• Katherine Arthurs

Gluten Free Strawberry Orange Scones with Vanilla Bean Butter

Hints of orange bites along with smooth strawberries + flaky yet dense dough. Top it all off with vanilla bean butter + flaky salt.


I'm a sucker for scones. I walk into a coffee shop + my eyes are on that glass case. But not too often do I find gluten free, low sugar (or no sugar) + fresh berry scones. Well, I made them - so I don't have to search anymore.


Tell me the truth! Did Vanilla Bean Butter catch your eye? I mean Strawberry Orange Scones are great + all BUT that butter. Slather it on fresh out of the oven scones, grab a cup of whatever + sit down. So good.



Gluten Free Strawberry Orange Scones with Vanilla Bean Butter

make 8-12 scones


1 heaping teaspoon grated orange zest

1/3 cup coconut sugar (or white sugar)

2 cups gluten free flour blend

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 large egg

3/4 cup full fat coconut milk - use the cream at the top of the can (or sour cream)

12 tablespoons cold butter, cut into 1-1/2 inch cubes + frozen

1 cup small diced strawberries


Preheat your oven to 400F. Line a baking sheet or pie plate with parchment paper.


In a large bowl, add in the orange zest + sugar. Using the back of a spoon or rubber spatula, press the zest into the sugar - making sure it is well combined. Mix in the flour, baking powder, baking soda + salt. Set aside.


In a small bowl whisk together the egg + coconut cream. Set aside.


Add the frozen cubes of butter to the flour mixture. Using a pastry cutter or your fingers, press + blend the butter into the flour until the cubes of butter are well coated + around pea size. Fold in the egg + coconut milk along with the strawberries, until the dough forms a ball.


If baking on a baking sheet - divide the dough in half. Place one 1/2 portion of the dough on a lightly floured surface + press or roll until it is about a 6 inch round. Cut the round into 6 wedges. Repeat with the other half of dough. Place the wedges on the baking sheet leaving about 1-2 inches apart.


If baking in a pie plate. Roll the dough out on a lightly floured surface + press until it is as big as your pie plate. Place it carefully into the plate. Using a serrated knife, cut the dough into 8 wedges.


Bake until golden brown. 13-15 minutes for the baking sheet method or 45 or more minutes for the pie plate method.


Cool on a wire rack for 10 minutes before serving.


Serve with Vanilla Bean Butter. Mix together 2 tablespoons salted butter + 1 vanilla bean (stripped of the seeds) or 1/2 teaspoon vanilla bean paste. Keeps for as long as you want.


Enjoy!


PRO TIP: Work quickly with the cold butter. You want it to remain cold - if you think it's getting too warm, add into your freezer for a few minutes before returning back to the recipe.


This recipe was made #glutenfree and #dairyfree