There’s nothing better than homemade strawberry rhubarb scones. I got some inspiration from Cassy Joy Garcia of FED+fit and put my own creative twist on her scone recipe. I hope you all like it!

STRAWBERRY RHUBARB SCONES gluten-free, paleo, vegetarian 1 1/3 cup almond flour 1/4 cup arrowroot pinch of salt 1 tsp baking powder 1/2 cup fresh strawberries 1/2 cup fresh rhubarb 1/4 cup extra virgin coconut oil 3 tbsp coconut sugar 2 tsp vanilla extract 1 egg Preheat oven to 350 degrees and line a 9 inch metal pan with parchment paper. Whisk all the dry ingredients together then stir in the strawberries and rhubarb. Whisk all the wet ingredients together then stir into the dry. Pour into the baking pan and bake for 30 minutes. Let cool for at least 10 minutes, slice, and enjoy.

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