with a craving for them recently that wouldn’t go away.
And if there’s any good time to bake scones, being stuck inside your house for weeks on end without any idea when that might change is that time!
I’ve made these grain-free wild blueberry orange scones before so I knew making them vegan and gluten-free would work but I wanted to switch out the fruit for sweet strawberries and lemon instead of blueberries and orange.
With spring here (although NY isn’t really cooperating with the temps) and sweet Florida strawberries showing up in the grocery store, it just seemed like a better seasonal choice. I tend to use orange as my citrus of choice in the winter and lemon in the spring.
Another spring strawberry recipe I love: Strawberry Oatmeal
To be honest, I didn’t plan on blogging these. It was a last minute decision when they came out of the oven and I tasted a piece. The pictures are from my iPhone and the styling pretty basic but the scones were worth the documentation.
They just had to be shared!
MAKING GLUTEN-FREE VEGAN STRAWBERRY LEMON SCONES
Gluten-free or not, the same basic principles apply: mix together dry ingredients, cut in the fat, add wet ingredients and shape into scones.
The recipe for these strawberry lemon scones is no different.
For the dry ingredients we have: almond flour, tapioca flour, coconut sugar, baking powder, salt, cinnamon, nutmeg and ginger. Combine these in a large bowl and whisk together.
I chose to use coconut oil (in its solid state, not melted) as the fat instead of butter to keep these vegan. I cut it into the dry mixture using a fork. A pastry cutter works too if you have one. Do this until the mixture is crumbly and the coconut oil worked well throughout.
The wet ingredients include: a flax egg, almond milk, the zest and juice of a lemon and vanilla extract. These are mixed together in a separate smaller bowl and then added to the dry ingredients.
Stir the ingredients together until just combined then added diced strawberries to the batter and fold in.
Press the dough out onto a parchment lined baking sheet sprinkled with extra tapioca flour and form into a circle. The dough should be about 1″ thick and flat on top.
Refrigerate for at least 1 hour at this point. You can refrigerate for longer if desired but after a couple of hours, I would cover the scone dough with plastic wrap so it doesn’t dry out.
When ready to bake, preheat the oven to 375°F and slice the circle into 6 even triangle/scone shapes. Spread the scones out on the baking sheet so they have plenty of room between them while baking.
Bake until golden brown on the edges, about 22-25 minutes.
TENDER & FLAKY GRAIN-FREE SCONES!
The result is a bright and flavorful scone with a flaky, tender crumb. The sweetness from the strawberries is perfectly paired with the zesty lemon. The underlying vanilla and subtle coconut flavors make each bite taste like a true treat.
They’re lovely for breakfast and just as great as an afternoon snack. I highly recommend enjoying one with a cup of coffee or tea.
While they don’t need it at all, a drizzle of melted coconut butter or a slather of (vegan) butter really takes these over the top!
I also enjoyed some of the leftover strawberry lemon scones crumbled up in a yogurt bowl and as a smoothie bowl topping for breakfasts and snacks throughout the week.
Tapioca flour can be exchanged for arrowroot if desired.
If you’re not concerned with keeping these vegan, cold butter will work instead of coconut oil.
I have not tried these with other flours.
If you’d like to switch up the fruit, blueberries, raspberries, blackberries or even cherries would work. I would keep the lemon (zest & juice) in the recipe with whichever fruit you choose as it helps provide balance and depth to the sweetness. Pairing the strawberries with rhubarb is a great seasonal option too.
These lemon blueberry almond flour scones are a delicious alternative!
Frozen thawed fruit will work just as well as fresh. Just drain off any excess liquid from the thawing process if using frozen.
STORING THE SCONES
Let the scones cool completely before storing in an air-tight container or resealable bag. These will keep on the counter for about 2 days. Any longer than that, place in the refrigerator for up to 5 days.
I have not tried freezing the scones and probably wouldn’t recommend it. These are best eaten fresh or shortly thereafter.
Re-heating in a toaster oven is highly recommended if enjoying these after the day they’re baked. It will re-crisp the scones nicely and they’re really best enjoyed warm!
Love these scones? Try these recipes too:
Strawberry Lemon Scones
- 1 1/4 cup almond flour
- 1/3 cup + 1 tablespoon tapioca flour
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup coconut oil solid, not melted
- 2 tablespoons almond milk or any non-dairy milk
- zest & juice of 1 lemon
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground flaxseed + 2 tablespoons warm water
- 1/2 cup diced strawberries
- Make the flax egg by combining the flaxseed and warm water in a small bowl. Set aside.
- Add the almond flour, tapioca flour, coconut sugar, baking powder, salt, cinnamon, nutmeg and ginger to a large bowl. Whisk to combine.
- Place the coconut oil in the bowl and cut into the mixture using a fork or pastry cutter until the coconut oil is dispersed throughout. The flour mixture should be the texture of coarse meal.
- Combine the milk, lemon zest, lemon juice, vanilla and flax egg in a separate medium bowl. Add to the flour mixture and stir until just combined.
- Gently fold in the diced strawberries.
- Line a baking sheet with parchment paper and dust with tapioca flour. Form the dough mixture into a circle about 1" thick on the parchment paper. Refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- Remove the dough from the refrigerator and cut the circle into 6 even triangles. Carefully spread each scone out on the baking sheet so there’s plenty of room between each while baking.
- Bake for 22-25 minutes until edges are golden brown.
- Enjoy warm or let cool completely before storing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.