Strawberry-Lemon Scones
Scones photo credit: Katherine Chase Photography
These gluten-free, vegan scones make for a beautiful, satisfying breakfast. They are less sweet and a bit denser than most muffins, and they freeze well for a quick and easy grab-and-go breakfast or snack option. Great for spring when juicy, ripe strawberries are in season.
Common Allergens & Sensitivities:
Contains: Citrus | Coconut | Sugar (Unrefined)
Free From: Gluten | Dairy (all) | Eggs | Soy | Nuts | Corn | Nightshades
Time: 40 minutes
Serves: 6 large scones
Directions
Preheat the oven to 400 degrees.
In a large mixing bowl, whisk together flours, sugar, salt, baking powder, and guar gum.
Add sunflower butter, coconut milk, and lemon juice and mix until well combined.
Stir in lemon zest and strawberries to evenly combine.
Place dough onto a lightly floured surface. Form the dough into a flat circle, about 1 to 1 ¼” thick. (For small cones, divide the dough in half and make two circles.) Cut into 6 even triangles.
Bake the scones on a parchment paper lined baking sheet for 17-20 minutes, or until lightly browned.
Remove from the oven and serve warm, or cool and store in the fridge or freezer.
Ingredients
1 ½ c oat flour
½ c coconut flour
½ c sorghum flour
¼ c coconut sugar
1/8 tsp Himalayan Crystal salt
1 tbsp baking powder
½ tbsp guar gum
2 tbsp sunflower butter
1 can full fat coconut milk
1 lemon, zested and juiced
1 cup chopped strawberries
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