📋 Instructions

1. 1Preheat and prep — Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Set a wire rack nearby for cooling later.
2. 2Whisk the dry mix — In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until no lumps remain, about 30 seconds.
3. 3Cut in the cold fat — Add the cold cubed butter or cream cheese if using and rub it into the dry mix with your fingertips until it looks like coarse sand with a few pea-sized bits, about 2 minutes.
4. 4Add the wet ingredients — Whisk the cold heavy cream, egg, and vanilla in a small bowl, then pour into the dry mix and stir with a spatula until a shaggy dough just forms, about 20 strokes. Do not overmix.
5. 5Fold in strawberries — Gently fold in the diced strawberries with a spatula, just until distributed, about 5 folds. Overworking the dough crushes the berries and tints everything pink.
6. 6Shape the wedges — Turn the dough onto the parchment and pat into a 7-inch (18cm) round about 1 inch (2.5cm) thick. Cut into 8 wedges with a sharp knife, then separate them by 1 inch (2.5cm) on the sheet.
7. 7Chill and brush — Chill the tray in the freezer for 15 minutes while the oven finishes heating. Brush the tops with the remaining 2 tablespoons of cream, being careful not to drag the dough.
8. 8Bake until golden — Bake at 375F (190C) for 18 to 22 minutes, until the tops are golden brown and the centers read 200F (93C) on an instant-read thermometer. Edges should look set, not wet.
9. 9Cool on the wire rack — Slide the scones onto the wire rack and cool for 15 minutes. Whisk the powdered erythritol with cream and drizzle over the cooled scones, then top with fresh strawberries.