Strawberries-and-Cream Scones Recipe

Strawberries-And-Cream Scones Recipe

Ingredients

Prep Time: 20 Minutes – Start to Finish: 50 Minutes – Makes 10 scones

• 1 cup white rice flour
• ½ cup tapioca flour
• ¼ cup millet flour
• ¼ cup potato starch
• 2 teaspoons xanthan gum
• 3 tablespoons sugar
• 1 tablespoon gluten-free baking powder
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into ¼-inch pieces
• ½ cup chopped fresh strawberries
• 1¼ cups whipping cream

Method

1. 1 Heat oven to 375°F
2. Line cookie sheet with cooking parchment paper
3. 2 In large bowl, mix all flours, the potato starch, xanthan gum, 2 tablespoons of the sugar, the baking powder and salt with whisk
4. Cut in butter, using pastry blender or fork, until coarse crumbs form
5. Add strawberries; stir gently to coat with crumb mixture
6. Stir in 1 cup plus 2 tablespoons of the whipping cream, mixing just until combined
7. 3 Onto cookie sheet, drop dough by ¼ cupfuls about 2 inches apart
8. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar
9. 4 Bake 25 to 30 minutes or until golden and puffed
10. Remove from cookie sheet to cooling rack
11. Serve warm
12. Scone: Calories 280; Total Fat 17g Saturated Fat 10g, Trans Fat 0 5g); Cholesterol 50mg; Sodium 280mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g

Full List of Gluten-Free Recipes
Full List of Scone Recipes