These delicious gluten-free Strawberry-Walnut Scones are made with Melt® Organic and coconut flour. They are the perfect breakfast or brunch treat with English breakfast tea – crispy on the edges, soft and flavorful inside with just a touch of sweetness from the strawberry jam. This recipe makes eight scones, so you can freeze and thaw individually for a quick breakfast treat. We have Tammy Credicott and her book, Paleo Indulgences, to thank for the fabulous recipe adapted here.

Dry Ingredients:

2 cups raw walnuts

¼ cup coconut flour, sifted

1 tsp cinnamon

1 tsp baking soda

½ tsp sea salt

Wet Ingredients:

¼ cup pure maple syrup

1 tsp pure vanilla extract

2 eggs

¼ cup Melt® Organic, softened until pourable


Organic strawberry jam


  • Preheat oven to 350 degrees F.
  • Place the walnuts in a food processor and pulse until a fine meal is formed.
  • Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine.
  • Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer.
  • With the mixer on low, slowly pour in the Melt Organic. Mix well.
  • Using an ice-cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet.
  • With your thumb or a teaspoon, make deep well in the center of each scone.
  • Fill each well with 1 teaspoon strawberry jam.
  • Bake 23-25 minutes or until tops are golden brown and the dough springs backs when pressed lightly.
  • Cool on pan for 5 minutes, then transfer to wire racks to cool completely.
  • Store leftovers in an airtight container up to 3 days or freeze up to 3 months.