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Strawberry Scones Recipe with Coconut Milk
Strawberry scones recipe made with coconut milk and white whole wheat pastry flour. Enjoy for breakfast for brunch.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
10
Servings
Calories:
165 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar substitute I used Swerve
- 1 teaspoon vanilla extract
- 3/4 cups coconut milk canned
- 1/2 cup strawberries diced
- confectioner's sugar Swerve, for sprinkling on top
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk together flour, baking powder, salt, and sweetener.
- In a small bowl stir together coconut milk, vanilla. Pour over dry ingredients and mix with a fork until a dough forms (you may need more liquid, but you don't want it too wet). Fold in strawberries.
- Place batter on a lightly floured surface and gently pat down so the batter is even. Using a small biscuit cutter form 10 pieces (or cut into triangles). Place on prepared baking sheet and place in the freezer for 15 minutes.
- Remove from freezer and bake for 15 minutes or until set. Sprinkle with powdered sugar (Swerve).
Cup of Yum
Nutrition Information
Serving
1g
Calories
165kcal
(8%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
182mg
(8%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 165
% Daily Value*
| Serving | 1g | |
| Calories | 165kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 182mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.