Best Gluten Free Strawberry Scone Recipes

GLUTEN-FREE STRAWBERRY LIME SCONES

Steps:

• Heat oven to 425°F.
• In medium bowl, stir together flour blend, granulated sugar, baking powder, lime peel, xanthan gum and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Gently stir in strawberries. Stir in whipping cream just until moistened.
• On surface lightly sprinkled with flour blend, knead mixture 5 to 7 times to form dough. Pat into 3/4-inch circle. Cut dough into 8 wedges. Place wedges on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown. Let stand on cookie sheet 1 minute. Remove from cookie sheet to cooling rack. In small bowl, mix powdered sugar and lime juice until thin enough to drizzle. Drizzle over warm scones. Serve warm.

GLUTEN FREE STRAWBERRY SCONE RECIPE - (4.3/5)

Steps:

• Remove the 2 tbsp of butter from the fridge, cut into small cubes and set aside. In a large bowl, mix together all flours, xanthan gum, guar gum, baking soda, baking powder, salt and cream of tartar. Next, create a small whole in the center of the flour where you will add the wet ingredients, but first add both sugars to the middle. Next add eggs, buttermilk, the whole egg, egg yolk, orange zest and vanilla extract. After this, I cut up the strawberries. Then I added the cold butter to the flour/wet mixture in the large bowl, I then kneaded the dough and mixed in the butter (the warmth from your hands will help it melt a bit). Lastly, carefully add the strawberries a few tablespoons at a time, using a fork or spoon to nestle the strawberries into the dough. Spray a large cookie sheet with nonstick spray, then start shaping the dough into 6-7 round/medium-sized scones, place them about an inch apart on the baking sheet :). Bake for about 12 minutes at 425, they will be slightly golden brown on top. Allow them to cool for about 15 minutes before carefully removing them from the cookie sheet with a flat spatula. You can store these in an air-tight container. I didn't refrigerate them the first night (they were quite moist the next morning) but I do recommend refrigerating them after the first day (b/c they contain quite a bit of dairy).