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
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 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 1/3 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.