Strawberry Scones for a Simple and Special Breakfast

Gluten-free, Vegan Strawberry Scones

Don’t you love to start the day with a little something special?

Many people say that breakfast is the most important meal of the day, and though I think good nutrition is important all day long, I do like the idea of starting the day off on a happy foot.

Scones are a terrific baked good to help bring a smile to your morning.  They come together quickly and bake for only 15 to 20 minutes.  They are low in sugar and a lovely vehicle for fresh or frozen fruit. 

If you pair your scone with a fruit and veggie-packed smoothie like this berry and kale smoothie or this mango, pineapple and carrot smoothie even better.  Do you like something creamy with your baked goods?  Partner your scone with some non-dairy yogurt.

You can store your scones in an airtight container for a couple of days on the counter, or you can wrap them up and freeze them for longer storage.  Just heat one up and you have homemade goodness in minutes.  Scones are also a great grab-and-go treat since they aren’t gooey or messy.

I used fresh organic strawberries in these scones and cut them in quarters so that there would be big, juicy chunks of fruit.  If fresh strawberries aren’t in season when you want to bake up a batch, you can use frozen strawberries in their place.  (Just be sure to thaw them somewhat first, so that you can roughly chop them.)

Strawberry Scones

Makes 8 Scones

Ingredients:

2 cups gluten-free all-purpose baking mix (I used King Arthur Flour brand.)
2 tablespoons coconut palm sugar (or evaporated cane juice)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
5 tablespoons non-hydrogenated vegan buttery spread (I used soy-free Earth Balance.)
1 cup rice milk or other non-dairy milk
1 cup hulled and quartered strawberries

Preparation:

1. Preheat oven to 425.
2. Line a baking sheet with a silpat or parchment paper.
3. In a large bowl, whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum.
4. Using a pastry cutter or two knives, cut in buttery spread.  Add non-dairy milk and stir thoroughly.
5. Mix in fruit.
6. Shape batter into a round disk, measuring approximately 7 inches across.  (Note, the dough will be pretty damp.  That’s ok.)
7. With a large knife, cut the disk into eight wedges.
8. Place each wedge on the baking sheet, or alternatively you can cut the disk right on the silpat or parchment and nudge the wedges apart with the knife.
9. Bake for 15 to 18 minutes or until lightly golden.

Kim Lutz is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, welcomingkitchen.com. Kim is the co-author with Megan Hart, MS, RD, LD, of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism.