Gluten Free Strawberry Scone Recipe 435
GLUTEN-FREE STRAWBERRIES AND CREAM SCONES
Delight your family with these wonderful strawberry and cream scones - a sweet addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.
- Onto cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.
- Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 29 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g
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