Go Back

Roasted Strawberry and Toasted Coconut Gluten-free Scones

Print Recipe

Ingredients
  

  • 2 cups gluten-free flour (I like this one
  • 1 Tbsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1/4 cup hot water
  • 1 1/2 cup whole strawberries
  • 1/2 cup toasted coconut

Instructions
 

  • Preheat oven to 400 degrees.
  • Place strawberries on a cooking sheet lined with parchment paper. Bake for 20 minutes until roasted, set aside.
  • Combine flour, baking powder and cinnamon in a large bowl.
  • In a separate bowl, combine maple syrup, coconut oil and vanilla. Mash roasted strawberries into mixture.
  • Add wet mixture to dry ingredients and stir well (batter will be dry). Add hot water to mixture and mix until all ingredients are completely combined. Add in toasted coconut and mix well.
  • Heat oven to 350 degrees. Place parchment paper on a cooking sheet and drop batter by 1/3 cup measurements. Round edges with fingers so they are shaped like scones (or big cookies).
  • Bake for 20 minutes, or until golden.
  • Enjoy!
  • Recipe adapted from this one