Gluten Free Strawberry Shortcake with Vanilla Bean Scones
Spring has officially sprung, and berry season is in full effect. What is your favorite way to enjoy the juicy ripe berries at season’s peak? Gluten Free Strawberry Shortcake with Vanilla Bean Scones is one of my favorites.
Is there anything more classic than a strawberry shortcake? There’s just something magic that happens as those sweet juices seep into, both flavoring and softening the shortcake, or in this case scone, below.
Berry Delicious
Gluten Free Strawberry Shortcake with Vanilla Bean Scones is the perfect make ahead dish. You can have it for dessert one night and use the scones for breakfast the following day.
I love scones. They’re such a perfect anytime treat. Whether is the start to your day as the base for a breakfast sandwich or an afternoon treat with tea, they have the power to make any moment feel special.
I love this recipe for scones as they are completely sugar free. For these scones I am using D’vash Organics Date Syrup. Made with just a single ingredient, dates, this natural sweetener is low on the glycemic scale. With 25% less sugar than honey, D’vash Organics Date Syrup is an even one to one swap for honey, maple syrup, agave, sugar, and other sweeteners.
These scones get a burst of pure warm, cozy vanilla flavor from vanilla powder. This single ingredient ensures there’s no mistaking the sweet vanilla flavor. However you can use vanilla extract for this recipe; just make sure you are using the highest quality.
Cutting Into Gluten Strawberry Shortcake with Vanilla Bean Scones
Unlike other types of biscuits, scones come together easily and with no special cutter required. With just a few easy steps you will be serving up your new favorite treat.
- Make sure your Dairy Free butter is cold! Unlike some doughs, you want the butter to be super cold. This will help ensure your scone bakes up flaky.
- Pregame! Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Sprinkle a little of your Gluten Free 1 to 1 flour over the parchment paper.
- Add your Gluten Free flour, baking powder, kosher salt, and vanilla powder to a bowl, mixing to comnine.
- Add the cold butter to the flour mixture and using a pastry cutter or fork break the butter into the flour. You don’t want to over mix it. It should resemble wet pebbly sand.
- In a separate bowl whisk together the eggs and date syrup. Pour into the flour mixture along with the oat milk. Mix until just combined.
- Don’t over mix this dough. To ensure your scones aren’t hard you want to be gentle. The dough should be light, fluffy, and sticky.
- Work fast so the butter stays cold.
- Place your dough on your work bench or cutting board. Spread it out into a 7″ by 2″ circle. Cut the circle into 8 wedges, like a pie.
- Place the scone dough onto the prepared baking sheet and brush the top with an egg wash.
- Bake for 17-24 minutes or until the tops are golden brown and a toothpick comes out clean.
- To build the shortcakes for your Gluten Free Strawberry Shortcake with Vanilla Bean Scones, top the scones with slices strawberries and your favorite Dairy Free ice-cream or whipped topping.
Are you looking for more ideas for baking scones? Make sure you check out my recipe for Gluten Free Strawberry Balsamic Scones. Now let’s get baking!
Gluten Free Strawberry Shortcake with Vanilla Bean Scones
Equipment
- 1 pastry cutter
- 1 Mixing Bowl
- 1 Baking Sheet
- Parchment paper
Ingredients
Vanilla Bean Scones
- 3/4 cup Dairy Free butter, cold
- 3 1/4 cups Gluten Free 1.1 flour
- 2 1/2 tbsp baking powder
- 1 cup Dairy Free milk
- 1 tbsp white vinegar
- 1/2 tsp kosher salt
- 3 tbsp D'vash Organics Date Syrup
- 2 eggs
- 1 1/2 tsp vanilla powder Can substitite with 1 tbsp of good quality vanilla extract
- egg wash, 1 egg yolk whisked with 2 tbsp of Dairy Free milk
Strawberry Shortcake
- sliced strawberries
- Dairy Free ice-cream or whipped topping
Instructions
Vanilla Bean Scones
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Sprinkle a little flour over the parchment paper and set aside.
- Mix together your Dairy Free milk and vinegar. Set aside. This will form buttermilk.
- Add the flour, kosher salt, baking powder, and vanilla powder to a bowl. If using vanilla extract do not add it until you add Dairy Free milk.
- Add teh cod butter to the flour mixture. Using a pastry cutter or fork break the butter into the flour. Don't over work it or let the butter get warm. It should resemble went sand.
- Whisk together the eggs and date syrup.
- Add the egg mixture and milk mixture to the flour/butter mixture.
- if using vanilla extract add it at this time.
- Gently mix together the wet ingredients with theflour/butter mixture. Do not over work the dough! Make sure it stays light and fluffy. It will be stick.
- Pour the dough out onto a work bench or butting board. Form it into a 7" x 2" circle.
- Cut the circle into 8 triangles, like a pie.
- Place the scones onto the prepared baking sheet.
- Brush the tops of the scones with the egg wash mixture.
- Bake for 17-24 minutes until the tops are golden brown and a toothpick comes out clean.
- Allow to cool.
Strawberry Shortcake
- Top your scones with fresh slices of strawberries and your favorite Dairy Free ice-cream or whipped topping.
- Enjoy!