Sugar-free strawberry cream cheese scones made with almond flour. Tender, bakery-style scones with vanilla drizzle.

Scale

Scone Dough:

2 cups almond flour

1/4 cup coconut flour

1/2 cup granulated monk fruit sweetener

1 tbsp baking powder

1/4 tsp salt

6 tbsp cold unsalted butter, cubed

1 large egg

1/3 cup heavy whipping cream

1 tsp vanilla extract

Strawberries:

3/4 cup fresh strawberries, diced

1 tsp almond flour

Cream Cheese:

4 oz cream cheese, cubed

1 tbsp powdered monk fruit sweetener

1/2 tsp vanilla extract

Vanilla Drizzle:

1/4 cup powdered monk fruit sweetener

1–2 tbsp heavy cream

1/2 tsp vanilla extract

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1. Preheat oven to 375°F and line baking sheet.

2. Mix dry ingredients.

3. Cut in cold butter until crumbly.

4. Add egg, cream, and vanilla.

5. Toss strawberries with almond flour.

6. Mix cream cheese with sweetener and vanilla.

7. Fold strawberries and cream cheese into dough.

8. Shape dough and cut into wedges.

9. Bake 18–22 minutes.

10. Drizzle once cooled.

Use cold butter and egg.

Dice strawberries small.

Do not overmix dough.