Strawberry Scones
Strawberry Scones
Servings: 8 Scones
Calories: 325kcal
Ingredients
For the scones
- 2 cups (272 grams) gluten-free baking flour
- ½ teaspoon xanthan gum (omit if your blend contains it)
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (14.4 grams) aluminum-free baking powder
- ⅛ teaspoon fine sea salt
- 1 large egg
- ½ cup sour cream (245 grams) (I used lite)
- ½ teaspoon pure vanilla extract , divided
- ½ cup (1 stick) (226 grams) unsalted cold butter, cut into cubes
- 1 cup (200 grams) fresh strawberries, diced
For the glaze
- ½ cup (112 grams) powdered sugar
- 1 ½ teaspoons (368 grams) milk or cream
- 1 teaspoon (4.2 grams) pure vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or silicone baking mat.
- Sift the gluten-free flour, xanthan gum, sugar, baking powder, and salt together in a large bowl. Whisk to combine and set aside.
- In a small bowl, whisk together the egg, sour cream, and vanilla extract. Set aside.
- Cut the butter into the flour mixture using a pastry cutter or fork. Work the butter into the flour until it feels like wet sand. There shouldn’t be any large pieces of butter left.
- Stir in the wet ingredients until it comes together. If it is too dry, add a bit of milk one teaspoon at a time. If the dough is too wet/sticky, add a tiny bit of flour until it reaches the right consistency. Fold in the strawberries.
- Form dough into a ball and move to a cutting board dusted with flour. With your hands, form dough into a disk shape. Cover with plastic wrap and roll into a 10-inch (or so) disk.
- Using a large knife or pizza wheel, cut the dough into 8 wedges and move to the prepared baking sheet. Place scones about 2 inches apart.
- Bake for 18 minutes at 400°F. Cool on the baking sheet for 5 minutes before moving to a cooling rack. Cool for 5-10 minutes before serving. Serve warm or at room temperature.
- While the scones are cooling, make the glaze by combining powdered sugar, milk or cream, and vanilla extract. Mix until smooth.
- Drizzle over the scones before serving.
Notes
Notes: I recommend refrigerating your scones for 30 minutes before baking. It helps them keep their shape.
Nutrition
Nutrition Facts
Strawberry Scones
Amount Per Serving
Calories 325
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 175mg7%
Potassium 60mg2%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 22g24%
Protein 4g8%
Vitamin A 477IU10%
Vitamin C 11mg13%
Calcium 156mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe for Gluten Free Strawberries and Cream Scones can also be found on What The Fork Food Blog.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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