Strawberry Scones (Keto, Gluten-Free)

Preheat oven to 375ºF. Cover a baking sheet with a piece of parchment paper and set aside.

Place sliced strawberries on a paper towel and cover with a second paper towel. Press gently and set aside while you prepare the dough.

Mix almond flour, coconut flour, baking powder, baking soda, salt and Swerve in a medium bowl until well-combined. Add diced butter to the flour. Using your hands, mix until butter is coated and dough becomes crumbly. Set the bowl in the freezer while you prepare the other ingredients.

Beat egg in a small bowl. Mix in vanilla extract, almond milk, and apple cider vinegar.

Remove the bowl of batter from the freezer and add the wet ingredients to the dry. Using your hands, mix the dough just enough to evenly combine everything. Gently fold sliced strawberries into the dough and form into a ball.

Place the ball of dough in the centre of your tray and press to spread. Shape into a circle, making sure the edges are secure and not too crumbly. Slice into 8 even pieces and gently separate the pieces so there is a bit of space between each scone.

Place the tray in the oven and bake for 20 minutes. The tops and edges of the scones should be golden brown. Remove tray from oven and place on a wire rack to cool. Do not handle the scones until they have completely cooled. Serve with butter and/or whipped cream!