Sweet, tender scones stuffed with fresh and juicy strawberries. These gluten free Strawberries and Cream Scones are perfect for a special summertime breakfast, snack or brunch.
Gluten Free Strawberries and Cream Scones
If you’re looking for a different use for all those fresh strawberries you’ve picked (or picked up at the store) you can end your search right here. These Strawberries and Cream Scones are the PERFECT twist on a strawberry classic. And a twist to the classic scone, I might add.
I don’t know if you know anything about the classic strawberries and cream dish but it’s rather unappealing to me. Basically, it’s a bowl of sliced strawberries in a pool of cream. With some sugar. So by calling these gluten free strawberries and cream scones, I’m using a rather loose reference to the classic. The scones have strawberries and some cream in the glaze – Boom. Strawberries and Cream Scones, naturally. And that, my friends, is what’s so much fun about cooking and baking. You can put a spin on anything and create whatever your little heart desires.
I love, love, love scones. Always have, always will. My mom used to make them sometimes for our big breakfast that we would have on Sundays after church. She would make chocolate chip ones that were so, so good and cranberry ones, which she preferred.
They add such a fun twist to breakfast. First of all, scones are so easy to make. And they’re so versatile. You can really make any kind of scone you want. Sweet ones, savory ones, plain ones, chocolate ones, any kind of fruit… You can Bubba Gump those scones and make 100 different kinds.
You get my point. The sky is the limit. Unless you freeze-dry them for an awesome astronaut breakfast. Now there’s an idea! Get on that NASA, hungry astronauts will thank you.
Here’s a few tips for success when making these gluten free scones:
- If your dough is too dry and there’s flour that isn’t incorporating well, add a few drops of milk. But literally just a few drops at a time. The dough will go from too dry to too sticky in a flash.
- If your dough is too sticky, add a little bit more flour. Only add a tiny bit at a time so you don’t make it too dry!
- Try not to work the dough too much in order to keep the end result a nice tender scone.
I know my tips make these scones sound like a lot of work but trust me, they’re not! You will know when your dough is too dry or too wet. These scones are phenomenally moist and tender with just the right amount of crumble. I know you’ll enjoy these as much as I do.
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Strawberries and Cream Scones
Ingredients
- 2 C gluten-free all-purpose flour plus more for dusting your cutting board
- 1/2 tsp xanthan gum
- 1/2 C granulated sugar
- 1 Tbsp baking powder
- 1/8 tsp fine sea salt
- 1/2 C 1 stick unsalted butter, cut into cubes and very cold
- 1 large egg
- 1/2 C sour cream I used lite
- 1 1/2 tsp vanilla extract divided
- 1 C strawberries heaping, diced or quartered
- 1/2 C confectioners sugar
- 1 1/2 tsp milk or cream
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or silpat-type non-stick liner.
- Sift flour, xanthan gum, sugar, baking powder and salt together in a large bowl. Sift to combine and set aside.
- In a small bowl, combine egg, sour cream and vanilla extract. Set aside.
- Cut butter into the flour mixture using a pastry cutter or two forks. Work the butter into the flour until it feels like wet sand. A few pea sized pieces of butter are ok but most should be incorporated well.
- Fold in the wet ingredients until it comes together. If it is too dry, add a bit of milk one tsp. 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 degrees.
- Cool on the baking sheet for 5 minutes before moving to a cooling rack.
- While scones are cooling, make the glaze by combining the powdered sugar, 1 tsp. vanilla extract and 1 1/2 tsp milk or cream.
- Drizzle over the scones. Eat and enjoy!
Notes
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
This recipe has been adapted from Averie Cooks.
Thank you for this recipe. These were very good. I used cup4cup multi purpose gluten free flour for the flour and canned coconut milk (the cream part) for the sour cream. The strawberries came from the store, so they were most likely from another state since it’s not strawberry season here yet. All in all, a great recipe. Thank you!
These were out of this world, delicious! I used cake batter flavoring instead of vanilla (just because) and I think it made this taste like a strawberry popover. If I had added cream cheese icing to it, I think I would’ve cried in happiness. Thank you for the fabulous recipe!
You’re welcome Shana!
We just tried these scones for breakfast today. They were amazing! We made 2 kinds: these as you wrote the recipe, and a second kind where we omitted the strawberries and added chocolate and caramel chips. The kids loved both!
Chocolate caramel chips sound great. Thanks for sharing!
Just made your chocolate cake for Xmas and it was the most amazing cake I’ve ever made. It was so moist. I rec’d so many rave reviews from family members with food sensitivities and also without. Thank you so much. Am now interested in making your strawberry scones and was wondering if there was a sub for the sour cream as I can’t have cow milk products. Would appreciate your input.
Thanks
Love and miss scones!! I am also sugar free. What and can I substitute?
Sharon! Just wanted you to know I choose this beautiful recipe as my personal favorite at Weekend Potluck. Please share with us again soon. Come check it out…http://thebetterbaker.blogspot.com/2014/07/cucumber-spread-weekend-potluck-127.html
Thank you so much!
Your scones look fabulous! Thank you so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
Delicious! I’m swooning. Thanks for adding your divine scone recipe to Foodie Friday!
What a beautiful creation! I love scones, but rarely make them myself. Pinning this one! Thanks so very much for sharing at Weekend Potluck….and linking back. ;-} Please come back again soon.
Thank you for the sweet comment! I’ll be linking up again next weekend 🙂
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly!
Love scones! These look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for pinning it Stephanie!
I love scones but never thought to use fresh strawberries. Looks great and thanks for sharing!
Thanks Bill!
Oooo. I have never tried strawberry and cream scones before! We have scones on all the holidays but usually with just raisins. My husband doesn’t like change but I’m just going to have to surprise him. Who doesn’t like surprises? Seriously- looks great!
Your husband will probably like this surprise 🙂
I love fresh strawberries and just made a sorbet the other nights. Your scones look great!!! I’d like to pair it with my sorbet. I found you over at theTwo Cup Tuesdays link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1jlh94r. Have a wonderful day!!
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Thanks Lori! And thanks for the invite to the TIckle My Tastebuds Tuesdays link party, looking forward to linking up every week 🙂
Wow! These look amazing! We’ve been eating lots of berries lately – because they’re in season – but I never thought to make scones with them. I’m definitely making these. Pinning for later!
Like you, I also LOVE scones! The buttery-crisp texture and old-fashioned goodness have always appealed to me in a big way, plus it’s so lovely with coffee or tea. This is a beautiful recipe!
Oh wow these look good! Pinned for later, thanks for the recipe!
Thanks for pinning Jamie!