Gluten-Free Strawberry Scones

Ingredients

• 2 1/4 cups blanched almond flour
• 1/4 cup coconut flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon Himalayan salt
• 1/2 cup non-GMO erythritol
• 1/2 teaspoon Now Better Stevia
• 2 eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup chopped strawberries, fresh or frozen. If using frozen, thaw slightly to chop

Instructions

1. Preheat oven to 350°. Line a large baking pan with parchment paper.
2. Whisk the almond flour, coconut flour, baking powder, salt, and sweetener together in a large bowl.
3. In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
4. Add in strawberries.
5. Divide dough into eight large clumps on the baking pan several inches apart. Pat the dough into triangles or circles about 3/4″ inch tall.
6. Bake for 22-25 minutes, until golden brown. Let set in pan for 5-10 minutes then remove to a wire rack to cool or eat while warm.

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