Dessert for 8

Strawberry Coconut Scones

Name: Strawberry Coconut Scones
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large egg; 1/4 cup coconut oil; 1/4 cup natural sweetener swerve or xylitol; 1 tsp vanilla extract; 1 1/2 cups almond flour; 2 tbsp cornstarch; 1/4 cup unsweetened shredded coconut; 1 tsp baking powder; 1 1/2 cup fresh strawberries

These tender almond flour scones mix coconut and fresh strawberries into a lightly sweet dough before baking.

$0.44per serving $

45 minstart to table

8servings

American Vegetarian Dairy-free Budget Desserts Spring Summer

Ingredients

1 large egg
1/4 cup coconut oil
1/4 cup natural sweetener swerve or xylitol
1 tsp vanilla extract
1 1/2 cups almond flour
2 tbsp cornstarch
1/4 cup unsweetened shredded coconut
1 tsp baking powder
1 1/2 cup fresh strawberries

Steps

Heat the oven to 375 F and grease a baking sheet with cooking oil.
Whisk the egg, melted coconut oil, sweetener, and vanilla in a medium bowl.
Stir in the almond flour, cornstarch, coconut, and baking powder until a thick dough forms.
Fold in the strawberries, then shape the dough into an 8-inch round on the baking sheet.
Cut the round into 8 wedges and separate them slightly.
Bake for 20 to 24 minutes, until firm and lightly browned.