Strawberry Coconut Flour Scones

Scones served with a cup of tea or coffee in the morning is the perfect way to start the day! These Strawberry Scones are not too sweet, but the burst of real summer strawberries in every bite makes them welcome on a cold, winter day. I used a set of heart-shaped cookie cutters to make these extra special and a fun treat to serve at a Valentine’s Day afternoon tea! 

Strawberry Coconut Flour Scones

Makes 12 servings

1 cup coconut flour (122 grams)

1/4 cup granulated sweetener (I used a combination of powdered monkfruit sweetener and allulose), adjust to taste

1 tablespoon baking powder

1/4 teaspoon salt

3 large eggs, room temperature 

8 tablespoons (1 stick) unsalted butter, room temperature 

1/3 cup (23 grams) freeze dried, no sugar added strawberries, roughly chopped 

½ cup (126 grams) sour cream or plain Greek yogurt, room temperature 

½ teaspoon strawberry extract 

1. Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper; set aside.

2. Sift dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until fully combined and dry ingredients are moist.

3. Cut in the butter until fully combined. Using a pastry cutter can be a helpful tool.

4. Stir together the sour cream and strawberry extract. Add the sour cream mixture to the dough and stir until fully combined and a smooth dough as formed.

5. Form dough into a ball and knead gently for about 1-2 minutes to allow the moisture to be absorbed into the coconut flour. Place the dough back into the mixing bowl and allow to sit at room temperature for about five minutes before proceeding.

6. Line a clean work surface with parchment paper or a silicone baking mat. Carefully press the dough out into a circle until about 1-1/4 inch thick. Using a round biscuit cutter (or any shaped cookie cutter), cut out 12 scones. (Alternately, you can use a pizza cutter and cut the circle of dough into triangles.)

7. Transfer the scones onto the prepared baking sheet. Leave space between the scones. If desired, brush the tops of the scones with melted unsalted butter. Bake in the preheated oven for 15 to 20 minutes or until golden.

8. Remove from the oven and allow to cool on the pan for about 10 minutes. Transfer to a wire rack and allow to cool completely. The scones may be served warm or at room temperature. Store any leftovers in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.

Nutritional Information per scone: 144 calories, 10.5 g carbohydrate (5.7 g dietary fiber, 2.9 g sugars), 12.2 g total fat (7.8 g saturated fat, 0 g trans fat), 71 mg cholesterol, 177 mg sodium, 107.3 mg calcium, 34 mg potassium, 1 mg iron, 112 IU Vit A, 8 mg Vit C, 4.7 g protein. Net carbs per serving: 4.8 grams

Recipe and photos by Kathy Sheehan, copyright 2025

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Lemon Sour Cream Drop Scones

These scones are perfect for breakfast or as the base for strawberry shortcake! Topped with fresh berries and drizzled with cream, these sweet biscuits are a heavenly summertime treat the whole family will enjoy.

Low Carb Lemon Sour Cream Drop Scones

Makes 10 scones

1/4 cup coconut flour

1-3/4 cup almond flour

1/3 cup granulated erythritol 

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/8 teaspoon salt

1/3 cup sour cream

2 large eggs, lightly beaten

2 tablespoons butter, melted

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/4 teaspoon lemon extract

1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a large baking sheet with parchment paper and set aside.

2. In a large mixing bowl, whisk together the coconut flour, almond flour, erythritol, baking powder, xanthan gum and salt until no lumps remain. Add the sour cream, beaten eggs, melted butter, lemon juice, lemon zest and extract and stir vigorously until well combined and a thick batter forms.

3. Using a large cookie scoop (or ice cream scoop), drop the batter onto the prepared baking sheet. With wet fingers, level out the tops slightly so the biscuits are not rounded, but do not press down or flatten. Bake for 25 minutes or until the scones are firm to the touch and lightly browned.

4. Remove from the oven and cool on a wire rack. These can be stored in an airtight container at room temperature for 2-3 days or be frozen for up to 3 months. To serve from frozen, thaw first and reheat in a 300 degree oven for 5-8 minutes.

