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.
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 Make These Gluten Free Scones:
- Fresh and flavorful: Using fresh strawberries in the recipe gives these scones a burst of sweet berry flavor.
- Creamy texture: Adding heavy cream to the recipe makes these gluten-free strawberry scones tender, with a creamy, buttery flavor. The cream also adds a subtle tanginess and helps these scones brown beautifully.
- Easy to make: These scones are relatively easy and don’t require complicated techniques or equipment. You can whip up a batch of these scones with just a few simple ingredients.
I made them with blueberries and they were wonderful! I haven’t had scones in years.”Linda M.
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.
- Gluten Free Flour Blend – I tested this recipe with Pamela’s All-Purpose 1:1 Flour and King Arthur Measure for Measure. I like both, but note that Pamela’s blend can be tricky to locate. (It isn’t on Amazon.)
- 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.
- Orange Juice
- Coarse Sugar – Optional for the topping.
- 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 Sucess:
- Do not overmix your scone dough.
- Be sure your eggs, butter, and heavy cream are very cold.
- You can make these on a baking sheet or in a scones pan.
Recipe Step-By-Step 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.
Step 4: Mix into scone dough. If you are using raspberries or another soft fruit, do this carefully.
🔑 Sandi says: 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.
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.
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.
Gluten Free Strawberries and Cream Scones
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- 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
- 3 tablespoons coarse sugar
- 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.
- 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.
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.
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.
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