Gluten Free Strawberry Scones

This scones were created by mistake when I was trying to make muffins one day. Best mistake I have ever made! These are perfectly fluffy, moist and laced with sweet strawberries. I bet these would be amazing with any berry you can find. They are also super easy to make, so if you have ever been intimidated to make scones then these babies are for you! Now grab a bowl and get baking, your mouth will thank you.

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Gluten-free, sweetened with just a bit of honey, flakey and perfect. You have to make these ASAP. They are my favorite baking mistake I’ve ever made. 

INGREDIENTS:

1 cup fresh strawberries, chopped
2 cups GF flour blend (I used King Arthur Flour)
1/2 teaspoon baking soda
pinch of salt
3 eggs
1 tablespoon melted coconut oil
1 tablespoon melted ghee
Juice of 1/2 lemon (approx. 1 tbsp.)
1 teaspoon vanilla extract
1/4 cup honey

METHOD:

Preheat oven to 325 degrees. Mix the dry ingredients together in a large bowl. Whisk the wet ingredients together in a medium bowl. Combine the wet with the dry using a rubber spatula. Lastly, stir in the strawberries gently. Lightly dust a surface with left over flour. Place the dough on floured surface flipping a few times to coat and then use your hands to shape into a circle. Mine was 9” across and scones are about 1 inch thick. Use a sharp knife to cut into 6 scone wedges (you could also divide the batter twice and make 12 smaller scones). Slightly separate the scones and cook for 20 minutes on a greased baking pan or a silpat on a baking pan. Remove, let cool and dive in! Best enjoyed with more ghee and honey. 

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Molly AllimanComment