Gluten Free Strawberry Scones Photo by Kate Chan
We are nearing the end of the strawberry bonanza locally. It surprises me every year just how quickly strawberries come and go. Next up: raspberries. And I will be using this recipe with those batches as well. ’Cause when life hands you flats of berries, you’d better do something with them.
We’ve been inundated. I’ve been serving strawberries at every meal: pancakes, scones, muffins, strawberry cake, sponge cake with strawberries, granola, dried strawberries, quinoa and strawberries, etc. The majority were just eaten outright. By the bucket load. The kids have both been covered from top down with strawberries.
I don’t feel guilty at all when I’m passing strawberries to the girls for their snacks. Score one for the no-guilt train.
This recipe calls for mostly whole grain flours. It is important that you are using fresh flours in order not to have a bitter taste. I used millet but you can use brown rice or sorghum. (I prefer sorghum and millet over rice flours.)
Truly, this whole thing comes together easily, but there are a few caveats to be aware of:
- Taste your berries and please, adjust the sweetness of the scone batter according to your tastes.
- Adjust the lemon juice to your liking as well. I added it to brighten the flavor a bit, but know that some are not lemon fans.
- Serve warm. I did eat one cold and enjoyed it, but nothing warms the heart better than a warm scone. (True statement whether that scone be gluten free or not in my book.)
- Consider a dollop of sweetened whipped cream with sliced berries as your topping or a butter, of course.
Recipe makes one dozen muffin-sized scones
- 1 1/4 cups cleaned strawberries, pureed = 1/2 cup strawberry puree.
- 1 cup sliced strawberries
- Preheat oven to 350F.
- Cream together butter and cream cheese for 2 minutes.
- Add brown sugar and cream again for 2 minutes.
- Sift together millet, sweet rice flour, baking powder, baking soda, and salt in a separate bowl.
- Make your strawberry puree in a small blender.
- Add the dry ingredients and the strawberry puree, lemon juice and blend until well incorporated.
- Mix in sliced strawberries.
- Drop – with an ice cream scoop or large spoon – or on to a silpat or parchment paper covered baking sheet. Leave 1 1/2″ for space around the scones.
- Sprinkle the tops with turbinado sugar.
- Bake for 8 – 12 minutes until golden brown.
- Remove from the oven and brush on the glaze, if using. Allow to cool for several minutes before serving.