Gluten Free Strawberries And Cream Scones Food
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
STRAWBERRIES AND CREAM SCONES
I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.
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