Description
Gluten-free scones that are made with a quinoa dough and are studded with the season’s freshest, reddest strawberries.
Ingredients
Scale
- 10 tablespoons of butter, frozen
- 1/2 cup of milk
- 1 teaspoon of lemon juice
- 1 cup of fresh strawberries, cut into small pieces
- 1 1/3 of cup gluten-free all-purpose flour blend
- 1 1/3 of cup quinoa flour
- 2/3 of cup sugar + more for topping
- 2 of tablespoons baking powder
- 1/2 teaspoon salt
- zest of 1 lemon
- 2 large eggs
Instructions
- Preheat oven to 400 deg. Fahrenheit (approx. 200 deg. Cel)
- In a small cup, mix milk and lemon juice together and let it chill in the fridge
- Whisk gluten-free flour blend, quinoa flour, sugar, salt, lemon zest and baking powder together in a large bowl
- Grate the frozen butter on the large holes of a box grater into the dry ingredients, and use two knives to cut the butter into small pieces until butter is integrated with dry ingredients
- Whisk in one large egg into the chilled lemon-milk mixture and fold it into the flour mixture with a wooden spatula, just until dough comes together
- Gently fold in the cut strawberries into the dough until evenly distributed
- Transfer dough onto a clean, dry surface (or line your table with baking paper) and knead dough a few times until its comes together
- Form a round disc and roll it to 3/4 inch thickness (or thickness of your choice)
- Use a gluten-free floured round cookie cutter (or the top of a champagn glass) to cut out scones and place them on a silpat-lined baking sheet. Re-roll scraps and repeat until no more dough is left.
- Whisk the remaining egg in a small bowl, and brush the top of scones with the egg wash, then sprinkle sugar on top of the scones
- Bake scones until golden brown, around 18 minutes. Let scones fcool for around 15 minutes, before removing and fully cooling on a wire rack.
- Store at room temperature for 1 to 2 days or freeze for up to a month
Notes
Adapted from: Cannelle et Vanille
- Prep Time: 20 mins
- Cook Time: 18 mins