I take my son, Leo, to baby story time with grandma at our local library every Friday morning. Most of the time he doesn’t care too much about the story and squirms in our laps until he manages to escape the room in search of his favorite toys, the puzzles. But this time he was very different. He was calmly sitting on grandma’s lap. “What did you feed him this morning, he is so content.” Grandma asked. “He had a whole strawberry scone for breakfast. I guess he is still enjoying the after taste.”
These strawberry scones are allergy free, no gluten, no dairy, no eggs, and no nuts. But they are full of fantastic flavors plus a good source of fiber and minerals. I used my homemade all-purpose gluten free flour mix. It consists of six different flours: corn meal, white rice flour, sweet rice flour, potato starch, corn starch, and tapioca starch (If you are allergic to corn, replace the corn meal with sorghum flour or millet flour, corn starch with potato starch or tapioca starch).
I continue to learn the mechanism of gluten free baking and improve the results of the bread, muffin, scone, or cake recipes through experimentation. The lack of gluten in the flour makes creating light and spongy breads, muffins, and scones a challenge. However, using the right combination of gluten free flours and adding baking soda (sodium bicarbonate, NaHCO3), something acidic, and/or baking powder will help create the airy texture.
Baking soda decomposes to sodium carbonate (Na2CO3), carbon dioxide gas (CO2), and water (H2O) at 122 °F. Mixing baking soda in the flour and then combining with acidic ingredients, such as strawberry, applesauce, and vinegar, et al, will result in the release of CO2 gas before baking, creating air pockets in the gluten free dough. I was following a recipe that used twice the amount of baking soda that this recipe uses. That recipe gave the scones a strong after taste that was left behind from the baking soda.
I forgot to mention that these strawberry scones are no-sugar-added. I used a small amount of stevia instead of refined sugar. I like the true taste of the strawberries in these scones that is not suppressed by sugar. In addition to the taste, adding fresh fruits helps to moisturize the scones. Check out my recent acorn squash apple muffins for another healthy gluten-free vegan breakfast pastry.
- 140 g 5 oz Maseca Corn Masa Mix
- 70 g 2.5 oz white rice flour
- 70 g 2.5 oz sweet rice flour
- 35 g 1.23 oz corn starch
- 17 g 0.63 oz potato starch
- 18 g 0.63 oz tapioca starch
- 2 tsp guar gum
- ¼ tsp pure stevia powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbs baking powder
- ½ cup corn/potato/ tapioca starch for dusting the working surface and hands
- Optional 1 tbs vegan butter (for brushing on top of prebaked scones)
- 1-1/3 cup coconut milk
- 6 oz strawberry diced
- 2 tsp white vinegar
- ½ cup melted vegan butter or canola oil
- Preheat oven to 400 °F
- Whisk the dry ingredients in a large bowl.
- Combine all wet ingredients in a medium bowl. Mix the wet mixture into the flour by hand until just combined. Gently fold in diced strawberries.
- Cover the counter space with a large piece of plastic wrap and lightly coated with starch. Place approximately ½ cup of dough on the wrap. Shape the dough to 4”X4” squares with starch dusted hands. Cut the squares diagonally to get triangles.
- Lightly spray the baking sheet. Transfer the triangles onto the baking sheet. Brush the surface of triangles with melted vegan butter.
- Bake for 16 minutes or until a tooth pick inserted into the centers comes out clean. Transfer the scones to a wire cooling rack and let cool. Serve warm.
1. If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary). In this case, use 1 cup coconut milk and 1/3 cup water.
2. I usually make a large batch of this gluten free flour mix because you can weigh large amounts of each ingredient more accurately than small amounts. The extra flour mix can be stored in a zipper bag in the freezer.