Strawberries and Cream Scones

By carvalhohm

Ingredients

• 1 cup white rice flour
• 1/2 cup tapioca flour
• 1/4 cup millet flour
• 1/4 cup potato starch flour
• 2 teaspoons xanthan gum
• 3 tablespoons sugar
• 1 tablespoon gluten-free baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into 1/4-inch pieces
• 1/2 cup chopped fresh strawberries
• 1 1/4 cups whipping cream

Details

Servings 10
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2 In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.

3 Onto cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.

4 Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.

Use your family’s favorite berries, such as raspberries or blueberries, in place of the strawberries.

If you can’t find millet flour at your local supermarket, increase the white rice flour to 1 1/4 cups.

Instead of dropping the dough onto the cookie sheet, pat into a round about 1 1/2 inches thick and cut into triangles.

Serves 10

1 Serving Calories280 ( Calories from Fat150), Total Fat17g (Saturated Fat10g, Trans Fat1/2g ), Cholesterol50mg Sodium280mg Total Carbohydrate29g (Dietary Fiber1g Sugars5g ), Protein2g