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A white dessert plate with blue flowers painted around teh edges sits in the middle of an old painted table top. The table has white and light blue paint that is starting to chip and peel from the passage of time. There are 2 napkins on the table, one is white linen and one is blue with a subtle white design. On top of the dessert plate is a Strawberry and Cream Scone that is golden brown with roasted strawberries peeking out from the scone. There is a zig zag drizzle of white icing across the top of the scone.

Gluten Free Strawberry and Cream Scones

  • Author: This Mess is Ours
  • Prep Time: 15 mins
  • Cook Time: 12 min
  • Total Time: 27 minutes
  • Yield: 7 large scones 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Breakfast

Description

These Gluten Free Strawberry and Cream Scones are perfect fresh from the oven or even at room temperature the day you bake them. If you plan to store them overnight we suggest you seal them in an airtight container and toast them right before you want to serve them. 


Scale

Ingredients

Scones

1 cup strawberries, tops removed, quartered

4 teaspoons granulated sugar, divided

6 tablespoons very cold butter

1/3 cup superfine brown rice flour

1/3 cup sweet white rice flour

1/2 cup tapioca flour

1/2 cup cornstarch

1 teaspoon potato starch

1 teaspoon xanthan gum

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon coarse kosher salt

1 cup Premier Protein’s Strawberry and Cream Protein Shake, plus more for brushing on the tops of the scones.

4 tablespoons sparkling sugar, optional

Icing 

1 cup powdered sugar, sifted

34 tablespoons Premier Protein’s Strawberry and Cream Protein Shake


Instructions

For the scones

Place the sliced berries in a small bowl and sprinkle with 1 teaspoon of granulated sugar, toss to coat.

Slice the butter into small cubes, place them in a small 

Preheat the oven to 425°F.

In a food processor combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, sugar, salt, and pepper. Pulse until combined.

Add the cold butter pieces into the food processor and pulse until incorporated and the mixture resembles coarse crumbs. Transfer the butter/flour mixture to a mixing bowl.

Add the buttermilk to the mixing bowl and gently mix until the dough begins to come together. Don’t over mix. Fold the strawberries into the dough. The dough will be very sticky.

Lay 2 large pieces of plastic wrap over your kitchen counter, overlapping slightly, and turn the dough out on top of them. Fold the edges of the plastic wrap over the dough to cover it then use your hands to mold the dough into a circle that is approximately 1 1/2 -2 inches high. Use a lightly floured 2 1/2 inch round cutter to cut the scones into rounds. 

Transfer the scones to a baking sheet pacing them apart by 1-inch. Use a pastry brush to lightly brush the top of the scones with Premier Protein’s Strawberry and Cream Protein Shake.  Sprinkle the top of the scone with sparkling sugar is using.

Bake in the preheated oven for 12-14 minutes or until golden and cooked through. Transfer to a wire rack to cool slightly then serve immediately with butter or let cool completely to drizzle with icing. 

For the icing

In a mixing bowl combine the powdered sugar and the Premier Protein’s Strawberry and Cream Protein Shake. Beat together with a whisk until completely combined. Drizzle over cooled scones.