📝 Ingredients:

1 ¾ cups almond flour

¼ cup oat flour (or whole wheat flour)

1 ½ tsp baking powder

¼ tsp salt

½ tsp cinnamon (optional)

1 egg

¼ cup almond butter (natural, unsweetened)

3 tbsp maple syrup or monk fruit syrup

1 tsp vanilla extract

2 tbsp almond milk (or milk of choice)

½ cup finely chopped fresh strawberries

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Combine dry ingredients: In a large bowl, whisk together almond flour, oat flour, baking powder, salt, and cinnamon.

3. Mix wet ingredients: In a separate bowl, whisk the egg, almond butter, syrup, vanilla, and almond milk until smooth.

4. Form the dough: Add the wet mixture to the dry and stir until combined. Gently fold in the chopped strawberries.

5. Shape scones: Transfer dough to the baking sheet and form into a 1-inch thick disc. Cut into 8 wedges and slightly separate them on the tray.

6. Bake for 18–22 minutes, until golden and slightly firm. Let cool on the tray for 10 minutes before serving.

✅ Tips:

• Use freeze-dried strawberries for less moisture and more concentrated flavor.

• Drizzle with extra almond butter or a sugar-free glaze for a treat.

• Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.