One of my most favorite things about traveling to Britain is the afternoon tea service. Complete with cucumber tea sandwiches, petit-fours, a tea pot with hot tea and scones with jam and Devonshire clotted cream. The service is decadent and such a beautiful ritual to share with good friends and family. I will be traveling there this summer and simply cannot wait to indulge in afternoon tea. Here in the US, scones are more considered a breakfast item, a grab and go item with one’s morning cup of coffee. The scones in England tend to be rounder and much smaller than anything I have experienced stateside which are triangular in shape and copious in size. I love a good scone. Although sometimes they can be on the dry side. I wanted a grain-free scone I could include on the Easter buffet table with seasonal fruit, moist and not too sweet. Something I could serve with vegan butter (I use Melt ) or coconut whipped cream ( I love Tru Whip ) and sugar-free strawberry jam, I love this one by Good Good with stevia. This strawberry scone hits the spot. I think it is so adorable with the little slice of the berry on top. Strawberries are high in Vitamin C and fiber and can reduce inflammation, boost immunity and help skin glow. I love the sweetness they add to these scones, and the orange and almond flavors add depth as well. Even though this scone is gluten and grain free, it truly hits the spot.

Gather

2 3/4 cup/ 344 grams paleo flour (I use Bob’s Red Mill)

3/4 teaspoon / 4.5 g salt

1 tablespoon / 14.4 g baking powder

1/4 cup/ 50 grams coconut sugar

1/4 cup/ 50 grams monk fruit sweetener

1 stick vegan butter (cold) cut into small pieces.

1 1/2 cups / 166 g strawberries diced

1/4 cup/ 61.25 grams sheep or almond yogurt

2 eggs 

1.5 teaspoons / 7.39 ml vanilla extract

1/2 teaspoon 7.39 ml almond extract

Zest of half an orange (about 1.5 teaspoons)

For the wash

1 egg whisked  

1 teaspoon / 5.69 g monk fruit sweetener 

1 teaspoon / 5.69 g coconut sugar

Preheat oven to 400 degrees F/ 204.44

Dice strawberries into small cubes and set aside. In medium bowl whisk together eggs, yogurt, coconut sugar, monk fruit sweetener, vanilla extract, almond extract, and orange zest. Then stir in the diced strawberries.

Combine flour, salt, and baking powder in a large bowl. Cut butter into flour mixture with pastry cutter. Small clumps of butter are fine.

Mix wet mixture into dry just until incorporated. Form in a large ball, split into two, and form into disks on baking sheet lined with parchment paper. Cut each disk into 6 triangles and separate about 2 inches/ 5.08 cm. 

Prepare your egg wash by whisking one egg and then brush the scones with the wash. Place one sliced strawberry on each scone for decoration and sprinkle with sugar mixture. 

Place scones in freezer for 30 minutes. The transfer the baking sheet to the oven and bake on 400 for 25 minutes. 

Recipe Developed by Katherine Howell and Anna Getty

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