Grain-Free Strawberry Scones

Directions

1. Preheat oven to 400°F.
2. Pour flatbread mix in a medium bowl. Add solid coconut. Using a fork, cut oil into the mix until mixture looks like coarse pebbles. Place in the freezer for 10 minutes.
3. Once chilled, add milk and eggs and stir gently until just mixed. Gently fold in strawberries until they are evenly distributed. Pour onto a piece of parchment paper. Wet your hands with water and form mixture into an 8-inch circle about 1 inch thick. Place the parchment paper in a 10-inch cast iron skillet or on a sheet pan.
4. Slice into six even triangles and sprinkle with coconut sugar or monk fruit sweetener. Bake for 20-25 minutes, or until golden brown. Allow to rest for 5-10 minutes before serving.