Strawberries & Cream Scones

These low carb Strawberries and Cream Scones make the ideal tea-time treat, mid-day snack, or breakfast sweet treat. Delicious, tender, and moist, these keto scones are the perfect way to enjoy strawberries. One scone is 3g net carbs, so you can easily fit this gluten-free, almond flour scone into your diet.

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Best Strawberry Scone Recipe - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

When strawberry season hits, you’ve got to get in on it. We are lucky to be able to get strawberries year round in the U.S., but more often than not, what you pick up from the store is lackluster. Fresh-picked strawberries are absolutely the best.

We love heading out to the field to pick our own strawberries. Sure, it’s a labor of love, but those sweet red jewels are worth the sunburn and aching back. There are so many ways to enjoy them--homemade jam, Strawberry Shortcake, Berry Upside Down Skillet Cake, or Rhubarb Strawberry Custard Tart. 

Those recipes are classic combos, but what about a Strawberry and Cream scone? Strawberries and cream is a beautiful combo, and makes the perfect low carb baked good. 

A delicious low carb, keto-friendly scone is a reality, folks! Why is this recipe going to knock your socks off? Using super-fine almond flour mixed with coconut flour yields a soft, tender, and slightly crumbly scone.

Unlike many other keto scones, this recipe is not going to be too soft or cake-like. Studded with fresh strawberries and drizzled with a sweet, creamy vanilla glaze, this scone is just another way to enjoy strawberry season. 

How to Make Keto Strawberry Scones

Ingredients

• Blanched almond flour (I use Costco’s Kirkland brand)
• Coconut flour
• Granular erythritol
• Baking powder
• Baking soda
• Salt
• Eggs
• Butter, salted and melted
• Heavy cream
• Vanilla extract
• Fresh strawberries
• Powdered erythritol

Directions

Preheat oven to 325 degrees. Line a large baking tray with parchment paper. Set aside.

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda and salt. In a medium mixing bowl, whisk together eggs, melted butter, heavy cream, and vanilla. Add to flour mixture. Stir until well incorporated.

Add strawberries and gently fold into batter with a spatula (or clean hands) to avoid breaking the berries. Place the dough on the parchment lined baking tray and use your hands to create a 1 inch thick disk. Cut into 8 wedges and space apart.

Bake for 20-25 minutes, or until the tops are golden brown and the tops are firm to the touch. Remove from oven, and let cool in pan for 10 minutes before moving. Scones will be soft until completely cool.

Mix glaze ingredients in a small bowl. If glaze is too thick, add additional heavy cream to thin out. Drizzle on top as desired. Allow glaze 10 minutes to set before eating.

Healthy Almond Flour Strawberry Scone Tips & Tricks

Use superfine almond flour, not almond meal. As almond flour becomes more popular and readily available, we are starting to see different types at the market. Almond meal is not the same as almond flour. Almond meal is much more rustic and coarse which will yield a very dry and crumbly scone. Look for superfine almond flour. I normally buy mine from Costco simply because I use so much of it while blogging, but also because I find that it produces the tenderest baked goods. The more coarse the texture, the drier your final product will be. Not all superfine flours are really “super fine” either. Test out a few different brands to find what you like.

Can I use frozen strawberries? This recipe is best with fresh, in-season strawberries. However, if you do use frozen, please keep in mind the following: 

• Do not thaw the berries. The thawed berries will bleed and you’ll have pink scones. That may happen regardless since there is more water content in the frozen berry which will release as the fruit thaws during the baking process. 
• The texture of the frozen fruit won’t be as pleasant as fresh because baking thawed berries will yield very soft, almost mushy fruit. Because almond flour is already very moist, this may not mix well. You may have very soft scones the next day.

How to Store Gluten-free Strawberry Scones

Because of the cooked fruit, these gluten-free scones need to be stored in an air-tight container in the refrigerator. Letting these sit out on the counter can encourage mold due to the moisture content from both the fruit and the almond flour. 

These scones will keep for 2-3 days, but really are best on day 1 or 2. Eat leftovers right out of the fridge or at room temperature. Personally, I love them slightly warmed up, so you can reheat slightly in the microwave before serving. Be careful not to nuke them, otherwise the glaze will melt off.

Other Low Carb Keto Scone Recipes you’ll love

• Blackberry Lemon Ricotta Scones
• Vanilla Bean Scones
• Blueberry Lemon Scones

Yield: 8

Strawberries & Cream Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

These low carb Strawberries and Cream Scones make the ideal tea-time treat, mid-day snack, or breakfast sweet treat.

Print

Ingredients

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/3 cup granular erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 tbsp butter, melted
• 2 eggs
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• 3/4 cup fresh strawberries, sliced

Glaze

• 1/4 cup powdered erythritol
• 1-2 tsp heavy cream
• 1/2 tsp vanilla extract

Instructions

Preheat oven to 325 degrees. Line a large baking tray with parchment paper. Set aside.

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda and salt. In a medium mixing bowl, whisk together eggs, melted butter, heavy cream, and vanilla. Add to flour mixture. Stir until well incorporated.

Add strawberries and gently fold into batter with a spatula (or clean hands) to avoid breaking the berries. Place the dough on the parchment lined baking tray and use your hands to create a 1 inch thick disk. Cut into 8 wedges and space apart.

Bake for 20-25 minutes, or until the tops are golden brown and the tops are firm to the touch. Remove from oven, and let cool in pan for 10 minutes before moving. Scones will be soft until completely cool.

Mix glaze ingredients in a small bowl. If glaze is too thick, add additional heavy cream to thin out. Drizzle on top as desired. Allow glaze 10 minutes to set before eating.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 193mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2gProtein: 5g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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