Saturday, February 16, 2013

Gluten Free Strawberries and Cream Scones

There was a long chain of bloggers and instagramers responsible for bringing this post to you today.  I saw a photo of raspberry scones on a little thing called dessertstalker, which took me to a great blog full of paleo deliciousness, Livin Paleo, who in turn pointed back to a friend on instagram who'd posted a photo of scones he had made from Paleo Diet Lifestyle Cookbook.

I love technology.  I love people who love scones.  I love scones.

I was at H Mart picking up makings for sushi yesterday (post forthcoming!) and found strawberries for $1/lb, which is insane.  Insanely wonderful!  So picked up a pack, grabbed my salmon, and took my mini-vacation through H Mart.  Seriously.  Go. Wander.  Buy seaweed snacks.

And buy cheap fruit of your choice and make scones.

Folks, this is dead simple.  I made them before I had my coffee, and that's a strong statement about how easy they are.  I think sometimes people get intimidated by good-tasting things--"something that tastes this good must be hard."  Falso.  Easy peasy lemon squeezy.  Go make them.

The original recipe called for honey but had no cream.  Scones without cream just will not do chez moi.    So, I subbed in the honey with cream and a packet of stevia.  I also wanted the classic strawberries and cream combo, so I put strawberries in.  These will be a frequent weekend treat-- 1 is enough for me, Tom had two.  I would serve these to people who are still gluten fiends and anticipate good reviews.  I mean, come on.  Almonds+strawberries+cream?  Win+win+win.  They crumble nicely, are moist and delicious.  I miiiiiiight toast some/all of the almond meal next time to get a little more roasty goodness, but only might.

The recipe is what I will use next time.  Using the amounts in the recipe, I found that the baking soda and salt were just too much.  I also kind of wonder whether or not the recipe meant baking powder.  I'll update the post when I try both ways. Tom and I solved the problem by adding a dollop of whipped cream on top, and we are definitely happy with the overall product, but next time, I'm going lighter.  The recipe as created (no fruit) would be a great pot pie topping or some such savory goodness!

2 c almond meal
1/2 tsp baking soda
1/2 tsp salt

2 T whipping cream
1 packet stevia (we used pure via)
1 egg

1 c chopped strawberries (chop finely)

Preheat oven to 375.  Mix dry ingredients.  Mix wet ingredients.  Mix together.  Mix in the strawberries.  Scoop onto cookie sheet in 6 equal parts.  Bake 12-15 minutes.

As prepared above, each scone has some decent stats.
Nutrition Facts
Serving Size 69 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 2%Vitamin C 26%
Calcium 9%Iron 8%
Nutrition Grade B
* Based on a 2000 calorie diet


  1. Thanks bevvbevv! And I know how you feel about H-mart. I wish they had more organic, grass-fed, wild-caught, etc. types of foods but it is hard to not be impressed with the deals they have, especially on produce. Those scones look even better when you zoom in on them! :-)

  2. Thank you so much for stopping by! The scones looked better and better the closer they got to my mouth:-) I'm usually so ravenous I just snap and snarf instead of composing, lighting, etc. Every so often I resolve to work on that....