Mouthwatering Strawberry Almond Scones

If you ask me, scones are one of the best things to bake on a lazy weekend morning.

These strawberry almond scones make a sweet breakfast treat that’s packed with fresh fruit and nutty flavor. Tender almond flour gives them a soft crumb while diced strawberries add little pockets of juicy sweetness.

They’re sweetened with maple syrup and flavored with almond extract and a touch of lemon zest. The combination tastes like spring in every bite.

They’re a crowd-pleasing recipe that comes together in under an hour, perfect for when you want something homemade without too much fuss.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for these scones, and you’ll want to look for berries that are firm and bright red without any mushy spots. If fresh strawberries aren’t in season, frozen strawberries can work in a pinch – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture. When prepping your strawberries, cut them into small pieces, about the size of a chocolate chip, so they distribute evenly throughout the scones and don’t create big pockets of moisture. Avoid using overripe or very juicy strawberries, as they can make your scone dough too wet and affect the texture.

Options for Substitutions

These scones are pretty forgiving when it comes to swapping ingredients:

• Almond flour: This is the one ingredient you really shouldn’t substitute. Almond flour gives these scones their signature texture and structure, and swapping it for regular flour will completely change the recipe’s outcome.
• Avocado oil: You can use melted coconut oil, vegetable oil, or even melted butter instead. Just make sure whatever you use is at room temperature so it doesn’t scramble the eggs.
• Maple syrup: Honey works great as a 1:1 swap, though it’ll make the scones slightly sweeter. You can also use agave nectar if that’s what you have on hand.
• Almond essence: If you don’t have almond extract, just increase the vanilla to 2 teaspoons total. The scones will still taste great, just without that nutty undertone.
• Strawberries: Feel free to swap in blueberries, raspberries, or chopped peaches. Fresh or frozen both work – just don’t thaw frozen berries before adding them to avoid excess moisture.

Watch Out for These Mistakes While Baking

The biggest mistake when making these scones is overworking the dough, which creates tough, dense scones instead of light and flaky ones – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is skipping the step of patting your strawberries dry after chopping them, since excess moisture can make your scones soggy and prevent them from holding their shape during baking.

To get perfectly golden scones with a nice rise, make sure your oven is fully preheated to 375°F before baking, and space the scones at least 2 inches apart on the pan so they bake evenly.

Finally, resist the urge to cut into them right away – letting the scones cool for the full 10 minutes helps them firm up and makes them easier to handle without crumbling.

What to Serve With Strawberry Almond Scones?

These scones are perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving them with a little pat of butter or some cream cheese spread on top while they’re still warm. If you want to make it feel more like a special brunch, set out some strawberry jam or honey on the side for extra sweetness. They’re also great on their own since the maple syrup and fresh strawberries already make them pretty sweet and satisfying.

Storage Instructions

Store: Keep your strawberry almond scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The fridge helps them last longer, especially since they have fresh strawberries in them.

Freeze: These scones freeze really well for up to 3 months. Wrap each one individually in plastic wrap, then put them all in a freezer bag. That way you can grab just one or two whenever you want a quick breakfast or snack.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes if they’re from the fridge, or 10-12 minutes if frozen. You can also microwave them for 15-20 seconds, but the oven gives you a better texture on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 65-75 g
• Fat: 190-210 g
• Carbohydrates: 205-225 g

Ingredients

• 2 eggs (room temperature, about 70°F)
• 1/3 cup avocado oil
• 1 cup maple syrup
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract (I use Nielsen-Massey for the best aroma)
• 5 cups almond flour (I always use King Arthur for a finer crumb)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 tsp lemon zest

Step 1: Prepare Your Mise en Place and Preheat

• 1 cup strawberries
• 1 tsp lemon zest

Preheat your oven to 375°F and line a baking sheet with parchment paper.

While the oven heats, hull and dice the strawberries into 1/2-inch pieces and zest the lemon.

I like to zest directly over the strawberries so you don’t lose any of that bright citrus flavor—it really enhances the strawberry taste without overpowering it.

Set the prepared strawberries aside in a small bowl.

Make sure your eggs are at room temperature, as they’ll incorporate more smoothly into the wet mixture and create a more tender crumb.

Step 2: Combine Wet Ingredients

• 2 eggs
• 1/3 cup avocado oil
• 1 cup maple syrup
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract

In a large mixing bowl, whisk together the room-temperature eggs, avocado oil, maple syrup, vanilla extract, and almond extract until well combined and slightly frothy.

