I’ve always had a fascination with strawberries, especially the small, flavor-packed tri-star variety that I find on local Hudson Valley farms. I’ve even had the chance to hand-pick them in the strawberry fields along with my family.So it should come to no surprise that I would put them into everything I make—sweet and savory. If you know me well enough, you know that I lean toward sweets. These scones are no exception. I’ve added some gluten-free millet flour to the recipe, which enhances the strawberry flavor with its subtle nuttiness while yielding a tender airiness.
Gluten-Free 101 Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
6 tablespoons frozen unsalted butter or shortening, cut into ¼-inch pieces
½ cup chopped fresh strawberries
1 cup plus 2 tablespoons heavy cream or nondairy creamer, plus more for brushing
Preheat the oven to 375º. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, millet flour, sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Add the strawberries; stir to coat with the flour mixture. Stir in the cream; mix until just combined.
Using a 2½-inch ice-cream scoop, drop the dough about 2 inches apart on the prepared baking sheet. Brush with cream and sprinkle with sugar. Bake until golden and puffed, about 25 minutes. Let cool on a wire rack.
You can find gluten-free millet flour in your local natural foods store. If you prefer, you can also just swap in more of the gluten-free flour blend for the millet flour.