Strawberry Scone Recipe, with Gluten Free and Regular options

I realize that I haven’t shared a recipe with you in quite some time, but today, I want to share with you the strawberry scone recipe that I made for my family yesterday. If you do not need them to be gluten-free, just replace the flours with 1 1/2 cups of all-purpose flour and omit the egg (and use a bit more cream). As you can see in the photo, I was in a hurry, and I made mine too sticky with too much cream so I didn’t cut them into triangles for baking. I find that if I make them too sticky, scooping them onto the baking sheet with an ice cream scoop or large cookie scoop works well. I think that these would be delicious served with clotted cream!

Ingredients:

3/4 cup Bob's Red Mill 1 to 1 GF baking flour

3/4 cup Kirkland Signature almond flour

2 1/2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. sugar

1/2 cup finely chopped fresh strawberries

1 egg

scant 3/4 cup heavy cream, or more as needed

1 tsp. vanilla extract

Instructions:

• Preheat oven to 350 degrees.

• Mix dry ingredients together in medium bowl. Gently fold in chopped strawberries.

• Beat egg and mix with cream (I suggest putting the egg into the measuring cup and then filling to 3/4 full with cream to start, then add more cream as described below.) Add vanilla extract to the mixture.

• Stir egg/cream/vanilla into dry ingredients until mixture is moistened. If mixture is too dry and crumbly, add more cream 1 tsp at a time until the dough forms a ball (do not make it too sticky).

• Turn out on floured board. Turn over several times and shape into a disc (about the diameter of your hand). Cut into 6 or 8 wedges. Place on parchment covered baking sheet.

• Bake 15 to 20 minutes until lightly browned. Watch for the last several minutes because ovens do vary. Remove from oven and place on cooling rack.

And I created a pin that you may save for later!