Strawberry SconesWritten by Karen on June 9th, 2010
With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry. In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…
You know strawberries are loaded with vitamin C, but did you also know they are great for your eyes and help prevent arthritis? They are high in antioxidants and reduce inflammation. But aside from these great health benefits, they are in their prime at farmer’s markets from now until August.
Strawberry Scones - Makes 4-6
These scrumptious breakfast treats were inspired by Karina, The Gluten Free Goddess. She not only creates incredible recipes, she is also an amazing photographer. As a rule, I don’t like eat chocolate at breakfast, but feel free to add chips as Karina does. If you want to be vegan, try 100% coconut oil, or a trans-fat free shortening. You can also vary the type of fruit you use…I’m thinking plums would be delicious, too.
15 oz. Pamela’s Gluten Free Bread and Flour Mix (if you use Pamela’s Baking Mix, omit the baking powder and soda)
1 tsp. baking powder
1/2 tsp. baking soda
2 TB organic sugar
pinch of salt
5 TB extra virgin coconut oil
3 TB unsalted organic butter
1/2 cup almond milk (or any type is fine)
1 tsp. lemon juice
1 tsp. vanilla
3/4 cup strawberries, cut into small pieces
Preheat oven to 375 degrees.
Combine dry ingredients in food processor. Add oil and butter and mix just until blended. Put into bowl and gently stir in milk, juice and vanilla followed by berries. Batter will be lumpy and sticky.
Place dough on floured surface and shape into a 9-10″ round. Using a large knife, cut into 4-6 wedges and round the edges, as I did. Take a thin spatula and scoop pieces onto cookie sheet lined with parchment. Top each scone with a pinch of cardamom. Bake for 15-20 minutes, or until golden brown (all ovens vary.)
Cool scones on wire rack. You can freeze any leftovers – ha.