Secret Recipe Club

Alrighty guys and gals…it’s time for that one event of the month that I just love sooooo much.

Secret Recipe Club time!

On another note, let’s talk about how I was totally temporarily scarred yesterday when my Dad and I took a trip to the grocery store for a few things and he MADE me purchase a package of Toll House Turtle Cookie Dough.

Are you serious?

Those were my exact words.

He said something along the lines of “Don’t bring your dad to the grocery store when he is starving.”

Touche. Touche.

Lesson well learned πŸ™‚

Anyhoo, let’s talk about my secret recipe clubb(er) πŸ™‚

This month’s secret recipe comes from Toni at Mommmy’s Menu.

Toni is a mother of SEVEN little people. And she has a food blog! I like her already πŸ™‚

Plus, her recipes all look amazingly delicious.

Since we know I have a “little” trouble making decisions, you can guess how long it took me to decide on a recipe.

Toni’s Strawberry Honey Butter caught my eye…I know it would be absolutely delicious w/ a loaf of warm cornbread or spread on some homemade biscuits.

I have actually made a similar recipe, and was looking for a way that I could “reinvent” this strawberry goodness.

So, I did what I do best.

I changed things up a bit.

Enter Strawberry Coconut Butter.

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Coconut and Strawberries. Two Ingredients.

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Ummmmmmm, yea.

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Imagine a silky smooth coconut spread chock full of strawberries.

It’s all naturally sweetened.

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This stuff is legit, people. I promise.

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Like I need a tropical vacation right this instant, legit.

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Like I could eat it for breakfast, legit.

And so I did.

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True Life: I’m addicted to Breakfast.

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These here are Strawberry Scones.

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Did I mention this is real life?

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Fun Fact: I was addicted to all things Strawberry Shortcake when I was little.

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You know, the actual animated character…yep.

Saw a child’s apron this weekend printed w/ Strawberry Shortcake all over it.

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Had to remind myself that I have absolutely no children.

Although, I will have children one day so that I can dress them up in cute clothes and take them to Foley’sΒ  JC Penny’s for kiddie portraits.

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My mom was that mom.

I will be that mom.

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Totally apologizing to my non-existent children in advance.

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These babies are chock full o’ strawberries.

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It’s seriously like triple the strawberries.

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Oh, and they are gluten-free

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and vegan.

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Mini-sized…perfect for sneaking into a matinee movie. πŸ™‚

BADA-BING!

5.0 from 2 reviews
Mini Strawberry Scones with Strawberry Coconut Butter
Author: 
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Gluten-Free/Vegan/Paleo These scones are chock full of strawberries and sweetened with a hint of maple syrup. Top with a naturally sweetened strawberry coconut butter for the perfect breakfast treat!
Ingredients
  • For the scones:
  • 1.5 c. almond flour
  • ½ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking soda
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 2 T. pure maple syrup
  • ½ c. unsweetened, vanilla almond milk
  • 1 t. pure vanilla extract
  • ½ c. fresh strawberries, roughly chopped
  • For the coconut butter:
  • 5 c. unsweetened, shredded coconut
  • ½ c. strawberries, stemmed, and cut in half
Instructions
  1. For the scones, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, and baking soda.
  3. Combine the flaxseed meal and water in a small mixing bowl. Let sit for 5 minutes to create an eggy consistency.
  4. Add the flax egg to the dry ingredients, along with the maple syrup, almond milk, and vanilla. Mix until a dough begins to form.
  5. Fold in the chopped strawberries.
  6. Form the dough into a large ball and place on the prepared baking sheet.
  7. Press gently down on top of the dough ball and pat the dough out into a round circle, about 1.5 in. thick.
  8. Use a pizza cutter to cut the dough into 8 even triangular shapes.
  9. Bake for 12-15 minutes or until the scones are lightly brown around the edges.
  10. In the meantime, make the coconut butter.
  11. Place the coconut in a large food processor and process on high until the coconut begins to break down, about 5 minutes. Scrape the sides of the bowl down as needed.
  12. Keep processing until the coconut forms a silky smooth texture, about 3 additional minutes.
  13. Pulse in the strawberries until just incorporated.
  14. You can also add the strawberries to the mix and process on high until the coconut butter begins to break back down into a silkier texture. I chose to leave my coconut butter a bit chunky.
  15. Take the scones out of the oven and cool completely before spreading with the strawberry coconut butter.
  16. Devour w/ coffee or a big glass of milk!

MANGIA!!!

Β 



Comments

  1. I could put that butter on…..oh, just about anything. Or just eat it with a spoon.

  2. What an awesome way to make that strawberry butter! I never would have thought of that. I have 5 flats of strawberries in my kitchen so can you guess what I’m going to try today? Thanks for all your kind words. Your non-existent children are very lucky, or they will be someday! πŸ™‚

    • Chelsy says:

      Haha! Thanks Terri! I enjoy your blog so much. Hopefully, one day my kids will be as lucky as yours πŸ™‚

  3. These look amazing! So many delicious strawberries πŸ™‚

  4. Hi, Chelsy! I got all excited to look at these strawberry scones, and even happier when I read that they are topped with coconut butter. What a treat to start the day…

  5. Wow, so many beautiful flavour combinations here. I just made coconut butter for the first time and have been hemming and hawing over how to use it. These scones, obvs. !

  6. What a great recipe and looks super tasty. Glad to be part of SRC group C with you!

  7. I love this recipe Chelsy I think I could eat all this:)

    • Chelsy says:

      If I can…you can! It is sooooooo yummy! Thanks for stopping by, so glad to be in group c w/ ya!

  8. Alrighty, then. I can finally comment without quilt since I have been lurking around your site since I received the SRC assignment for this month. πŸ™‚

    Love this recipe. I was just about to order some coconut butter. Thanks—now I can make my own and then add strawberries and then make these scones (or just eat the butter straight out of the food processor!)

    Thank you so much for the awesome crumble recipe!

    • Chelsy says:

      Debra! Thank you so much! I was sooooo flattered πŸ™‚ I’m so glad you chose that recipe. Oh, and definitely make your own coconut butter for sure…so much cheaper and better than store bought πŸ™‚

  9. These look freakin’ amazing!!! I can only imagine the aroma when they are baking, much less how wonderful they probably taste!!!

  10. Sounds amazing! I love the fact that this ‘butter” is even vegan and gluten free and looks amazing.. yummo.

  11. Your dish looks and sounds incredibly tasty. Glad to be part of SRC group C with you!

  12. Love the double whammy of strawberries- this looks like a perfect spring breakfast or snack.

  13. Swoon – you had me at Strawberry Coconut Butter and then you took it to another whole level! So making this when strawberry season hits – beautiful.

    • Chelsy says:

      Thanks Deanna! Soooooo delicious πŸ™‚ Oh, and that slaw on your blog looks incredibly delicious!

  14. Your scones and strawberry butter both look wonderful!!! Such a delicious breakfast treat…but I’d have to go for seconds by mid-afternoon πŸ™‚

    • Chelsy says:

      Liz, I have had these for breakfast, lunch, snack, and with dinner…super addicting πŸ™‚

  15. hahahaha – you are too funny. and these look much too good πŸ™‚

    Happy SRC reveal from a group C member!!

  16. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.

    Jennifer
    thejennyevolution.com

  17. Awesome post.

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