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Shayna Queen, The Wood Grain Cottage

Gluten Free Strawberry Shortcake Scones

A tender scone with fresh strawberries topped with whipped cream and fresh strawberry sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Scones
  • 1 Box Namaste Muffin & Scone Mix
  • 8 tbsp Cold Butter
  • 2 Eggs Lightly Beaten
  • 1/3 cup Milk
  • 1 cup Chopped Strawberries
Whipped Cream Topping
  • 1 cup Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla
Strawberry Sauce
  • 1 lb Sliced Strawberries
  • 1/3 cup Sugar
  • Water to cover strawberries

Equipment

  • Mixing Bowl
  • Pastry Blender
  • Measuring Cups
  • Sheet Pan
  • Parchment Paper
  • Measuring Spoons
  • Electric Mixer
  • Medium Sauce Pan
  • Immersion Blender
  • Cutting Board
  • Knife

Method
 

Strawberry Scones:
  1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.
  2. In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  3. Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
  4. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
  5. Add fresh strawberries and gently stir to combine.
  6. Use your hands to form the dough into small round patties, about an inch thick.
  7. Bake for 12-15 minutes, or until golden brown.
  8. Set aside and cool for 5-10 minutes.
Whipped Cream Topping
  1. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla.
  2. With an electric mixer, beat on high until stiff peaks form.
Strawberry Sauce
  1. Combine the cut up strawberries and sugar into a saucepan.
  2. Cover with water and bring to a slow simmer, stirring often.
  3. Allow the mixture to thicken and boil down.
  4. Once the strawberries are soft, use an immersion blender to purée the strawberries until smooth, or to your liking.
  5. Adjust as needed with water and sugar until sauce is to your liking.
  6. Pour sauce into a container, then refrigerate until cold.
Plating Instructions
  1. Plate a strawberry scone, then top it with a big dollop of whipped cream. Add the strawberry sauce on top. Add any extra sliced strawberries, if desired.