Gluten free strawberry scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
0.33 cup Arrowhead Organic Buckwheat Flour (by VLBARC) 2 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) 1 tsp Xanthan Gum (by SRHAMM) 4 tsp Baking Powder .25 tsp Baking Soda 1 tsp Kosher Salt (by 65PLUS1) .25 cup Granulated Sugar .5 to 1 tbsp of cinnamon12 serving Land O Lakes, Unsalted Butter, 1 Tbsp chilled and cut into cubes..5 cup, halves Strawberries, fresh 1.5 cup Buttermilk, lowfat
preheat oven to 350 and line b.sheet with parchment. Combine first 8 ingredients until well combined. Add the chilled/cubes butter plus the strawberries. If dough is too wet you can add more all purpose flour. Cut the butter into the dough to make little clumps through out dough. Make a well, and add the buttermilk. work quickly to make 12 equal mounds, shape into a disk which will be dense. Place biscuits 2 inches apart on baking sheet. Put the sheet in the freezer for 10 minutes until firm. These can be frozen in single layers and sealed in plastic bag for up to a month. Place in the middle of the oven until puffed and very light brown on top and firm to touch. 20 min . Remove from oven and allow to cool before serving with whipped cream and more fruit.
Serving Size: makes 24 small or 12 large
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIE545.
Serving Size: makes 24 small or 12 large
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIE545.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 12.1 g
- Cholesterol: 31.2 mg
- Sodium: 391.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.9 g
- Protein: 3.5 g
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