These gluten free strawberry scones are soft and tender, and loaded with fresh strawberries. Finished with a thick glaze, they’re perfect for summertime!
These scones aren’t your typical American style scones. They don’t have a whole lot of sugar in them. The sweetness comes mainly from the strawberries, so make sure you get nice and ripe ones!
I had a few strawberries leftover in my fridge, not enough to make a strawberry pie (my favorite!). But enough to add them to a dough of some kind. So I decided to make my traditional gluten free English scones and add about a cup of chopped strawberries to the dough. I cut them into triangles just for fun. And then I glazed each with a simple vanilla glaze. Perfection!
Ingredients Needed for Gluten Free Strawberry Scones
If you’ve made my gluten free English scones, you know they’re not overly sweet. But that’s what you want because then you can add the jam and cream. Or cream and jam. That’s apparently a big topic for discussion across the pond–what’s the correct way to “dress” your scones–jam and then cream or cream and then jam.
But before we get into what to put ON the scones, we have to go over what to put IN the scones.
- Kim’s AP gluten free flour blend–or your favorite gluten free blend that contains xanthan gum.
- Sugar–not too much.
- Baking powder–to help the scones rise.
- Butter–not as much as an American biscuit would have, and this butter should be at room temperature, NOT cold. Use vegan butter or shortening for dairy free.
- Eggs–some say eggs aren’t typical of English-style scones. I found several instances where eggs were used in traditional recipes. And baking gluten free often requires a little extra help from something with protein, so eggs are used in these scones.
- Milk–I used whole milk. Use almond milk or another alternative milk for dairy free.
- Fresh strawberries–don’t use frozen thawed strawberries. They’ll make for a mushy mess of things. Only fresh strawberries will work in this recipe.
Making the Dough
Whisk together the flour blend, sugar, and baking powder. Add the softened butter and using either a fork or your hands (I always use my hands), mix the butter into the dry ingredients until it becomes the texture of fine breadcrumbs.
Whisk the eggs into the milk in a separate bowl/measuring cup and add about half this mixture into the dry mixture.
Using a fork, gently blend the two mixtures until a somewhat wet dough forms. You may not need all of the milk/egg mixture. This all depends on your climate. Mine is always humid so I never use all of it. Fold in the strawberries.
Dump the dough out onto a floured surface and knead it slightly until smooth. Pat or roll the dough into a 1 to 1 1/2-inch thick round. Cut in half, then in half again, and then each fourth in half yet again. You’ll have a total of eight triangular scones.
Baking and Glazing the Scones
After placing the scones on a parchment-lined baking sheet, preheat the oven to 425 degrees F. Take any extra liquid you may have left and brush the tops of the scones with it. Allow them to sit on the baking sheet for about 10 minutes while the oven is preheating.
Bake the scones for about 15-20 minutes, or until very lightly browned. Remove the scones from the oven and place the baking sheet on a wire rack to cool completely.
Mix together the glaze ingredients and drizzle or pipe over the scones. I used a plastic baggie to pipe lines of glaze diagonally across each scone. You can use a pastry bag or just spoon glaze or drizzle it over each scone.
Serve warm or at room temperature, split open if you’d like with butter, clotted cream (see my recipe here), or jam (or all three if you feel indulgent!).
If you’re looking for ways to use up those few stragglers of strawberries, make these gluten free strawberry scones. They’re so easy and you’ll love the fresh strawberry taste!
Gluten Free Strawberry Scones
- 3½ cups (490 g) Kim's AP gluten free flour blend (or your favorite blend containing xanthan gum)
- ¼ cup plus 2 tbsp (80 g) granulated sugar
- 5 tsp baking powder
- 5⅔ tbsp (80 g) butter, softened
- 1½ cups (300 ml) milk (can substitute non-dairy milk of choice)
- 3 large eggs, at room temperature
- 1 cup (about 152 g) strawberries, chopped (from 4-5 medium strawberries)
- 1 cup (125 g) powdered sugar
- 2-4 tsp milk, or more for pipable glaze
- 1 tsp vanilla extract
- Whisk flour, sugar, and baking powder in large bowl. Cut the butter into the dry ingredients using your hands or with a fork or pastry cutter. It should resemble bread crumbs when fully incorporated. Whisk milk and eggs in another bowl/measuring cup.
- Add half of wet mixture to dry mixture and stir to combine. Add more of the wet mixture to form a soft, wet dough (you may not need all of it).
- Fold strawberries into dough and mix to combine.
- Pat or roll dough into a 1 to 1½-inch thick round.
- Cut dough in half and then in half again to make four pieces. Cut each fourth in half to make eight triangles.
- Place scones on parchment-lined baking sheet and brush tops with any extra egg/milk mixture. Allow to sit for 10 minutes.
- Preheat the oven to 425° F.
- Bake scones for about 15-20 minutes, or until very lightly browned and puffed.
- While scones are baking, make glaze by stirring powdered sugar, milk, and vanilla in a small bowl until smooth.
- Drizzle glaze on warm scones.
- Serve warm or at room temperature with jam, clotted cream, or both.