Strawberry Lemonade Scones

Hello Dear Friends,

I’m a certified scone head.

I’d seriously put my gluten free scones up against any gluten version - it’s so good!

The dough is a short one, and by that I mean its flaky and full of butter (or nondairy stick butter- you do you boo).

Gluten free flour lends itself particularly well to flaky textures, so a gluten free scone?

Divine.

In the summer time I like to perk up the flavor and this strawberry lemonade combo is just perfect for a morning on the porch with iced coffee.

The ribbon of strawberry in the middle gives just enough sweet berry goodness, but if you want a REAL flavor pow, add some freeze dried strawberries to the top after you glaze them - fantastic!

The biggest key here is to keep the butter in the dough cold- if you feel like yours is warming up, just put your bowl of dough in the fridge for 10 minutes before proceeding.

The cold butter hitting the super hot oven is what creates little pockets of steam, which make flaky layers in your dough.

Count me in!

Now tell me, what’s your favorite flavor of scone?

Happy Baking,

Rachel

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While you’re here, why not check out these recipes from the archives?

Gluten Free Strawberry Danish

Easy Drop Biscuits with Strawberry Champagne Jam

Cherry Almond Gluten-Free Scones

Below is one of my signature gluten free recipes:

Gluten Free Strawberry Lemonade Scones
yield: 8 scones

2-1/2 cups (370g) One to One gluten free flour (such as King Arthur Measure for Measure, Better Batter, or Authentic Foods Gluten Free Flour Blend)
2-1/2 tsp (13g) baking powder
1/2 tsp (3g) baking soda
1/2 cup (100g) sugar plus additional for sprinkling
zest of two lemons
1 tsp (6g) salt
2 tsp (9g) vanilla extract
1/2 cup (113g) cold butter
2 large eggs
3/4 cup (180g) milk
1/2 cup strawberry jam
½ cup (62g) powdered sugar
1 Tb (15g) lemon juice

Preheat oven to 450° F. Line a baking sheet with parchment paper.

Put butter in the freezer for a few minutes while you gather the other ingredients. Whisk together flour, baking powder, baking soda, lemon zest sugar and salt in a large bowl. Grate butter on the large side of a cheese grater, and mix into flour mixture.

In a small bowl, whisk together eggs and 3/4 cup milk. Make a well in the center of the flour mixture and pour in the eggs and milk. Stir until a soft dough forms. Dough will be slightly wet.

Turn dough out onto a large piece of parchment paper. Split the dought into 2 equal parts. Dust the 2 dough peices with gluten free flour and roll or pat each ball of dough into to an 8 inch disk.

Spread the jam over one of the disks and place the remaining dough disk on top, pinch the edges of the disks together so that you have encased the jam in the middle of the dough.

Cut the dough into triangles with a knife, or bench scraper or cut with a biscuit cutter. If dough sticks, dip the knife into flour between each scone.

Place scones 1 inch apart on the prepared baking sheet. Brush with 1 Tbsp milk and sprinkle with sugar for a sparkly finish. Bake for 18 minutes, or until tops are golden brown. Cool 5 minutes. Mix together powdered sugar and juice into a glaze, drizzle scones with glaze, cool completely.

Scones are best on the day that they are made.

Hot tip: You can freeze the scones unbaked, and bake them from frozen for 20 minutes instead of 18.