Strawberry Scones
Written 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
Cardamom
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.
This post is part of Pennywise Platter and Gluten Free Wednesdays
9
PM
Pamela’s Baking mix makes the best scones. Her recipes are so adaptable to whatever is on your mind. I’ve made similar scones, but with blueberry, rhubarb and coconut milk rather than almond. Your strawberry version looks delicious. Strawberry-almond sounds like a perfect combo.
Freeze the leftovers? Ha is right!
Melissa
Hmmm? Chocolate for breakfast? I’ll consider it. =)
.-= glutenfreeforgood´s last blog ..farm-fresh roasted veggie tacos =-.
10
AM
No, I didn’t know that about strawberries! All sounds good though and these certainly look and sound divine. I admit that scones are not something I’ve exerimented with. After having some amazing ones at Posana Cafe in Asheville though, I definitely want to at some point. And, you’re right, Karina’s photos are awesome.
Thanks and happy Thursday, Karen!
Shirley
.-= gfe–gluten free easily´s last blog ..Melanie of Gluten-Free Krums and Avocado Artichoke Salsa =-.
11
AM
Those look lovely! I just love that such a great tasting food can be so good for you. I like scones, but for some reason never make them. These might give me the motivation. Thanks for participating in Gluten-Free Wednesdays. Would you please add a link back?
.-= Linda´s last blog ..Rhubarb Coffee Cake =-.
15
PM
These sound amazing, I’m going to try them for Father’s Day this weekend!
2
AM
MMMMMMM,..your gf strawberry scones look so delectable!!
Tasty & lovely food!