These gluten free scones are vegan-friendly, filled with strawberries and topped with a sweet cinnamon glaze.
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Yield:8 scones 1x
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.
*To make the flax eggs, combine 2 tbsp flaxseed meal with 5 tbsp water; stir, then wait 8-10 minutes until the flaxseed has absorbed the water.