Healthy Strawberry Maple Scones (vegan, gluten-free)
These healthy strawberry maple scones are perfect for breakfast or brunch. They are tender, soft, slightly crumbly, and so delicious.
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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.
Servings: 6