5. Serving suggestion: Serve with Devonshire Clotted Cream or room temperature butter. Or cool the scones completely, split in half lengthwise and top with fresh berries and cream.

Nutritional Information per scone (no topping): 175 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.9 g sugars), 14.9 g total fat (3.8 g saturated fat, 0 g trans fat), 46 mg cholesterol, 136 mg sodium, 125 mg calcium, 171 mg potassium, 1 mg iron, 170 mg Vit A, 2 mg Vit C, 6.1 g protein. Net carbs per serving: 3.4 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Cranberry Pecan Drop Scones

These delicious low carb scones make a lovely addition to breakfast or brunch. The fact that they’re a batter drop scone makes them even easier to prepare than regular scones that require that you roll out the dough. I used a large cookie scoop (or you can use an ice cream scoop) to create the perfectly round shape. They call for unsweetened dried cranberries, which can be hard to find. I make my own every fall when fresh cranberries are available and they keep well stored in the refrigerator for the remainder of the year. (Click here for the recipe I recommend.) These scones freeze well, making them easy to thaw and reheat in the oven whenever you have the desire to serve high tea in the afternoon!

Low Carb Cranberry Pecan Drop Scones

Makes 12 servings

1/4 cup coconut flour

1 3/4 cups almond flour

1/3 cup granulated erythritol (I used LaKanto Monkfruit sweetener)

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/8 teaspoon salt

1/3 cup unsweetened dried cranberries, chopped

1/4 cup chopped pecans

1/2 cup sour cream

3 eggs, lightly beaten

2 tablespoons refined coconut oil, melted (or avocado oil)

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper; set aside.

2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum and salt until no lumps remain. Stir in the chopped unsweetened cranberries and pecans. Add the remaining ingredients and beat until well combined and a thick batter forms.

3. Using a large cookie scoop (about 1/4 cup), drop batter onto the prepared baking sheet, leaving at least 1-inch between scones. Flatten slightly with wet fingers so the tops are not rounded. Bake in the preheated oven for 25-27 minutes until firm to the touch and the scones are lightly browned.

4. Remove from oven and allow the scones to cool on the pan for a few minutes before transferring to a wire rack to cool completely. Serve with Devonshire clotted cream or room temperature butter. 

5. The cooled scones can be stored in an airtight container at room temperature for 3-4 days or wrapped well with plastic wrap and frozen for 2 months. Thaw to room temperature before reheating at 350 degrees for about 6 minutes or until warmed through.

Nutritional Information per scone: 177 calories, 7 g carbohydrate (3.4 g dietary fiber, 0.9 g sugars), 15.4 g total fat (4.6 g saturated fat, 0 g trans fat), 51 mg cholesterol, 147 mg sodium, 111.5 mg calcium, 160 mg potassium, 1 mg iron, 5.9 g protein. Net carbs per scone: 3.6 grams

Photos and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Poor Man's Treasure Soup with Parmesan Herb Scones

A large pot of warm and hearty soup simmering on the stove is the ideal comfort food to come home to on a cold day. I call this recipe "Poor Man's Treasure Soup" because it is full of nutrition and has a delicious depth of flavor without costing a lot of money. At a time when people are tightening their belts and economizing, homemade soup is a wise meal choice. It goes a long way and keeps well in the fridge. During the long, cold months in Maine, I usually make one or two pots a week, then we return to it for other meals during the rest of the week and the taste just gets better as the flavors "marry." Even though it's certainly delicious on the first night, it's truly better a day or two later!

