Gluten Free Strawberry Scones
 
Prep time
Cook time
Total time
 
Easy gluten free strawberry scones
Author:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
  • SCONES
  • 2 cups strawberries stemmed and cut into small pieces
  • 1 cup Cup4Cup All Purpose Flour - gluten free
  • 1¼ cups Bob's Red Mill 1 to 1 Baking Flour - gluten free (use more if dough is too sticky)
  • 3 tbsp sugar
  • 1 tbsp Clabber Girl baking powder - gluten free
  • ¼ tsp salt
  • 1 large egg
  • 6 tbsp butter cold, cut into small cubes
  • ⅔ cup whole milk
  • 1 egg for egg wash, beaten
  • 1 tbsp Turbinado sugar
  • ICING
  • 1½ cups powdered sugar
  • 3 to 5 tablespoons lemon juice (or more)
Instructions
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.
  2. In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter, using a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas.
  3. Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Place dough onto a floured surface and shape into a round 10 inch disk.
  4. Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles onto the prepared baking sheet. Brush the scones with the egg wash and sprinkle with turbinado sugar.
  5. Bake 20 to 30 minutes or until golden brown.
  6. Whisk the icing sugar with the lemon juice until smooth. Add more or less lemon juice or icing sugar until you receive desired consistency. Drizzle icing over scones. Yum!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-strawberry-scones/