Strawberry Scones that are gluten free, made with fresh strawberries and a hint of sugar for the sweet taste of spring. This gluten free scone recipe is so easy to make! Mix the ingredients and you do not knead the dough at all. With a large cookie scoop, place the scone mixture onto a baking sheet. Its that easy! After the scones have been baked, pour a healthy drizzle of the fresh strawberry glaze on top of each scone. They are perfect for a sunny morning or afternoon treat.
How do you make Strawberry Scones?
Gluten Free Strawberry Scones are so quick and easy to make. Here’s what you do!
Whisk together the dry ingredients
Stir in the milk and let the dough rest for 10 minutes, for the psyllium husk powder to gel
Mix in the chilled, grated butter
Fold in the strawberries
No need to shape these scones … just scoop up the batter and drop them onto a parchment paper lined cookie sheet
ABOUT THE FLOURS NEEDED TO MAKE THESE SCONES AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones available. There are 3 types of gluten free flours in this recipe, and psyllium husk is needed as the binder. There is the option to use psyllium husk powder and whole psyllium husk.
Scones are amazing eaten the day they are made and they are equally as good reheated in a pan or in the oven.
For the pan method. In a frying pan on medium heat, melt a thin layer of butter. Place the scones in the pan and warm them for about 6 minutes, or until they are warmed through and crispy on the bottom.
For warming the scones in the oven. Preheat the oven to 350°F and warm the scones on a baking sheet, for 10 minutes, or until warm and crispy.
Strawberry Scones
Ingredients
- 40 g oat flour
- 75 g tapioca starch
- 80 g sorghum flour
- 2 tsp baking powder
- 25 g granulated sugar
- 1/2 tsp salt
- 8 g psyllium husk powder 10 g whole psyllium see NOTE below
- 210 g cold milk
- 75 g grated butter
- 175 g diced strawberries
- 20 g sugar for mixing in with strawberries
For the strawberry glaze:
- 85 g chopped strawberries
- 100 g icing sugar
Instructions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flours, baking powder, sugar, salt and psyllium husk powder.
- Add the milk and mix well, then let sit for 10 minutes. (see Note if using whole psyllium husk)
- Stir in grated cold butter until combined.
- Fold in the chopped strawberries and sugar
- Scoop biscuit batter (using a 3 tablespoon scoop) and drop on the parchment lined baking sheet. Leave a space of a2 Ito 3 inches between each scone.
- Bake for 12 to 15 minutes or until they are golden brown and cooked through.
- Remove from the oven and cool for 10 minutes on the baking sheet.
For the strawberry glaze:
- While the scones are cooking, make the strawberry glaze. Place the strawberries in a blender and puree until finely chopped. Stir in the icing sugar and purée until smooth.
- Drizzle the strawberry glaze over the scones and enjoy while warm or reheated the next day.
NOTE
- If using whole psyllium husk, mix it in with the milk and let it gel for 3 or 4 minutes before adding it to the dry mixture.
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