Light, fluffy, gluten-free Strawberry Scones are the perfect Summer breakfast or brunch treat! Bursting with pops of strawberries throughout and topped with a strawberry glaze, strawberry lovers will go crazy for these scones.
Scones are very underrated.
People often forget about them, opting for biscuits instead. But SCONES!!! They’re like sweet biscuits. And if that doesn’t peak your interest, I mean I don’t even know what to say (Sweet biscuits… yum!!!).
These gluten-free Strawberry Scones are the epitome of sweet biscuits. They have finely diced strawberries throughout, with extra vanilla, and a strawberry glaze on top.
I’d say these scones have a strawberries and cream flavor, and they’re very light and fluffy.
I know scones can make people a little nervous, but they’re fairly easy to make too. The only hard part is forming the large scone disc, and cutting it into smaller scones. That’s it.
These scones are made with classic scone ingredients, like:
- gluten-free all purpose flour
- sugar
- baking powder
- salt
- milk
- vanilla
- egg
- butter
- strawberries (of course)
But, there are a couple unique ingredients too.
I like to use Greek yogurt in my scones as well. It gives them a great texture.
The glaze is made with powdered sugar, milk, vanilla, and strawberry jam. It adds the perfect sweetness and extra strawberry flavor. If you don’t have any, feel free to omit it and you can have a simple vanilla glaze on top instead.
I’ve seen countless blueberry scone recipes, but STRAWBERRY SCONES are where it’s at my friends. If you’ve got a plethora of strawberries, and are looking for a fun new recipe, look no further.
I love strawberries.
And if you chop them up finely, they go in baked goods really well (cause I’m not a fan of large chunks of fruit in my baked goods). Like, my gluten-free Strawberry Muffins.
It takes a little bit of extra time, but finely diced up your strawberries and you won’t be disappointed.
I also recommend using the sweetest strawberries you can find.
This may sound like a no brainer, but it’s worth mentioning. Sometimes, store bought strawberries can be too tart and firm (especially if you try and buy them when they aren’t in season).
It’s worth the wait to get some in the Summer instead. Those deep red, juicy strawberries are the best.
Granted, the extra juice in them could alter your scones a bit.
So, if you have extra juicy strawberries I recommend sprinkling 1-2 tbsp of extra flour across the top of your dough when you are trying to form it into a disc. If your dough is sticking to your hands way too much and is too hard to form, add the extra flour.
I also recommend sprinkling flour on the knife you cut them with, or wiping your knife off in between cuts. Cut your 6-8 scones slowly and with a sharp knife. This will ensure your knife cuts through them properly and doesn’t get stuck and mess up your lovely scones.
I do have one more trick up my sleeve with scones. After you make your scones, you’ll place them in the freezer. THEN preheat your oven. This gives your butter and other wet ingredients a chance to get extra cold. Which, in turn, will make your scones more flaky. After your oven is at 400, then pop your scones in and bake them.
After your scones are cool, drizzle the quick and easy Strawberry Glaze across the top. Yum.
Diced strawberries and strawberry glaze seals the deal on these gluten-free Strawberry Scones. Double whammy strawberry flavor is what makes these extra tasty.
Light, fluffy, gluten-free Strawberry Scones are filled with strawberry and vanilla flavor, and perfect for a Summer weekend breakfast or brunch. Or, a tea party, bridal shower, or baby shower.
After you make them, let me know what you think! Are strawberry scones better than blueberry scones?! Leave a comment and rating, below. I love to hear from ya’ll.
Before you go, you might wanna check out my Strawberry Vanilla Granola, Strawberry Donuts, Strawberry Whiskey Smash, and Strawberry Banana Oatmeal Bread.
- 2 cups gluten-free all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tbsp vanilla
- 1 egg
- 1/3 cup cold butter, diced (into pea-sized pieces)
- 1 cup strawberries, finely diced
- 1 tbsp strawberry jam
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup powdered sugar
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To begin, prepare a small baking pan with parchment paper.
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To a large mixing bowl, add your flour, sugar, baking powder and salt and whisk together till combined.
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In a separate, small bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till combined.
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Sprinkle your butter pieces into your dry ingredients and stir together till the butter is completely covered by dry ingredients. Pour your small bowl of wet ingredients over your dry ingredients, and stir till you have a fairly crumbly/shaggy dough. Add your strawberries and very lightly and gently mix them in.
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Pour your scone dough onto your baking pan. Gently work the dough and press it into a large disc shape, about an inch tall. If your dough is very sticky, sprinkle a tablespoon of flour across the top to help you work it together.
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Using a sharp knife, cut the disc into 6-8 scones (I recommend sprinkling your knife with flour or wiping it off between each cut). Using a small spatula, carefully separate the scones so they are about an inch apart from each other.
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Place your pan in the freezer, and preheat your oven to 400.
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Bake for 20-23 minutes, or till the scones are set on top, springy to touch, and a toothpick inserted comes out clean.
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Let cool before adding strawberry glaze on top.
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To a small mixing bowl, add the strawberry jam, milk, and vanilla and whisk together till smooth. Add your powdered sugar and whisk till you have a smooth glaze.
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Drizzle across the top of your scones.
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Devour!
Stored in an airtight container these last a day at room temperature, or about a week in the fridge.
Is it okay to use frozen strawberries? We have a lot on hand. How would I need to alter the recipe, if at all?
Hi Kate. You can use frozen strawberries (do not defrost them first), I would just toss them in 1 tbsp of flour before adding them to the scones. You’ll also need to bake the scones longer, maybe 3-5 more minutes. Hope this helps!
Thank you!
This is an excellent recipe. I am newly unable to tolerate gluten and sorely missed any sort of bread or cake. Even my husband who is not gluten free enjoyed them and I really loved them. They were very good and a blessing since I was very hungry for them.
Absolutely delicious! I used a biscuit cutter and got 12 round scones. Baked up beautifully, fluffy and nice golden brt! A keeper recipe!
These were such a hit with my family! My husband is gluten free and loved them. Definitely a keeper.
Do you know if these freeze well?
They make a lactose free sour cream if you can use that instead of yogurt. I use that a lot. Also, Fairlife makes a lactose-free yogurt in vanilla, strawberry, lime, cherry, and I think blueberry or could be plain.
Connie
Is there something dairy free I can use for the Greek yogurt? I can’t find any df Greek yogurt!
Hi Madison. You can try just dairy-free yogurt. Or, you could check out my Banana Oatmeal Scones or Pumpkin Scones – neither of those recipes have yogurt in them (you could even use strawberries in the banana scones instead of chocolate chips, yum!). Hope this helps.