To accompany my steaming bowl full of healthy, I made some savory parmesan and herb scones. Scones are similar to a biscuit, but not as flaky. They are extremely easy to make, taking only about 30 minutes from start to finish. They don't require kneading or even a rolling pin, just pat them into a square shape and cut them to size. This recipe pairs beautifully with soup, but they are also delicious for snacking or topped with an herbed cream cheese spread.
Poor Man's Treasure Soup(Makes eight 1½ cup servings)
2 teaspoons olive oil
½ large onion, chopped
4 stalks celery (including leaves), sliced
3 carrots, cubed
2 chicken and spinach sausages, quartered lengthwise and cut into bite-size pieces
6 cups chopped kale
1 tablespoon parsley flakes
1 teaspoon dried rosemary
½ teaspoon thyme
½ teaspoon garlic powder
1 bay leaf
8 cups chicken or vegetable stock
One 15.5 oz. can cannellini beans, drained and rinsed
¾ cup frozen peas, thawed
Salt and pepper to taste

1. Heat olive oil in a large Dutch oven or stock pot over medium heat. Add chopped onion and sprinkle with a little salt and continue cooking until onion is soft. Reduce heat to medium-low. Add celery and carrots and cook, stirring occasionally, for about 10 minutes.

2. Add sausage and continue cooking until sausage has begun to brown. Add herbs and stir to combine. Add chopped kale and cook until greens are wilted. Add stock to pot and bring to a boil. Cover and reduce heat to low and simmer for 25 minutes. Add drained and rinsed beans and peas to pot, return soup to a boil and continue simmering for 10 minutes. Taste to adjust seasonings and add salt and pepper only if necessary. Remove bay leaf before serving.
Nutritional Information per serving (1½ cups): 156 calories, 19 g carbohydrate, 4.1 g total fat, 0.6 g saturated fat, 4.4 g fiber, 13.4 g protein
Original recipe by Kathy Sheehan, copyright 2009

Savory Parmesan and Herb Scones(Makes 32 mini scones)
1¼ cup almond flour (or finely ground blanched almonds)
½ cup all-purpose flour (or gluten free all-purpose baking mix)
¼ cup corn meal
1 teaspoon parsley flakes
½ teaspoon thyme
½ teaspoon rosemary, chopped
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter, cut into cubes
1 large egg, lightly beaten
2 tablespoons mascarpone or cream cheese
½ cup grated Parmesan cheese
2 tablespoons buttermilk (or milk that has been soured with ¼ teaspoon lemon juice)
1 egg beaten with 2 tablespoons water for egg wash

1. Preheat oven to 400-degrees. Put butter in freezer while you prepare the rest of the ingredients. Prepare cookie sheet with parchment paper or spray lightly with non-stick cooking spray; set aside.
2. In food processor or in a large bowl, measure flours, corn meal, herbs, baking powder and salt. Pulse to combine or stir with a fork to break up any lumps and set aside while you measure out the rest of the ingredients.

3. When all ingredients are assembled, place cold cubed butter into processor and pulse a few times until butter is distributed and mixture resembles coarse crumbs. Add egg and mascarpone or cream cheese and pulse again to combine. Add Parmesan and pulse 2-3 times to distribute. Finally, while the food processor is running, add buttermilk one tablespoon at a time until a soft dough forms, then turn off machine. Do not over beat dough. (If not using food processor, cut butter into flour mixture with pastry cutter. Add remaining ingredients and stir with a wooden spoon until a soft dough forms.)

4. Turn dough onto a well floured counter or board (the dough will be sticky). Pat dough into an 8" x 8" square, about ¾-inch thick. Cut dough into 4 strips, and then cut across to create sixteen 2-inch squares. Cut each square into two triangles until you have 32 mini scones. (If necessary, dip knife into flour between cuts to prevent sticking.) Place scones on cookie sheet about 1-inch apart. Brush tops with egg wash.

5. Bake for 12-15 minutes until golden brown. Remove from oven and cool on a wire rack. These are best eaten warm out of the oven, or store in airtight container at room temperature.

Nutritional Information per mini scone: 75.6 calories, 3.2 g carbohydrate, 6 g total fat, 1 g saturated fat, 0.6 g fiber, 3 g protein.

Original recipe by Kathy Sheehan, copyright 2009