These gluten free scones are vegan-friendly, filled with strawberries and topped with a sweet cinnamon glaze.
Today we’re going gluten free with these strawberry gluten free scones! Aren’t scones just the best? They go perfectly with a warm mug of coffee, they’re not too sweet but just sweet enough—honestly, what’s not to love? I decided on strawberry scones because I just need spring to hurry up already! In Pittsburgh, it seems like we’re pretty close to the finish line (and by finish line I mean winter), but I’m nervous there will be one more round of snow. Fingers crossed I’m wrong—please give me ALL the spring and summer produce.
I’ve made many scone recipes in my life, but these are the first gluten free scones I’d ever attempted. Let’s go over what you’ll need in order to make these scones.
GLUTEN FREE DAIRY FREE SCONE INGREDIENTS
- gluten free all purpose flour
- arrowroot starch
- cane sugar
- dairy free butter
- flax eggs
I ended up using gluten free all purpose flour since you can mostly use it in a 1:1 ratio (I almost always use Bob’s Red Mill).
HOW TO MAKE GLUTEN FREE SCONES
Dry ingredients: Like I mentioned, I used 1:1 gluten free all purpose flour. I don’t know of any substitutions other than regular (not gluten free) all purpose flour, which should work just fine. You’ll start by combining the flour with the arrowroot starch, sugar, and baking powder. If you need an arrowroot starch substitution, you may be able to use tapioca starch, but I haven’t tried it in this specific recipe.
Butter: Make sure your butter is COLD, because cold butter is key to making sure your scones will be the correct texture.
Wet ingredients: In order to keep these scones not only gluten free but vegan too, I decided to use flax eggs in this recipe. To make flax eggs, you’ll combine 2 tbsp flaxseed meal with 5 tbsp of water, stir them together and then allow the mixture to sit for 8-10 minutes, which will allow the flaxseed to absorb the water and create an egg-like substance.
Preparation: You’ll want to flour a flat surface—I like to use my silpat mat—but you don’t want to use too much flour. Otherwise, the flour will stick to the batter and ruin the overall texture of the scones. I opted to make round scones by pressing the dough out and then using a circular cookie cutter to form the scones. Alternatively, you can use a knife and cut the dough into 8 triangular scones.
*Tip: I topped these scones with a cinnamon glaze, but alternatively, you could sprinkle them with cinnamon sugar. Both are delicious!
Strawberry Gluten Free Scones
for the scones:
- 1 3/4 cup gluten free all purpose flour
- 1/4 cup arrowroot starch
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 1/2 cup dairy free butter cold
- 2 flax eggs*
- 1/2 cup milk of choice
- 3/4 cup strawberries diced
for the glaze:
- 1/2 tsp cinnamon
- 3/4 cup powdered sugar
- 1-2 tbsp milk of choice
- Preheat oven to 400°.
- Add flour, arrowroot, sugar, and baking powder to your food processor and pulse until combined.
- Then, with the processor running, add cold butter through the top and continue pulsing.
- Last, add the eggs and milk and pulse until the dough has come together. Remove dough and place it in a bowl, then stir in the strawberries.
- Flour a flat surface, then use your hands to form dough into a 1" rectangle. Use a round cookie cutter to create circular scones. Alternatively, you can form the dough into a round disc and use a knife to cut the scones that way.
- Bake scones for 20-25 minutes or until slightly golden on top. While scones are baking, make the icing by whisking all ingredients together.
- Remove scones from the oven and wait until they've cooled before drizzling the glaze on top.