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Gluten Free Strawberry Scones
Prep time
Cook time
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Easy gluten free strawberry scones
Author: Jan Withington
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
- 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.
- 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.
- 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.
- 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.
- Bake 20 to 30 minutes or until golden brown.
- 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!
