Gluten-Free Strawberries & Cream Scones

Gluten Free, Dairy Free

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Gluten-Free Strawberries & Cream Scones

Berries & Cream, Berries & Cream, I’m a little lad who loves Berries & Cream! [anyone else vividly remember this starburst ad? No, just me? Cool cool.]

Well I can confirm that I sure do love Strawberries & Cream - and even better, these soft and flavorful Gluten-Free Strawberries & Cream Scones! They make the perfect breakfast or treat for the brunch table. Drizzled with fresh strawberry icing, you can’t go wrong with serving up these scones this Spring season!

I used to be intimidated by scones and thought it would be super difficult to make them… boy was I wrong!! They are actually quite simple and so quick to make!

I start by mixing together all the dry ingredients and combining it with the wet ingredients. Toss in crushed freeze-dried strawberries and mix it all up! Then, on a lightly floured surface (I used almond flour), make the dough into a ball and flatten out into a circle with about 1” depth. Using a pizza cutter or pastry cutter, slice it like you would a pizza into 8 slices. Place them on a lined baking sheet, cool in the fridge for 30 minutes and bake! Drizzle with icing once they cool a bit and you’re ready to enjoy!

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Gluten-Free Strawberries & Cream Scones

Danielle Webb 3/12/2020

Prep time: 20 minutes

Chill time: 20-30 minutes

Cook time: 18-25 minutes

Total time: 1 hour, 15 minutes

Servings: 8 scones

Ingredients:

• 2 cups almond flour
• 3/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 cup vegan butter, chilled or frozen
• 1/4 cup canned full-fat coconut milk (+ 1 Tbsp coconut milk for icing)
• 1 Tbsp maple syrup
• 1 egg
• 1 1/2 tsp vanilla + 1/2 tsp for icing
• 1/2 cup freeze dried strawberries, crushed + 1 Tbsp for icing
• 1 cup powdered sugar, for icing

Instructions:

1. Mix flour, sugar, salt, and baking powder in a bowl
2. Grate the butter and combine with dry ingredients using a pastry knife or fork
3. In a separate bowl, add the coconut milk (keeping most of it the top layer in the can, then adding in some of the liquid), whisk until combined and a buttermilk-like texture
4. In the bowl with the coconut milk, whisk in maple syrup, egg, and vanilla
5. Add the wet ingredients to the dry, stir to combine
6. Fold in freeze-dried strawberries
7. Place dough on floured surface (a little almond flour will do) and form into a circle, about 1" thick
8. Cut dough into 8 triangles and set on baking sheet in the fridge for about 20-30 minutes to chill
9. Preheat oven to 400 F
10. Bake 18-25 minutes *For icing: Combine 1 cup powdered sugar, 1 Tbsp coconut milk, 1/2 tsp vanilla, 1 Tbsp freeze-dried strawberries and whisk. Drizzle on scones when ready to serve.

Whip these up at your next brunch with family and they are sure to be a hit!!

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb