Gluten Free Strawberry Lime Scones Recipes

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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

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

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