Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.: As you set the oven, notice the faint hum and warmth building in the kitchen, which gives the scones an even environment to rise and brown. Preheating ensures the moment the scones hit the oven they start to set around the edges, producing that desirable crust contrast with the soft interior. A common mistake is placing cold dough into an oven that is not up to temperature, which causes uneven rise and a gummy center, so always wait until it signals it is ready. The parchment prevents sticking and helps with easy transfer, and you should see the oven light create a golden glow inside when the tray goes in.
Chop the strawberries into small pieces. They should be smaller pieces than you would think – about the size of blueberries.: When you cut the strawberries , listen for the gentle yielding of the fruit, and aim for pieces about the size of blueberries so they distribute without creating big pockets of moisture. Smaller pieces mean more even bursts of flavor and less juice pooling that can make the dough sloppy. If the pieces are too large, they can puncture the scone surface and leak, so take your time with a sharp knife and a steady hand; blot very wet berries on a paper towel to remove excess juice if needed.
Transfer the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract to a large mixing bowl and mix well until the wet ingredients are combined.: As you whisk these together, you will see the mixture become glossy and slightly thickened, a sign the liquids are marrying. The maple syrup will add viscosity, and the oil provides silkiness, while the extracts contribute aroma that blooms as you stir. Avoid overbeating which can introduce too much air and change texture; mix until uniformly combined and smelling fragrant, then stop. If the mixture separates or seems odd, scrape the bowl sides and rewhisk briefly for a smooth base.
Add the dry ingredients (almond flour, baking powder, baking soda, and sea salt) to the large bowl and mix until a thick sticky dough forms. Stir in the chopped strawberries until they are well distributed throughout the scone dough. There's no need to mix the flour mixture in a separate bowl before mixing it into the wet ingredients, although you are welcome to if you'd like. The dough should be very sticky but not overly wet. If it appears as though it is too sticky to hold together, add 1/2 cup to 1 cup of additional almond flour.: Right away you will notice the texture shift from liquid to a dense, sticky mass as the almond flour absorbs moisture. Use a sturdy spoon or spatula, and fold gently until there are no large dry pockets, but do not overmix because the dough should remain slightly lumpy. The correct consistency is sticky yet cohesive enough to hold shape when scooped; if it feels impossibly gooey, add additional almond flour in small increments. A trap here is assuming more liquid will help, which only leads to heavier scones, so err on the side of adding dry ingredient to fix excess moisture.
Drop mounds of scone dough onto the prepared baking sheet, making any shape you like. You can stick with drop scones that are freeform in shape, or make circles or triangles (I make triangles). Note that the scone mixture is very sticky so it will stick to your hands – this is normal. The strawberries will want to poke out of the dough – simply poke them back in. Nevertheless, if you're able to form the mixture into a ball of dough, an easy way of getting equal sized scones is by forming a disc shape out of the dough and using a knife to cut 8 equal sized triangles.: At this stage you should notice the dough studded with bright specks of red and a faint fragrant sweetness. Fold gently so the fruit stays intact and evenly dispersed; rigorous mixing will bruise the berries and release too much juice. The strawberries should peek through the surface occasionally, and when you press a bit of dough it should give with a soft, slightly tacky resistance. A typical error is overhandling which makes the dough warm and more prone to spreading, so keep your hands cool and work quickly.
The scones spread while baking so give sure to give each lump of dough plenty of room to grow.: When you portion the dough, listen for the soft thud as it lands on the parchment, and notice how it holds shape despite being sticky. If you prefer uniform pieces, shape a disc and cut into triangles, but freeform drop scones give a rustic character. Space them well because they will spread during baking, and if you see fruit poking out, gently press it back in to avoid burning or excessive browning. One mistake is crowding the tray which causes the scones to bake together, so leave generous gaps for air and heat circulation.
Bake scones on the center rack of the preheated oven for 20 to 25 minutes or until golden brown around the edges and the scones feel firm when gently poked.: You will observe that as they heat, the edges set and the centers puff slightly while aroma develops; this is the oven doing its job. Proper spacing lets the hot air flow evenly which creates consistent browning and texture. If scones are too close, the sides will steam rather than brown, resulting in a softer crust, so maintain adequate distance and use the center rack for even heat. Avoid opening the oven door frequently, as that causes temperature drops and uneven results.
Remove the strawberry scones from the oven and allow them to cool for 10 minutes before moving them off of the cookie sheet. If you’d like, transfer the finished scones to a wire rack to finish cooling.: As they bake, you will see the edges take on a warm golden color and the kitchen will fill with a nutty, fruity aroma. The surface should look set and slightly cracked, and when you gently press the top it should spring back or feel firm, indicating doneness. Overbaking will dry them out, so start checking at the earlier time if your oven runs hot; underbaking leaves them soft and doughy inside. Rotate the tray halfway through if your oven has hot spots to ensure uniform color.
Serve and Enjoy!: The cooling period is when the crumb finishes setting and the juices in the strawberries redistribute rather than leaking out. You will notice the aroma mellows into something cozy and warm as they rest. Move them carefully so the bottoms do not tear, and transfer to a wire rack if you want faster cooling. A common mistake is removing them immediately which can cause them to fall apart while still fragile, so give them that brief rest for stability.
Serve and Enjoy: The final moment is gratifying, when you break a scone and see the tender interior with specks of strawberry . Serve warm to highlight the melt in your mouth texture and the fragrant notes from the extracts. If you plan to store them, let them cool completely to avoid condensation, then keep them in an airtight container. Avoid reheating in a microwave for long periods, as it can make them rubbery; a quick warm up in a low oven restores freshness nicely.
