Menu

Gluten Free Dairy Free Strawberry Scones

<p>A tender scone filled with juicy strawberries, Gluten and Dairy Free Strawberry Scones make a delicious Mother's Day or any time treat!</p>
6 Servings Recipe By

Ingredients

  • 1 cup Rice Flour
  • 1/4 cups Brown Rice Flour
  • 1/3 cups Sorghum Flour
  • 1/3 cups Tapioca Flour
  • 1/2 teaspoons Xanthan Gum
  • 1/4 teaspoons Guar Gum
  • 1/2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Cream of Tartar
  • 4 1/2 tablespoons Sugar
  • 1 1/2 tablespoons Brown Sugar
  • 2/3 cups Milk, Dairy Free
  • 1 teaspoon Apple Cider Vinegar
  • 1 individual Egg
  • 1 tablespoon Egg Yolk
  • 1 tablespoon zest Orange
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Butter, Dairy Free
  • 1 1/4 cups dice Strawberries

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 scone
  • 293 Calories
  • 6g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 68mg Cholesterol
  • 405mg Sodium
  • 54g Total Carb
  • 2g Fiber
  • 14g Total Sugars (Includes 13g Added Sugars)
  • 5g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, mix together flours, xanthan gum, guar gum, baking soda, baking powder, salt and cream of tartar.
  2. Create a small hole in the center of the flour where you will add the wet ingredients.
  3. Add both sugars to the middle.
  4. Mix milk substitute with vinegar in a small cup or bowl.
  5. To the flour add egg, egg yolk, orange zest, vanilla extract and the milk substitute mixed with vinegar.
  6. Cut the dairy free butter into the flour/wet mixture in the large bowl. Then, stir in strawberries. Fold in until well incorporated into the dough.
  7. Spray baking sheet with nonstick cooking spray.
  8. Shape dough into indicated number of round scones, placing them about an inch apart on the baking sheet.
  9. Bake at 425 for about 12 minutes, they will be slightly golden brown on top.
  10. Allow them to cool for about 15 minutes before carefully removing them from the cookie sheet with a flat spatula.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, mix together flours, xanthan gum, guar gum, baking soda, baking powder, salt and cream of tartar.
  2. Create a small hole in the center of the flour where you will add the wet ingredients.
  3. Add both sugars to the middle.
  4. Mix milk substitute with vinegar in a small cup or bowl.
  5. To the flour add egg, egg yolk, orange zest, vanilla extract and the milk substitute mixed with vinegar.
  6. Cut the dairy free butter into the flour/wet mixture in the large bowl. Then, stir in strawberries. Fold in until well incorporated into the dough.
  7. Spray baking sheet with nonstick cooking spray.
  8. Shape dough into indicated number of round scones, placing them about an inch apart on the baking sheet.
  9. Bake at 425 for about 12 minutes, they will be slightly golden brown on top.
  10. Allow them to cool for about 15 minutes before carefully removing them from the cookie sheet with a flat spatula.
  11. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 30-60 seconds.

© 2024