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Strawberries and coconut cream mini scones

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Celebrating the Wimbledon final today with these strawberries and coconut cream mini scones. What on earth happened to Federer and Djokovic? Can’t believe they both got slammed! Who are you rooting for today? I’m going all out British with these strawberries and coconut cream mini scones and rooting for Murray. He’s looking fierce so it’s going to be a great game.

Match treats don’t come healthier than this. These mini scones are grain, gluten, sugar and dairy free and whipped up in under 30 minutes leaving you time to get ready for the game.

Makes 18 strawberries and coconut cream mini scones


  • 3 pears
  • 130ml water
  • 200g ground almonds
  • 1 teaspoon vanilla powder
  • 40g coconut oil
  • 4 eggs
  • 100g strawberries
  • 1 small pot of coconut yoghurt


Preheat the oven to 200C/ 180C (fan assisted) and grease a mini muffin tin with coconut oil to prevent sticking.

Peel all the pears, remove the core and seeds and chop into chunks. Place  in a saucepan with 130ml of water and stew for about 10 minutes until soft and the water has reduced. If you need more, add a little. Allow to cool slightly then puree using a hand blender until smooth. You’d don’t want this too dry as it’s to add moisture to the cake. It should be fairly runny but not like water.

Whisk the eggs with a fork and combine with the almonds, vanilla and soft coconut oil. Add the pear puree. Mix well and spoon into your mini muffin baking tray.

Bake in the oven for 25 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the muffin tin.

Meanwhile, lightly blitz the strawberries using a hand blender so still thick and chunky.

slice the mini scones in half. On the base add a teaspoon of your strawberry ‘jam’ and a dollop of coconut yoghurt. Add the top and you’re good to go!

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