Gluten-Free, Dairy-Free Strawberry Scones
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
1½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
½ cup millet flour
2 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons frozen unsalted butter or shortening, cut into ¼-inch pieces
½ cup chopped fresh strawberries
1 cup plus 2 tablespoons heavy cream or nondairy creamer, plus more for brushing
You can find gluten-free millet flour in your local natural foods store. If you prefer, you can also just swap in more of the gluten-free flour blend for the millet flour.
1. Preheat the oven to 375º. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, millet flour, sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Add the strawberries; stir to coat with the flour mixture. Stir in the cream; mix until just combined.
2. Using a 2½-inch ice-cream scoop, drop the dough about 2 inches apart on the prepared baking sheet. Brush with cream and sprinkle with sugar. Bake until golden and puffed, about 25 minutes. Let cool on a wire rack.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.