Strawberries-and-Cream Scones Recipe

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Recipe Category: Gluten-Free

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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

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