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.
1tablespoonground flaxseed + 2 tablespoons warm water
1/2cupdiced strawberries
Instructions
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.