Gluten Free Strawberries And Cream Scones Recipes

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GLUTEN-FREE STRAWBERRIES AND CREAM SCONES



Gluten-Free Strawberries and Cream Scones image

Delight your family with these wonderful strawberry and cream scones - a sweet addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 10

Number Of Ingredients 11

1 cup white rice flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch flour
2 teaspoons xanthan gum
3 tablespoons sugar
1 tablespoon gluten-free baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into 1/4-inch pieces
1/2 cup chopped fresh strawberries
1 1/4 cups whipping cream

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.
  • Onto cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.
  • Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.

Nutrition Facts : Calories 280, Carbohydrate 29 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g

GLUTEN-FREE STRAWBERRY LIME SCONES



Gluten-Free Strawberry Lime Scones image

Mother's Day is the perfect time to try these springtime scones.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 11

1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/3 cup granulated sugar
2 teaspoons gluten-free baking powder
1 teaspoon grated lime peel
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup cold butter, cut in small pieces
3/4 cup chopped fresh strawberries
1 cup whipping cream
3/4 cup powdered sugar
1 to 2 teaspoons fresh lime juice

Steps:

  • Heat oven to 425°F.
  • In medium bowl, stir together flour blend, granulated sugar, baking powder, lime peel, xanthan gum and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Gently stir in strawberries. Stir in whipping cream just until moistened.
  • On surface lightly sprinkled with flour blend, knead mixture 5 to 7 times to form dough. Pat into 3/4-inch circle. Cut dough into 8 wedges. Place wedges on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until golden brown. Let stand on cookie sheet 1 minute. Remove from cookie sheet to cooling rack. In small bowl, mix powdered sugar and lime juice until thin enough to drizzle. Drizzle over warm scones. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 11 g, ServingSize 1 Scone, Sodium 330 mg, Sugar 20 g, TransFat 1/2 g

STRAWBERRIES 'N' CREAM SCONES



Strawberries 'n' Cream Scones image

This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
2-1/4 teaspoons baking powder
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half-and-half cream
1/2 cup coarsely chopped fresh strawberries
1 large egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

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