Gluten Free Dairy Free Strawberry Almond Scones
I love being able to bake what I want, when I want it, and today, I felt like a scone.
Ingredients
- 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
Instructions
- 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.
Notes
Scones are always a good idea! Whether for breakfast, for tea time, or just for an afternoon snack, try these Gluten Free, Dairy Free Strawberry Almond Scones. Loaded with flavor and a drier texture than some of my scones, they are satisfying and simple to make!