GLUTEN FREE STRAWBERRY SCONE RECIPE - (4.3/5)

Gluten Free Strawberry Scone Recipe - (4.3/5) image

Provided by flour_arrangements

Number Of Ingredients 19

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1 cup white rice flour
1/4 cup brown rice flour
1/3 cup sweet sorghum flour
1/3 cup tapioca flour
1/2 tsp xanthan gum
1/4 tsp guar gum
1/2 tsp fine sea salt
4 1/2 tbsp white sugar
1 1/2 tbsp brown sugar
1 1/4 to 1 1/3 cup chopped strawberries (about 4 medium/large strawberries)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cream of tartar
2/3 cup 1% fat buttermilk
1 whole egg
1 egg yolk
2 tbsp cold butter (cut into small 1/4-1/3 in. cubes)
1 tsp dried orange zest
2 tsp vanilla extract

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).