I love being able to bake what I want, when I want it, and today, I felt like a scone, but with my go-to scone being a gluten free raspberry scone, and no raspberries in the refrigerator, (and not wanting to go to the store before making my breakfast treat), I improvised. I had strawberries on hand and they needed to be used up, so Gluten Free Dairy Free Strawberry Almond Scones arose! I try to keep all the flours I use on hand and a excess in the pantry, if possible, and I always have my Califa Farms Dairy Free Almond Milk Creamer on hand, but if needed you can replace that with an almond milk, or if you don’t need it to be dairy free, cream or half and half. Speaking of strawberries, did you know the best way to store them is in the refrigerator in a sealed container, glass if possible. I never knew this trick until recently, and they do last much longer keeping them this way.
Gluten Free Dairy Free Strawberry Almond Scones
- 6 tbsp dairy free stick butter or other butter
- ¼ cup Califa Farms Almond Milk Creamer or Califa Farms Hazelnut Almond Milk Creamer, gf
- 1 egg
- 1 teas vanilla or vanilla paste, gf
- ½ cup Anthony's Cassava Flour or other gf cassava flour
- ½ cup Bob's Red Mill Tapioca Flour, gf
- ½ cup almond flour, finely ground, gf
- 1 tbsp cornstarch, gf
- 1 tbsp baking powder, gf
- ¼ cup organic cane sugar
- ½ cup diced Organic Driscoll's Strawberries
- ¼ cup slivered, toasted almonds
For Brushing the Top of the Scones
- 1 tbsp Califa Farms Almond Milk Creamer
- ¼ teas orange zest
- 2 teas organic cane sugar
- Cut the dairy free butter or butter into small pieces and freeze for 10 minutes. Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the egg, non dairy creamer, and the vanilla.
- In a medium bowl, sift the cassava flour, tapioca flour, almond flour, cornstarch, baking powder, and sugar together. If using unsalted butter, stir in ¼ teaspoon salt. Remove the butter pieces from the refrigerator and mix into the dry ingredient bowl, combining with your hands or using a pastry blender/cutter until small pieces of butter remain.
- Make a well in the dry ingredients and pour in the non dairy creamer/egg mixture. Mix with a fork and then your hands to combine and form a dough that holds together. Don’t overwork the dough.
- Turn out onto a gluten free floured board. Fold the strawberry pieces and slivered almonds in, pressing them into the dough. Space out the berries throughout the dough.
- Line a 9” tart pan, quiche pan, or pie pan with a round of parchment paper. Form the dough into an 8” round on the gluten free floured board. Then cut the dough into 6-8 pieces, keeping them in a round. Move half of the round onto the parchment lined baking dish, and then the other half, spacing the pieces out slightly while keeping in the round.
- Brush the top of the dough with 1 tablespoon of non dairy creamer and spread the orange zest over the tops. Sprinkle 1-2 teaspoons of coarse sugar over the top. Bake at 400 for 16-22 minutes, until puffy and golden brown on the top bottom and edges, moving the oven rack up as needed to brown the tops.