Gluten Free Strawberry Scone Recipe 435

GLUTEN FREE STRAWBERRY SCONE RECIPE - (4.3/5)

Steps:

• Remove the 2 tbsp of butter from the fridge, cut into small cubes and set aside. In a large bowl, mix together all flours, xanthan gum, guar gum, baking soda, baking powder, salt and cream of tartar. Next, create a small whole in the center of the flour where you will add the wet ingredients, but first add both sugars to the middle. Next add eggs, buttermilk, the whole egg, egg yolk, orange zest and vanilla extract. After this, I cut up the strawberries. Then I added the cold butter to the flour/wet mixture in the large bowl, I then kneaded the dough and mixed in the butter (the warmth from your hands will help it melt a bit). Lastly, carefully add the strawberries a few tablespoons at a time, using a fork or spoon to nestle the strawberries into the dough. Spray a large cookie sheet with nonstick spray, then start shaping the dough into 6-7 round/medium-sized scones, place them about an inch apart on the baking sheet :). Bake for about 12 minutes at 425, they will be slightly golden brown on top. Allow them to cool for about 15 minutes before carefully removing them from the cookie sheet with a flat spatula. You can store these in an air-tight container. I didn't refrigerate them the first night (they were quite moist the next morning) but I do recommend refrigerating them after the first day (b/c they contain quite a bit of dairy).

GLUTEN-FREE STRAWBERRY LIME SCONES

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.

GLUTEN-FREE STRAWBERRIES AND CREAM SCONES

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.

GLUTEN-FREE SCONES

Steps:

• Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
• Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
• Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
• Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
• Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.