Erin’s Recipe Rundown
I’m a big fan of scones, so much so that I created a master gluten-free scone recipe a few years ago that turns out reliably delicious every time. From there, I couldn’t resist making this fruit-filled version that makes the most of fresh strawberries!
These gluten-free strawberry scones are truly bakery-worthy. I love when people are surprised that they’re gluten-free!
Why You’ll Love Them: This straightforward recipe comes together easily for bright, buttery strawberry scones finished with a sweet glaze. I’m all about the make-ahead option, which makes these scones perfect for brunch with friends, yet simple enough for slow, cozy mornings at home too. I hope you love them as much as I do!
Top Tip: Learning to grate the frozen butter into the dough was such a gamechanger. I highly recommend this step for perfectly light and flaky scones!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free strawberry scones. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: Using a high-quality gluten-free flour blend that contains xanthan gum is the foundation of amazing gluten-free baked goods. My top two favorites are King Arthur Flour and Bob’s Red Mill.
- Butter: One of my favorite techniques! The frozen butter pieces melt as the scones bake, releasing steam and creating air pockets. This is what creates deliciously flaky scones with crisp edges!
- Sour cream: This is the ingredient that takes these scones from good to bakery-quality. I found that sour cream makes them so rich and tender. Plus it helps them hold their shape!
How to Make Gluten-Free Strawberry Scones
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Dry mix + butter: I like to get all of the dry ingredients mixed together first, then I add in the grated butter. I’ve used a pastry cutter, two forks, and even my fingers to combine the mixture into pea-sized crumbs. All three options work well!
Fresh strawberries: While testing out this mix-in, I found that finely dicing the strawberries not only made folding them into the mixture easier, but also made it possible for every bite to be bursting with fresh strawberry flavor!
Add the liquids: I recommend whisking the wet ingredients together in a separate bowl, then stirring them into the flour mixture. I use a rubber spatula and stop as soon as everything is just combined to avoid dense scones.
Chill the dough: Wet hands are key! I wet my hands first before moving the dough to the plastic wrap, then again before patting it into a disc. My chilling method is definitely worth the time too! Refrigerate the wrapped dough for 30 minutes to hydrate the flour, then freeze for 15 minutes to ensure the butter is cold enough for the perfect rise and flakiness.
Cut the scones: I find spraying a sharp knife with cooking spray makes cutting the dough into wedges much easier. Once I’ve placed them on the prepared pan, I love topping them with coarse sugar for a little extra crunch.
Bake and glaze: Here’s another one of my tricks for the BEST gluten-free scones—start them in the oven at 500°F, then immediately lower the temperature to 425°F. This helps them bake up golden brown while cooking evenly throughout. I make the glaze while the scones cool on a wire rack, then drizzle it on top for the perfect finish!
More Gluten-Free Scone Recipes
Gluten-Free Strawberry Scones
Ingredients
Scones
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) butter, frozen
- ¾ cup (150g) finely diced strawberries
- ⅔ cup (160g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- coarse sugar for topping, optional
Glaze
- ⅔ cup (80g) powdered sugar
- 1 tablespoon milk of choice
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add the butter to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture resembles pea-sized crumbs.
- Stir the strawberries into the flour mixture until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg and vanilla until well-combined.
- Stir the sour cream mixture into the flour mixture with a rubber spatula until just combined and no dry flour streaks remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again, then pat the dough to form a 6-inch round that is 1 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.) Then, place in the freezer for 15 minutes while the oven preheats.
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- After 15 minutes, take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar, if desired.
- Place the scones in the oven, then immediately lower the oven temperature to 425°F. (You want the oven temperature to start hot so the scones turn golden brown as they cook through.) Bake for 12-14 minutes, until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before topping with the glaze.
- For the glaze: In a small bowl, whisk together the powdered sugar and milk. Drizzle over the scones.
I really want to try this recipe for a gluten-free gal’s brunch. When a recipe calls for “kosher” salt – are they referring to coarse kosher salt? I can’t find a fine kosher salt in the stores – only “fine kosher SEA SALT” – Are these the same?
Hi Ginger! Yes, we use regular coarse kosher salt. We hope you love the scones!
Sounds delicious! Thank you so much!
We hope you love it, Kathy! We’d love to hear how it goes!