These Strawberries and Cream Gluten Free Scones are a fun flavor of scones that feature fresh juicy strawberries and heavy cream. The velvety texture of these scones makes them perfect for breakfast or as a snack. Make a batch in 40 minutes.
If you love scones, these gluten free strawberries and cream scones are a must-make. They are flaky and light, with incredible strawberries and cream flavor.
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Scones are my thing, and I have several delicious gluten free scones recipes for you to try, including two savory scones! Grab a cup of coffee or tea and prepare to bake scones.
Why we love these scones:
- I love using fresh strawberries in the recipe, which gives these scones a burst of sweet berry flavor.
- Adding heavy cream to the recipe makes these gluten-free strawberry scones tender and creamy, buttery. The cream also adds a subtle tanginess and helps the scones brown beautifully.
- These scones are super easy and don’t require complicated techniques or equipment. You can whip up a batch of these scones with just a few simple ingredients.
Allergen Information:
These gluten free scones are gluten-free, nut-free, soy-free, and vegetarian. See the Substitutions section below for directions to make these scones dairy-free.
If you love strawberries, you will also love these Gluten Free Strawberry Oat Bars and Gluten Free Strawberry Shortcakes.
I made them with blueberries, and they were wonderful! I haven’t had scones in years.”
Linda M.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Pamela’s All Purpose 1:1 Flour – This worked well, though it can be tricky to locate.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends above. Other blends should also work.
- Xanthan Gum – If your blend doesn’t have a binder, you will need to add 1 teaspoon to your flour blend.
- Baking Powder – Use aluminum-free.
- Butter – Use unsalted butter.
- Egg – Size large.
- Heavy Cream – This adds a nice creaminess to the scones. Do not use half and half.
- Coarse Sugar – Optional for the topping.
Substitutions:
- Make them dairy-free using plant-based butter and So Delicious dairy-free heavy cream.
- Swap out the strawberries for raspberries or blueberries.
Tips For Success
1. Do not overmix your scone dough. This can melt the butter, which lessens the flaky layers.
2. Be sure your eggs, butter, and heavy cream are very cold.
3. You can make these on a baking sheet or in a scones pan.
Step-By-Step Photos and Directions:
The first step to make these gluten free scones is to preheat the oven to 375º F.
Step 1: Add your dry ingredients to a large
Step 2: Wash the strawberries and remove the stems. Slice them in thin wedges.
Add the wet ingredients to a
Step 3: Pour the wet ingredients into the dry ingredients.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Mix into scone dough. If you are using raspberries or another soft fruit, do this carefully.
For some reason, Pamela’s All Purpose 1:1 Gluten Free Flour Blend made the scone dough very sticky. I am unsure if it is due to the starch levels with the heavy cream. Don’t worry if your dough is sticky. It will still bake perfectly.
Step 5: Place the dough onto a parchment paper-lined baking sheet. Shape it into a circle about 2 inches thick.
Step 6: Use a sharp knife to cut the dough into wedges. You can bake it as is or move the wedges apart. I have done this both ways, as seen in this Gluten Free Cinnamon Apple Scones recipe.
Step 7: Bake the scones for 20-22 minutes until they are slightly golden. Remove them from the oven and cool on a wire cooling rack. The actual baking time may vary depending on the thickness of your scones.
Frequently Asked Questions:
The secret to flaky gluten free scones is to ensure your butter, eggs, and cream are very cold.
If you include baking powder, your scones will rise as they bake.
If you want scones without xanthan gum, use my DIY Gluten Free Flour Blend to make this recipe.
Storage/Freezing Instructions:
Store these gluten free strawberries and cream scones in an airtight container in the refrigerator. They will keep fresh for up to 4 days. You can also freeze these in a freezer bag. I recommend freezing them so they stay fresh longer.
If you love sweet scones, you should try a savory scone. We love these Gluten Free Cheddar Herb Scones.
More Gluten Free Scones Recipes:
- The Best Gluten Free Blueberry Scones – These scones get rave reviews.
- Gluten Free Oat Scones – Be sure to use certified gluten free oats.
- Gluten Free Cranberry Orange Scones – You will love the cranberry orange flavor combination!
- Gluten Free Pumpkin Scones – These may be the perfect fall scones.
- Gluten Free Gingerbread Scones – I love making these throughout the holiday season.
- Decadent Gluten Free Chocolate Scones.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Strawberries and Cream Scones
Ingredients
- 2 cups gluten free flour blend * see notes. Pamela's blend 310.8g
- ½ cup sugar 108.39 g
- 2 teaspoons baking powder aluminum-free
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cold
- ½ cup heavy cream * see note
- 1 large egg
- ¼ cup orange juice
- ⅓ cup water
- 1 cup strawberries washed and sliced
Topping
- 3 tablespoons coarse sugar
Instructions
- Preheat the oven to 375º F and set the oven rack in the middle position.
