Freeze-dried strawberries and heavy cream lend robust taste to this seasonal scone.
Gluten-free Strawberries & Cream Scones
Serves: 10 to 12
Ingredients
- 3 cups gluten-free all-purpose flour*
- ¼ cup granulated sugar
- 4½ teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- 1 cup roughly chopped freeze-dried strawberries
- 1 cup plus 2 tablespoons cold heavy whipping cream, divided
- 2 large eggs, divided
- 2 tablespoons sparkling sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in strawberries.
- In a small bowl, whisk together 1 cup plus 1 tablespoon cream and 1 egg. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- In a small bowl, whisk together remaining 1 tablespoon cream and remaining 1 egg to make an egg wash. Brush tops of scones with egg wash, and sprinkle with sparkling sugar.
- Bake until scones are golden brown, approximately 15 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
USING CONVENTIONAL FLOUR INSTEAD OF GLUTEN-FREE FLOUR: Replace gluten-free flour with an equal amount of all-purpose flour and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
USING CONVENTIONAL FLOUR INSTEAD OF GLUTEN-FREE FLOUR: Replace gluten-free flour with an equal amount of all-purpose flour and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
This recipe is fascinating. I see that freeze dried strawberries are listed in the ingredients section, but do not see where and how they are inputted into the steps of working the recipe. Did I miss something? Would like to try this as I enjoy making scones
The taste was phenomenal, but even the mildest pressure and they explode into a pile of crumbles. Still delicious, but I would like to be able to pick them up. Any idea where I went wrong?
I used gluten free pizza flour (since I misread the recipe and that’s all I had on hand that was gluten free). I’m thinking maybe 50/50 gluten free and regular flour next time?