Meaningful Eats
Gluten-Free Strawberry Scones
6 scones
These gluten-free strawberry scones use my tried-and-true recipe for flaky, light, bakery-style scones. Over the years, I’ve made countless variations with all kinds of fun mix-ins, and this strawberry version has easily become one of my favorites!Tender on the inside with crisp, golden edges on the outside, these scones are bursting with juicy strawberries in every bite. I hope they become one of your favorites too!
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.
Notes
Gluten-Free: I like to use a high-quality gluten-free measure-for-measure flour, like King Arthur Flour. It works best to use a blend that contains xanthan gum.
Dairy-Free: Use dairy-free sour cream, dairy-free butter and unsweetened dairy-free milk of choice.
Nut-Free: These scones are naturally nut-free.
To Make-Ahead: The dough can be prepared in advance and frozen until you’re ready to bake! Wrap the dough in plastic wrap, then place in a freezer bag and freeze for up to 2 months. When ready to bake, let the dough sit out at room temperature for 5-10 minutes (or until sliceable), then cut into wedges and bake.
To Store: They're best the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days (they may dry out a little more in the fridge).
To Freeze: Unglazed scones freeze best. Let cool, then wrap each one in plastic wrap. Place in a freezer bag and freeze for up to 2 months. Thaw at room temperature, then glaze.
Nutrition
Calories: 392kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 337mg | Potassium: 281mg | Fiber: 3g | Sugar: 24g | Vitamin A: 678IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 1mg