Healthy Strawberry Maple Scones (vegan, gluten-free)
These healthy strawberry maple scones are perfect for breakfast or brunch. I love scones because they aren’t super sweet. Scones are like a cross between a biscuit and cake. They are tender, soft, and slightly crumbly. The golden crust adds a delicious crisp to the outside. The key is to make sure your coconut oil is frozen, there is little handling of the dough, and the dough is cold before baking. This allows for the perfect texture and prevents the scones from spreading when baked.
I love the maple flavor that comes through in these strawberry scones. I’m so excited for strawberry season and these scones do not disappoint. The glaze is optional but adds another layer of sweetness and maple flavor. These strawberry maple scones are a healthier version than the traditional scone and uses oat and almond flour. They are refined sugar free too if you leave off the glaze. You can have it for breakfast without worrying it will spike your blood sugar. They are super easy to make and so tasty!
Healthy Strawberry Maple Scones (vegan, gluten-free)
Ingredients
- 1 2/3 cup oat flour
- 1/3 cup almond flour, packed
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil, frozen (I put mine in the freezer for 10-15 minutes)
- 1/4 cup almond milk
- 1/4 cup pure maple syrup
- 1/2 cup chopped strawberries, plus more for topping
topping to brush on scones
- 1 tbsp almond milk
- 1 tbsp pure maple syrup
maple glaze
- 1/2 cup powdered sugar
- left over liquid from the topping
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, add the oat flour, almond flour, baking powder, and salt. Whisk until well combined and there are no clumps.
- Add the frozen coconut oil and use two forks to cut it into the flour mixture.
- Add the milk and maple syrup. Stir with a spatula until combined. Gently fold in strawberries.
- Transfer dough to the parchment paper and make a 1 inch thick circle by gently patting the dough down. Work quickly so you don’t melt the coconut oil. Use a sharp chef’s knife and cut it into 8 equal triangles (or 6 if you want them thicker and bigger). Carefully separate the scones on the parchment paper. I used a rubber spatula to help lift and separate the slices.
- Place pan with the scones in the freezer for 10-15 minutes. Don’t skip this step! This helps it not spread when baking. In a small bowl, make the topping by mixing the almond milk and maple syrup. Brush the tops with the mixture. Bake for 18-20 minutes, until golden brown. Let it cool on the pan for 10 minutes then place on a wire rack to cool completely. Make the glaze by placing the powdered sugar in a bowl and start by adding 3 teaspoons of the leftover topping liquid. Stir until you get a thick glaze, add more liquid if you need to. Drizzle glaze on top of cooled scones. Enjoy! Best if eaten fresh.
