My addiction to breakfast and strawberries *may* have collided again. I got a wild hair on Sunday morning and decided to try my hand at some gluten-free scones…and there were strawberries there, beckoning me…calling my name from the fridge. It was a match made in heaven. Strawberry heaven. But don’t worry–they died for a good cause. A very good cause. You see, without their sacrifice, these Vegan and Gluten-Free Strawberry Shortcake Scones would never have been. And, let me tell you, that would be a TRAVESTY.
Ok, so maybe it’s not THAT dramatic–it is just breakfast after all. But, in all seriousness, I kind of think this might surpass my previous-favorite, the Strawberry Shortcake Baked French Toast of awesome-sauceness-with-a-strawberry-on-top (yeah, so this recipe being a contender is kind of a big deal).
It’s not like Vegan and Gluten-Free Strawberry Shortcake Scones are like a new invention, I’m sure. I’m certain other people have made them…but this is my first time…and there’s something special about that first time with a new recipe that just gets me. And I feel like I nailed this one on the head, too.
My mom recently said to me that there’s NOTHING fluffy about gluten-free cooking. And it made me realize something profound: I’m not using enough baking powder and vinegar action. Seriously! I learned this little cooking hack when I first started baking vegan about 3 years ago. You have to force a reaction if you’re not going to use milk. And that’s my trick for the day folks: fluffy scones. Yeah, I know scones aren’t supposed to be FLUFFY, but these were, so sue me. No, I take that back. Do not sue me. I should stop inviting that on myself. Bad juju. Heh.
Vegan and Gluten-Free Strawberry Shortcake Scones
- 2 cups gluten-free flour blend (I use Bob's Redmill Baking Mix)
- 2 tablespoon baking powder
- 1 tspn white vinegar
- ½ teaspoon salt
- ¼ cup sugar
- 1¼ cup coconut cream (so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours)
- 1 tspn clear vanilla extract
- Strawberry Glaze
- 2 cups uncut strawberries
- 1 cup sugar
- Preheat oven to 425 degrees.
- Grease a round baking pan. Set aside.
- Mix dry ingredients together in a medium bowl until thoroughly combined.
- Add coconut cream to dry ingredients in ⅓ increments (haha, we all know I just dumped it all together at once and made a mess).
- Mix with your hands...I know it's dry, but trust me. Just trust me.
- Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
- Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
- Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
- While that's baking, slice your strawberries into a medium mixing bowl.
- Add sugar to strawberries and stir until the sliced strawberries are coated.
- Set aside on the counter or in the fridge until the scones are baked.
- Remove from oven and allow to cool until you can handle them.
- Artfully place the sliced strawberries in the center of the scones, then dump the juice off on top and let it slather everything in that awesomsauceness.
- Slice and serve to your fellow shortcake-lovers! LOL!
So, what do you think? Wanna try some fluffy, moist Vegan and Gluten-Free Strawberry Shortcake Scones? I mean, who WOULDN’T?! Drop me a line in the comments below to let me know how yours worked out! LOL! I can’t wait to hear how excited you were to get some fluffiness out of your breakfast scones. Heh.