White Chocolate Strawberry Scones (AIP, Paleo)

It feels like forever since I have posted a recipe but I am back with a long anticipated recipe that I teased on Instagram a few months ago- a white chocolate strawberry or raspberry scone!

This recipe was adapted from my lemon blueberry muffin recipe by a friend of mine. She had made my muffin recipe a few times and really liked it. Then she went on a weekend trip to the mountains and stopped at a bakery where they had white chocolate raspberry and strawberry scones. She knew she had to make an AIP version so she got to work in the kitchen and this is the recipe she came up with! I asked her if I could post this recipe on my blog and she was more than happy to share it with you guys.

These are really delicious scones and I enjoyed them at a Royal Tea this past Saturday to celebrate Harry and Meghan’s Royal Wedding!

You can make these scones with the berry of your choice. I prefer raspberries or strawberries personally but blueberries or blackberries would work as well. I have only tried this recipe with fresh berries, not frozen. So I would recommend you use fresh berries but if you try this recipe with frozen berries, leave a comment below letting us know how it turned out.

I hope you enjoy this recipe! Let us know if you make it!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

5 from 1 vote

Print

White Chocolate Strawberry Scones (AIP, Paleo)

An AIP friendly scone perfect for a royal tea!

Course Dessert, Snacks

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 scones

Ingredients

• 1/2 cup coconut milk
• 4 Tbsp honey
• 3 Tbsp coconut oil, melted
• 1 tsp alcohol free vanilla extract
• 3/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1/4 cup water for the gelatin egg
• 1 Tbsp gelatin
• 3/4 cup fresh strawberries or raspberries
• 1/4 cup coconut butter (manna), chopped into small chunks

Instructions

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a large bowl combine the coconut milk, honey, coconut oil, and vanilla. Whisk until smooth.
3. In a medium sized bowl combine the flours, baking soda and salt together. Stir.
4. Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
6. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
7. Gently fold in the strawberries or raspberries and coconut butter chunks. Spoon the batter onto the cookie sheet in rounded tablespoons.
8. Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the scone.
9. Remove from the oven and let cool in pan for 15 minutes. Then carefully move to a cooling rack and allow to cool completely.
10. Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months.