Strawberry Scones

Ingredients

• 2 cups (272 grams) gluten-free baking flour
• 1/2 teaspoon xanthan gum ((omit if your blend contains it))
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon (14.4 grams) aluminum-free baking powder
• 1/8 teaspoon fine sea salt
• 1 large egg
• 1/2 cup sour cream ((245 grams) (I used lite))
• 1/2 teaspoon pure vanilla extract (, divided)
• 1/2 cup (1 stick) (226 grams) unsalted cold butter, cut into cubes
• 1 cup (200 grams) fresh strawberries, diced
• 1/2 cup (112 grams) powdered sugar
• 1 1/2 teaspoons (368 grams) milk or cream
• 1 teaspoon (4.2 grams) pure vanilla extract

Instructions

1. 1

   Preheat oven to 400°F and line a baking sheet with parchment paper or silicone baking mat.

2. 2

   Sift the gluten-free flour, xanthan gum, sugar, baking powder, and salt together in a large bowl. Whisk to combine and set aside.

3. 3

   In a small bowl, whisk together the egg, sour cream, and vanilla extract. Set aside.

4. 4

   Cut the butter into the flour mixture using a pastry cutter or fork. Work the butter into the flour until it feels like wet sand. There shouldn’t be any large pieces of butter left.

5. 5

   Stir in the wet ingredients until it comes together. If it is too dry, add a bit of milk one teaspoon at a time. If the dough is too wet/sticky, add a tiny bit of flour until it reaches the right consistency. Fold in the strawberries.

6. 6

   Form dough into a ball and move to a cutting board dusted with flour. With your hands, form dough into a disk shape. Cover with plastic wrap and roll into a 10-inch (or so) disk.

7. 7

   Using a large knife or pizza wheel, cut the dough into 8 wedges and move to the prepared baking sheet. Place scones about 2 inches apart.

8. 8

   Bake for 18 minutes at 400°F. Cool on the baking sheet for 5 minutes before moving to a cooling rack. Cool for 5-10 minutes before serving. Serve warm or at room temperature.

9. 9

   While the scones are cooling, make the glaze by combining powdered sugar, milk or cream, and vanilla extract. Mix until smooth.

10. 10

    Drizzle over the scones before serving.