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.
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I made them with blueberries, and they were wonderful! I haven’t had scones in years.”
Linda M., Blog comment
If you love scones, these gluten free strawberries and cream scones are a must-make. They are flaky and light, with incredible strawberry 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. If you are new to making scones, check out my Gluten-Free Scones Guide for more tips and 20+ recipes.
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, creamy, and 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.
If you love strawberries, you will also love these Gluten Free Strawberry Oat Bars and Gluten Free Strawberry Shortcakes.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Pamela’s All Purpose 1:1 Flour. Other blends should also work.
- Binder – 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.
How to Make Gluten Free Strawberries and Cream Scones (Step-By-Step)
The first step to make these gluten free scones is to preheat the oven to 375º F.
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Step 1: Add your dry ingredients to a large
Step 2: Wash the strawberries and remove the stems. Slice them into 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 liquid.
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.
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 scone pan.
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 cane 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
Equipment
Method
- Preheat the oven to 375º F and set the oven rack in the middle position.
- Add the 2 cups gluten free flour blend, ½ cup cane sugar, 2 teaspoons baking powder, and ¼ teaspoon salt to a large mixing bowl. Whisk to blend them together.
- Add the cold 6 tablespoons unsalted 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 ½ cup heavy cream, 1 large egg, ¼ cup orange juice, ⅓ cup water, and 1 cup strawberries 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 3 tablespoons 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.
Nutrition
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.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Sandi, these are so delicious! I used Bob’s 1:1 and they came out so good. I also brushed a little cream on each one and sprinkled sugar. my sizes were uneven so I baked for a couple mins extra. aside from that so yummy. thank you so much!
Hi Betty, I am so glad you loved the scones. Thank you so much. If you want them all perfectly sized, you may want to look at getting a cone pan. I like the cast iron ones.
thanks Sandi! I have seen them on Amazon and may just get one. then my husband and I won’t argue over who gets the biggest one. ha ha..
LOL, keep me posted :-).