- Add the dry ingredients to a large mixing bowl. Whisk to blend them together.
- Add the cold butter to the dry ingredients and use a pastry cutter to cut the butter into the flour. When you are done, the flour mixture should look crumbly.
- In a smaller bowl, add the wet ingredients to a bowl and mix well.
- Pour the wet ingredients and the sliced strawberries into the dry ingredients. Mix into scone dough.
- Place the scone dough onto a parchment paper-lined cookie sheet and press into a two inch thick circle.
- Use a sharp knife to cut the dough into eight wedges.
- You can bake it as is or separate the scones on the baking sheet.
- Optional: Sprinkle the coarse sugar over the tops of the scones.
- Bake for 22-25 minutes until the scones are lightly golden colored.
- Remove to a cooling rack, enjoy when they are cooled.
Notes
- I tested this recipe with Pamela’s All Purpose Gluten Free 1:1 Blend and King Arthur Measure for Measure. Other blends should work, but note you may need to add more flour depending on the starch level of your blend.
- Add one teaspoon if your blend doesn’t contain xanthan or guar gum.
- If you want to make this gum-free, use my DIY Gluten Free Flour Blend.
- I haven’t tested making this recipe dairy-free, but if you want to do this, use dairy-free heavy cream by So Delicious and plant-based butter.
- It is very important to use COLD butter, cream, and egg in this recipe. It helps make the flaky layers.
- Store in an airtight container in the refrigerator for up to 4 days. I prefer to freeze the cooled scones in a freezer bag in the freezer and microwave them for 30 seconds to thaw.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made the recipe exactly as directed and the dough was very soft. It would not go into a nice circle and when I tried to cut into wedges the dough wouldn’t separate nicely. I even added more flour and tried to even chill the dough so I could cut it, and that didn’t work either. I basically shaped the dough myself into triangle shapes and baked them anyway. They came out very soft and flat, but the flavor was good. I’m trying to think of what went wrong! I think there was too much liquid. It seems that 1/2 cup cream, 1/4 cup orange juice and 1/3 cup water is too much. Any suggestions???
Thank you!
Laurie
Hi Laurie, In order to troubleshoot, I need to know what flour blend you used. If you didn’t use one I tested, it means you most likely used a starchy blend and that you needed more flour. You can read more about this in my Resources section. I talk a lot about the grain to starch ratio, which is different in every single flour blend. Cup4Cup you need even more dlour because the dried milk powder in that blend dissolves when you add the wet ingredients.
I used Bob’s Red Mill gluten free 1 to 1 baking flour. I have used this for many other recipes with great results🤷♀️
I am so glad you loved these scones! Thank you so much, Laurie!
I sent you a message this am in response to your question about which type of flour I used. You were helping my troubleshoot why my scones came out so flat and soft🤷♀️
Laurie
Hi Laurie, I have used Bob’s 1:1 in this recipe several times. Did you substitute any of the ingredients? They shouldn’t be flat. Did you cut the cold butter into the flour?
These are really good! My family members that don’t need to be gluten free love them too!
I am so glad everyone loved this recipe. Thank you so much for coming back to leave a review!
I have been baking scones for over 50 years but became gluten intolerant last year at the age of 69! I am Scottish (living in the US) and we love our scones and I can tell you, this is an excellent scone. You would never know they are gluten free. Made per the recipe except I did not have any orange juice so I used some lemon/lime soda which I left to go a bit flat….worked great. Will try with the orange juice next time. Give these a try. You will not be disappointed.
You made my day, Ruth. Thank you so much for trying my recipe. I love knowing that the lemon/lime soda worked well!
I’ve made these scones twice now (within 2 weeks) and love them! Once made I wrap the extras and put them in the freezer for a quick breakfast. This certainly will be one of my go to recipes as I missed scones after going gluten free 3 years ago.
I am really glad you all loved the recipe, Diana. Thank you so much for coming back to let me know :).
I used Cup4Cup flour as that’s usually what I have on hand, and it also made the dough very sticky, plus I added about a cup more of it, BUT the scones baked up fine and are delicious!
Hi Selena, It is good to know Cup4Cup works. I think the dried milk powder liquifies, making it need more flour in a recipe. That is probably why the dough was so sticky.
Can you sub the orange juice for additional water?
Hi, I haven’t tried it, but I assume it would work.
Made these this morning! I am super new to the gluten free lifestyle and this recipe was a raging success! Very easy to put together and even my kids, who are not.gluten free loved them!
I am so glad everyone loved these scones. They are my new favorite too.
Any recommendations for making this without the egg?
Hi Anna, I haven’t tried this recipe with any egg replacers. If you try, please let me know how they turn out.