Strawberry Scones (No Butter, No Eggs, Easy)

These Strawberry Scones are super easy flaky scones packed with juicy strawberries. They are refined sugar-free and dairy-free using coconut oil instead of butter and eggs.

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I love scones, like my Orange Scones, Pumpkin Scones, or Banana Scones, but nothing beats the taste of fresh strawberries, so I decided to make this new recipe.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips!

Strawberry Scones

These Strawberry Scones are super easy flaky scones packed with juicy strawberries. They are refined sugar-free and dairy-free using coconut oil instead of butter and eggs.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Refrigerate: 15 minutes mins

Total Time: 1 hour hr

Course: Breakfast

Cuisine: American

Servings: 8 large scones

Calories: 239.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - +1 tbsp to coat strawberries (note 1)
• ▢ ⅓ cup Coconut Sugar - (note 2)
• ▢ ½ teaspoon Salt
• ▢ 6 tablespoons Solid Coconut Oil - (note 3)
• ▢ ½ cup Almond Milk - (note 4)
• ▢ 1 ½ teaspoon Vanilla Extract
• ▢ 1 cup Diced Strawberries - fresh, or frozen, finely diced (note 5)

To brush on top

• ▢ 2 tablespoons Soy Milk

To work the dough

• ▢ 2-3 tablespoons Flour

Optional icing

• ▢ ½ cup Powdered Sugar
• ▢ 1 tablespoon Almond Milk
• ▢ ½ teaspoon Vanilla extract

Instructions

• In a large mixing bowl, add self-rising flour, sugar, and salt. Whisk to combine nicely together.
• Dice the strawberries into 0.2-inch pieces. They must be small for best results. Place in a mixing bowl, sprinkle the extra tablespoon of flour on top, and stir to coat. Set aside.
• Add in the solid coconut oil and use a pastry cutter or your fingers to rub the coconut oil into the flour mixture until it forms pea-sized crumbles.
• Add floured strawberry pieces, and gently stir a few time to incorporate in the dry ingredients.
• Drizzle the milk, vanilla extract over the flour mixture and then gently mix in with a spoon or use your hand to knead, and form a sticky dough. As you knead some strawberry pieces might burst out, add a bit more flour to these spots to absorb the liquid.
• The dough will be sticky and should be rough. Don't over-mix to get it smooth. If it's too sticky, add a little more flour on the top.
• Chill the dough for 15 minutes.
• Meanwhile, preheat the oven to 400 °F (200 °C).
• Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray and generously flour the paper. The flour will absorb any liquid coming out of the sticky scone dough as they bake.
• Remove the dough from the fridge and place it onto a lightly floured surface. Sprinkle flour on top of the dough, especially on the visible strawberries. Press into an 8-inch disc with your floured hands. With a sharp knife, divide into 8 wedges.
• Separate each scone and place them 2-3 inches apart on the prepared baking sheet.
• Brush the top of the scones with 1-2 tablespoons milk.
• Bake the scones for 20-25 minutes at 400 °F (200 °C) until golden brown and the edges are dry and hard.
• Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.

Optional icing

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract until thick and smooth.
• Drizzle on top of the cooled scones.

Notes

Note 1: To make 2 cups of self-rising flour stir 2 cups of all-purpose flour with 4 teaspoons of baking powder. I don’t recommend all-purpose gluten-free flour for this recipe. Instead, try my almond flour scones.

Note 2: Any granulated sweetener can be used like sugar or brown sugar.

Note 3: If your coconut oil is liquid, pop the jar in the fridge to firm it up. Or use Cold plant-based butter.

Note 4: Or any milk you like, coconut milk, oat milk, soy milk.

Note 5: If frozen, make sure you chop the strawberry into small pieces.

Storage: Store the scones in the fridge in a sealed container for up to 4 days.

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Nutrition

Serving: 1scone | Calories: 239.7kcal | Carbohydrates: 31.4g | Protein: 4.3g | Fat: 11.3g | Saturated Fat: 8.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Sodium: 181mg | Potassium: 66.1mg | Fiber: 1.2g | Sugar: 5.5g | Vitamin A: 10.5IU | Vitamin B12: 0.04µg | Vitamin C: 10.6mg | Vitamin D: 0.04µg | Calcium: 31.4mg | Iron: 0.4mg | Magnesium: 11.3mg | Phosphorus: 37.6mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a handful of ingredients for this recipe. Here’s how to pick them.

• Self-Rising Flour – This provides the structure and rise in the scones. You can also use all-purpose flour mixed with baking powder.
• Coconut Sugar – It brings sweetness to the scones. You can also use granulated sugar or brown sugar.
• Solid Coconut Oil – This adds richness and flakiness, replacing traditional butter. Cold plant-based butter also works.
• Almond Milk – Almond milk adds moisture and binds the ingredients. Other plant-based milks like soy, oat, or coconut milk are fine.
• Vanilla Extract – It adds a warm, sweet flavor.
• Diced Strawberries – Strawberries bring a juicy, fruity flavor. You can use other berries if you prefer.
• Soy Milk (for brushing) – It gives the scones a golden-brown top. You can use any dairy-free milk you like.
• Flour (for working the dough) – Flour prevents the dough from sticking.

How to Make Strawberry Scones

This recipe is really easy to whip up. Here’s how in a few pictures.

Combine all the dry ingredients in a mixing bowl and incorporate the liquid ingredients.

Coat the strawberries in some flour and incorporate them in the dough.

Shape the dough into a large disc and place it on a baking sheet.

Slice the dough into 8 scones and bake them for 20-25 minutes at 400 °F (200 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect scones.

• Flour Strawberries Well – Always roll the pieces of strawberries in flour, or they release too much juice and the scones won’t bake well.
• Avoid Overmixing Dough – The dough will be rough, but if too sticky, generously flour the surface under and on top of the dough ball.  
• Use Fresh Strawberries – They give the best flavor and texture to the scones.
• Experiment with Berries – Use different berries like raspberries or blueberries to change the flavors.
• Add Sliced Almonds – Press some sliced almonds on top of the scones before baking; toasted almonds and strawberries taste great together.
• Drizzle Royal Icing – Serve with a drizzle of royal icing to boost sweetness.
• Chill the Dough – Chilling the dough before baking helps the scones hold their shape and become flakier.  
• Use Regular Flour – Do not swap the self-rising flour for regular gluten-free flour, it will not work.
• Small Strawberry Dices – Dice the strawberries into small pieces so they distribute evenly and bake properly.  
• Lightly Flour Baking Sheet – Lightly flour the baking sheet to absorb any liquid that comes from the scones during baking.

More Scone Recipes

Orange Scones

Gingerbread Scones

Banana Scones

Lemonade Scones