Strawberry season means endless baking possibilities. As a lower sugar fruit, strawberries add just the right amount of sweetness and pair beautifully with other flavors like vanilla. These strawberry vanilla scones are the perfect summertime treat!
Scones are a popular baked good that you can often find at coffee shops. However, not only are often made with in bulk bakeries and taste stale by the time they get to the coffee shop, but they’re made with refined flours, processed sugar, and more mystery ingredients. No thanks! These scones are autoimmune protocol compliant with no grains, no artificial sugar, and no eggs.
The Ingredients You’ll Need For the Autoimmune Paleo Strawberry Vanilla Scones
Tigernut flour, cassava flour, and coconut flour- This is the blend that yields the scone texture. I have not tried this particular recipe with subbing out any of the flours, but I do have another scone flour blend on my blog here.
Coconut oil- This is the fat for the scones. I haven’t tried any substitutions.
Maple syrup- You can also swap this out for honey.
Gelatin egg- I used Vital Proteins gelatin to make a gelatin egg. If you’re not egg free, you can sub one real egg.
Fresh strawberries- The star of the show!
Vanilla extract- Vanilla actually is AIP compliant, and since we’re cooking it, any alcohol will be cooked out. You can also 1/2 tsp. pure vanilla powder instead.
- 1 cup tigernut flour, available here
- ½ cup cassava flour, available here
- ¼ coconut flour
- ¼ cup coconut oil, softened
- ¼ cup maple syrup
- ½ cup fresh strawberries, sliced
- ½ tsp vanilla extract
- ¼ tsp baking soda
- For the gelatin egg (sub 1 regular egg)
- 1 tbsp Vital Proteins gelatin, available here
- ¼ cup water
- For the glaze (optional)
- 1 tbsp melted coconut butter
- 1 tsp maple syrup
- Preheat the oven to 350 F and line a baking sheet with parchment paper that’s lightly greased with coconut oil
- Using a large bowl, sift the tigernut flour, cassava flour, and coconut flour together and set aside
- Stir in the coconut oil, maple syrup, and vanilla extract, and then the baking soda and sliced strawberries
- For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly sprinkle over the gelatin. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just 1-2 minutes) and remove from heat. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
- Place the dough onto a cutting board and form it into a large circle. Use a knife or pizza roller to slice the dough into 6 triangular scones.
- Bake in the oven for 20-25 minutes, or until fully cooked. Remove from the oven and cool on a cooling rack.
- Stir together the glaze ingredients, if using. Drizzle the optional glaze on the scones and enjoy!
About Michelle Hoover
Michelle Hoover is a Nutritional Therapy Practitioner, Blogger, and Podcaster at Unbound Wellness. After being diagnosed with Hashimoto’s in her teens and living with gut issues and food intolerances her entire life, she started her blog to share her holistic lifestyle tips and paleo/AIP recipes that helped her heal and thrive. Michelle believes that real food doesn’t have to be boring and loves sharing recipes that are both nourishing and fun. You can follow along on her Instagram and Facebook.
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These were delicious! I’m AIP, but my GF 5-year-old loved them too!