The extracts will bloom as they mix with the wet ingredients, releasing their full aromatic potential.

This takes about 1-2 minutes of whisking and creates an emulsified base that will help bind the dry ingredients more evenly.

Step 3: Create the Dry Mixture and Combine with Wet Ingredients

• wet ingredient mixture from Step 2
• 5 cups almond flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt.

This prevents lumps and ensures the leavening agents are evenly distributed throughout the dough.

Pour the wet ingredient mixture from Step 2 into the dry ingredients and fold gently with a spatula until just combined—don’t overmix, as this keeps the scones tender rather than dense.

The dough should look slightly shaggy but hold together.

Step 4: Fold in Strawberries and Shape

• dough from Step 3
• strawberries with lemon zest from Step 1

Gently fold the diced strawberries with lemon zest from Step 1 into the dough using a spatula, being careful not to crush them.

I find it helps to fold just until the berries are evenly distributed—this way they stay intact and create lovely pockets of flavor throughout each scone.

Divide the dough into 8-10 portions and place them on the prepared baking sheet, spacing them about 2 inches apart.

Shape each mound into a rough triangle or wedge shape with your hands, pressing gently to form cohesive scones.

Step 5: Bake Until Golden

Bake the scones in your preheated 375°F oven for 20-25 minutes, until the tops are golden brown and the edges are set.

The scones should feel firm to the touch but still have a slight give in the center.

Baking time may vary slightly depending on your oven, so start checking at 20 minutes.

Step 6: Cool and Serve

Remove the scones from the oven and let them cool on the baking sheet for 10 minutes—this allows them to set completely and makes them easier to handle without falling apart.

Transfer to a wire rack or serve directly from the sheet.

These scones are best enjoyed warm with a dollop of whipped cream or fresh butter, though they’ll stay moist for several days when stored in an airtight container.

Mouthwatering Strawberry Almond Scones

Delicious Mouthwatering Strawberry Almond Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 scones

Calories 2850 kcal

Ingredients

  

• 2 eggs (room temperature, about 70°F)
• 1/3 cup avocado oil
• 1 cup maple syrup
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract (I use Nielsen-Massey for the best aroma)
• 5 cups almond flour (I always use King Arthur for a finer crumb)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 tsp lemon zest

Instructions

 

• Preheat your oven to 375°F and line a baking sheet with parchment paper. While the oven heats, hull and dice the strawberries into 1/2-inch pieces and zest the lemon. I like to zest directly over the strawberries so you don't lose any of that bright citrus flavor—it really enhances the strawberry taste without overpowering it. Set the prepared strawberries aside in a small bowl. Make sure your eggs are at room temperature, as they'll incorporate more smoothly into the wet mixture and create a more tender crumb.
• In a large mixing bowl, whisk together the room-temperature eggs, avocado oil, maple syrup, vanilla extract, and almond extract until well combined and slightly frothy. The extracts will bloom as they mix with the wet ingredients, releasing their full aromatic potential. This takes about 1-2 minutes of whisking and creates an emulsified base that will help bind the dry ingredients more evenly.
• In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. This prevents lumps and ensures the leavening agents are evenly distributed throughout the dough. Pour the wet ingredient mixture from Step 2 into the dry ingredients and fold gently with a spatula until just combined—don't overmix, as this keeps the scones tender rather than dense. The dough should look slightly shaggy but hold together.
• Gently fold the diced strawberries with lemon zest from Step 1 into the dough using a spatula, being careful not to crush them. I find it helps to fold just until the berries are evenly distributed—this way they stay intact and create lovely pockets of flavor throughout each scone. Divide the dough into 8-10 portions and place them on the prepared baking sheet, spacing them about 2 inches apart. Shape each mound into a rough triangle or wedge shape with your hands, pressing gently to form cohesive scones.
• Bake the scones in your preheated 375°F oven for 20-25 minutes, until the tops are golden brown and the edges are set. The scones should feel firm to the touch but still have a slight give in the center. Baking time may vary slightly depending on your oven, so start checking at 20 minutes.
• Remove the scones from the oven and let them cool on the baking sheet for 10 minutes—this allows them to set completely and makes them easier to handle without falling apart. Transfer to a wire rack or serve directly from the sheet. These scones are best enjoyed warm with a dollop of whipped cream or fresh butter, though they'll stay moist for several days when stored in an airtight container.