The great thing about these scones, is they'd work minus the strawberries, or adding in blueberries, chocolate chips, or whatever else you can think of instead of the strawberries...so there definitely is flexibility here.
Strawberry Banana Scones
2 cups GF flour blend
1/2 cup almond flour
1/3 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup coconut oil (in solid form)
1/4 cup almond milk
1 teaspoon vanilla
1 cup mashed banana, about 2 large bananas
3/4 cup chopped strawberries
1/3 cup chopped walnuts
1 tablespoon evaporated cane juice or other granulated sweetener
1 teaspoon coconut oil
Preheat oven to 400F. Spray a large baking sheet and set aside.
In a stand mixer, combine the flour blend, almond flour, coconut sugar, baking powder and baking soda. Add in the coconut oil and combine until the mixture resembles a course meal.
In a separate bowl, combine the egg, almond milk, and vanilla. Add this mixture to the flour mixture, then add in the bananas and mix until combined. Fold in the strawberries.
Using a 1/4 cup spring release scoop, scoop the dough onto the prepared pan.
Combine the walnuts, evaporated cane juice, and coconut oil in a small bowl and press a small amount of the mixture onto the tops of each scone.
Bake for about 15 minutes, or until the scones are golden brown and a toothpick comes out clean. Cool on a wire rack. These are best warm. If you don't eat them all at once, store in an airtight container or freeze.
Yield: ~11 scones