Gluten Free Strawberry Scones
These gluten free strawberry scones are soft and tender, and loaded with fresh strawberries. Finished with a thick glaze, they’re perfect for summertime!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3½ cups (490 g) Kim's AP gluten free flour blend ((or your favorite blend containing xanthan gum))
- ¼ cup plus 2 tbsp (80 g) granulated sugar
- 5 tsp baking powder
- 5⅔ tbsp (80 g) butter, softened
- 1½ cups (300 ml) milk ((can substitute non-dairy milk of choice))
- 3 large eggs, at room temperature
- 1 cup (about 152 g) strawberries, chopped (from 4-5 medium strawberries)
- 1 cup (125 g) powdered sugar
- 2-4 tsp milk, or more for pipable glaze
- 1 tsp vanilla extract
Instructions
- 1
Whisk flour, sugar, and baking powder in large bowl. Cut the butter into the dry ingredients using your hands or with a fork or pastry cutter. It should resemble bread crumbs when fully incorporated. Whisk milk and eggs in another bowl/measuring cup.
- 2
Add half of wet mixture to dry mixture and stir to combine. Add more of the wet mixture to form a soft, wet dough (you may not need all of it).
- 3
Fold strawberries into dough and mix to combine.
- 4
Pat or roll dough into a 1 to 1½-inch thick round.
- 5
Cut dough in half and then in half again to make four pieces. Cut each fourth in half to make eight triangles.
- 6
Place scones on parchment-lined baking sheet and brush tops with any extra egg/milk mixture. Allow to sit for 10 minutes.
- 7
Preheat the oven to 425° F.
- 8
Bake scones for about 15-20 minutes, or until very lightly browned and puffed.
- 9
While scones are baking, make glaze by stirring powdered sugar, milk, and vanilla in a small bowl until smooth.
- 10
Drizzle glaze on warm scones.
- 11
Serve warm or at room temperature with jam, clotted cream, or both.