Indulge in the delightful combination of strawberries and chocolate chips with these gluten-free scones. Perfect for breakfast or a sweet snack, these scones are both tender and flavorful. The fresh strawberries add a burst of freshness, while the chocolate chips provide a rich, decadent touch.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Ensure you have a good quality gluten-free flour blend, which is essential for the texture of the scones. Fresh strawberries are a must for their juicy sweetness, and buttermilk adds a tangy richness that can't be substituted easily. Don't forget the chocolate chips for that irresistible chocolatey goodness.
Ingredients For Strawberry Chocolate Chip Scones Gluten-Free Recipe
Gluten-free flour blend: A mix of different flours and starches that mimics the properties of wheat flour without the gluten.
Sugar: Adds sweetness to the scones and helps with browning.
Baking powder: A leavening agent that helps the scones rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Butter: Provides richness and helps create a tender crumb.
Strawberries: Fresh fruit that adds a burst of flavor and moisture.
Chocolate chips: Adds sweetness and a delightful chocolate flavor.
Buttermilk: Adds moisture and a slight tang, helping to tenderize the scones.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
Technique Tip for This Recipe
When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Be sure to work quickly to keep the butter cold, as this is key to achieving the desired consistency.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can enhance the flavor profile with its mineral content.
cold butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture when cold.
fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries to use in place of fresh ones.
chocolate chips - Substitute with cacao nibs: Cacao nibs are less sweet but provide a rich chocolate flavor and are often considered healthier.
buttermilk - Substitute with almond milk and lemon juice: Mix ⅔ cup almond milk with 1 tablespoon lemon juice to create a dairy-free buttermilk substitute.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the scones.
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How To Store / Freeze These Scones
To keep your strawberry chocolate chip scones fresh, store them in an airtight container at room temperature for up to 2 days. Ensure the container is sealed tightly to maintain their delightful texture and flavor.
For longer storage, place the scones in the refrigerator. They will stay fresh for up to a week. When ready to enjoy, you can warm them slightly in the oven or microwave to bring back their freshly baked goodness.
If you wish to freeze the scones, first allow them to cool completely on a wire rack. This prevents condensation from forming and keeps them from becoming soggy.
Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This step is crucial to prevent freezer burn and maintain their delicious taste.
Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it for 20-30 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
If you prefer to freeze the dough instead of the baked scones, follow the recipe up to the point of cutting the dough into wedges. Place the wedges on a baking sheet lined with parchment paper and freeze until solid.
Once the dough wedges are frozen, transfer them to a resealable freezer bag or airtight container. When ready to bake, preheat the oven and bake the frozen scones as directed, adding a few extra minutes to the baking time.
Whether storing or freezing, always ensure your scones are kept in a cool, dry place to maintain their delightful texture and flavor.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes, or until they are heated through and slightly crispy on the outside.
For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.
If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method will give them a nice, crispy exterior.
To reheat on the stovetop, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, ensuring they warm evenly without burning.
For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a piece of aluminum foil. Heat for 5-7 minutes, checking to ensure they don’t over-brown.
Best Tools for This Recipe
Oven: Used to bake the scones at the required temperature of 400°F (200°C).
Baking sheet: A flat metal tray used to place the scones on for baking.
Parchment paper: Used to line the baking sheet to prevent the scones from sticking.
Mixing bowl: A large bowl used to combine the dry ingredients and later mix in the wet ingredients.
Whisk: Used to mix together the gluten-free flour, sugar, baking powder, and salt.
Pastry cutter: A tool used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Small bowl: Used to whisk together the buttermilk and vanilla extract.
Spatula: Used to fold in the strawberries and chocolate chips and to stir the wet ingredients into the dry ingredients.
Floured surface: A clean surface dusted with flour to prevent the dough from sticking while kneading and shaping.
Knife: Used to cut the dough into 8 wedges.
Wire rack: Used to cool the scones after baking to prevent them from becoming soggy.
How to Save Time on Making These Scones
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.
Prep strawberries in advance: Chop the strawberries the night before and store them in the fridge.
Chill the dough: If the dough becomes too sticky, chill it for 10 minutes to make it easier to handle.
Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
Strawberry Chocolate Chip Scones Gluten-Free Recipe
Ingredients
Main Ingredients
- 2 cups Gluten-free flour blend
- ⅓ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Cold butter, cubed
- 1 cup Fresh strawberries, chopped
- ½ cup Chocolate chips
- ⅔ cup Buttermilk
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the strawberries and chocolate chips.
- In a small bowl, whisk together the buttermilk and vanilla extract. Add to the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a circle about 1-inch thick. Cut into 8 wedges and place on the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown. Cool on a wire rack.
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