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Chocolate Strawberry Scones

This was such a fun recipe to develop, especially because I thought things would go so differently. I had originally set out to make pumpkin scones, but I needed to use a can opener to open the pumpkin puree and there's nothing I hate more in the kitchen then using a can opener. I don't know why. So I pivoted and made these chocolate strawberry scones and they are just so delightful. They make me want to curl up in sweatpants on a rainy day, drink some tea, and binge watch The Crown for 5 hours.

Let me just talk to you a bit about the ingredients I used here and why. The combination of coconut and almond flour give these a smooth, not too grainy texture but they don't have an overwhelmingly coconut flavor. I'm picky about gluten-free baked goods because there's nothing worse than crumbly, grainy cookies or cake, but this texture really works for scones. I didn't want them super coconut-y, so I used light olive oil instead of coconut oil. It sounds weird, but you don't taste it. You can sub for butter if you want to make them dairy. Feel free to swap out the strawberries for raspberries, or leave out the strawberries and just make them chocolate chip scones.

Note: I've almost completely given up refined sugar. The one exception I make is for chocolate chips. I really just can't get on the sugar-free chocolate chip wagon. I use enjoy life's dark chocolate morsels because they're not super high in sugar, are made with cane sugar instead of refined beet sugar, and have no chemicals or junky ingredients. Use Lily's sugar free chocolate chips if you want to reduce the sugar in these even more.


  • 2 cups almond flour

  • 1/2 cup coconut flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 TBSP dry sweetener* (I used erythritol)

  • 1 tsp pumpkin pie spice or cinnamon

  • 1 egg

  • 2 TBSP light olive oil

  • 1 tsp vanilla

  • 1/2 Tbsp Silan or honey- optional

  • 1/2 cup almond milk

  • 3/4 cup chopped strawberries

  • 1/4 cup chocolate chips, + extra for chocolate drizzle

  • baked 30 mins at 180

*You can also use monkfruit sugar, coconut sugar, or plain old refined sugar if that's all you have. I won't tell anyone.


  1. Preheat oven to 180° or 350°.

  2. Mix almond flour, coconut flour, salt, baking powder, cinnamon, and sweetener in a large bowl.

  3. Then add in the egg, vanilla, olive oil, silan, and almond milk.

  4. Mix with an electric mixer until batter is combined. It should be soft and slightly wet, but hold its shape when you form it into a ball.

  5. Add in chopped strawberries and chocolate chips and mix with a spoon to combine.

  6. On a baking tray lined with parchment paper, place dough on the tray and shape it into a disk about 1 inch thick.

7. Use a knife (or a perfect slice slicer like what I have pictured here- it's such a ridiculous gadget but I love it) to cut 8 triangle shaped pieces and spread them out on the baking sheet.

8. Bake for about 30-35 minutes, until you see the tops turning golden and crispy.

9. Let cool for 10 minutes.

10. To make the chocolate drizzle, microwave a handful of chocolate chips for 30 seconds and stir. Keep microwaving in 10 second increments and stirring to avoid burning the chocolate.

11. Pour the chocolate into a plastic bag and cut a tiny bit of one of the bottom corners off so there is a small hole to squeeze out the chocolate.

12. Drizzle chocolate over each scone in a back and forth motion.

12. Enjoy with a good cup of tea!

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