Gluten and Dairy Free Strawberry Scones

I made these Gluten Free and Dairy Free Strawberry Scones last week and they were gobbled up by my family.  The scones were just sweet enough without being too sweet, and the tender scone contrasted nicely with the juicy strawberries.  I can’t wait to try the recipe with other berries as they become available.

If you know of a mom who is gluten intolerant, these Gluten and Dairy Free Strawberry Scones would make a delicious Mother’s Day treat!

Gluten and Dairy Free Strawberry Scones

Author/Source:

Sophie @ flour-arrangements.com adapted dairy free by Angela @ Onceamonthmom.com

Ingredients:

• 1 cup white rice flour
• 1/4 cup brown rice flour
• 1/3 cup sweet sorghum flour
• 1/3 cup tapioca flour
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon guar gum
• 1/4 teaspoon cream of tartar
• 4 1/2 tablespoons sugar
• 1 1/2 tablespoon brown sugar
• 2/3 cup unsweetened gluten free milk substitute of choice
• 1 teaspoon cider vinegar
• 1 large egg
• 1 egg yolk
• 2 tablespoons gluten and dairy free margarine or coconut oil, chilled and cut into cubes
• 2 teaspoons gluten free vanilla extract
• 1 1/4 cups chopped strawberries

Directions:

In a large bowl, mix together 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.  Add both sugars to the middle. Mix milk substitute with lemon juice or vinegar in a small cup or bowl.  To the flour add egg, egg yolk, orange zest, vanilla extract and the milk substitute mixed with lemon juice.

Add the cold margarine or oil and strawberries to the flour/wet mixture in the large bowl, folding until incorporated into the dough.  Oil a large cookie sheet.  Shape dough into 6 round scones, placing 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.

Freezing Directions:

Allow scones to cool completely.  Place in freezer bag, remove as much air as possible, label and freeze.

To Serve: Thaw or reheat in microwave for 30 sec – 1 minute.

Servings: 6

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie
• Delectable Tuesday at Home Sweet Farm
• Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
• Gluten Free-zer Friday at Angela’s Kitchen

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This entry was posted on Tuesday, May 3rd, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.