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.