Gluten Free: Drop Strawberry Scones

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:

1. Taste your berries and please, adjust the sweetness of the scone batter according to your tastes.
2. 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.
3. 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.)
4. Consider a dollop of sweetened whipped cream with sliced berries as your topping or a butter, of course.