Strawberries and Cream Scones

By SD296

Ingredients

• 1 1/4 cups white rice flour
• 1/2 cup tapioca 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 or blueberries
• 1 1/4 cups whipping cream

Preparation

Step 1

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

STEP 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.

STEP 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.

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