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Gluten-free Strawberry Quinoa Scones


Description

Gluten-free scones that are made with a quinoa dough and are studded with the season’s freshest, reddest strawberries.


Ingredients

Scale
  • 10 tablespoons of butter, frozen
  • 1/2 cup of milk
  • 1 teaspoon of lemon juice
  • 1 cup of fresh strawberries, cut into small pieces
  • 1 1/3 of cup gluten-free all-purpose flour blend
  • 1 1/3 of cup quinoa flour
  • 2/3 of cup sugar + more for topping
  • 2 of tablespoons baking powder
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 2 large eggs

Instructions

  1. Preheat oven to 400 deg. Fahrenheit (approx. 200 deg. Cel)
  2. In a small cup, mix milk and lemon juice together and let it chill in the fridge
  3. Whisk gluten-free flour blend, quinoa flour, sugar, salt, lemon zest and baking powder together in a large bowl
  4. Grate the frozen butter on the large holes of a box grater into the dry ingredients, and use two knives to cut the butter into small pieces until butter is integrated with dry ingredients
  5. Whisk in one large egg into the chilled lemon-milk mixture and fold it into the flour mixture with a wooden spatula, just until dough comes together
  6. Gently fold in the cut strawberries into the dough until evenly distributed
  7. Transfer dough onto a clean, dry surface (or line your table with baking paper) and knead dough a few times until its comes together
  8. Form a round disc and roll it to 3/4 inch thickness (or thickness of your choice)
  9. Use a gluten-free floured round cookie cutter (or the top of a champagn glass) to cut out scones and place them on a silpat-lined baking sheet. Re-roll scraps and repeat until no more dough is left.
  10. Whisk the remaining egg in a small bowl, and brush the top of scones with the egg wash, then sprinkle sugar on top of the scones
  11. Bake scones until golden brown, around 18 minutes. Let scones fcool for around 15 minutes, before removing and fully cooling on a wire rack.
  12. Store at room temperature for 1 to 2 days or freeze for up to a month

Notes

Adapted from: Cannelle et Vanille

  • Prep Time: 20 mins
  • Cook Time: 18 mins
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