Go Back
–+ servings
Gluten Free Strawberry Shortcake with Vanilla Bean Scones

Gluten Free Strawberry Shortcake with Vanilla Bean Scones

Sugar-free scones naturally sweetened with date syrup are piled high with fresh slices of strawberries.
Print Pin
Course: Dessert
Prep Time: 10 minutes
Cook Time: 23 minutes
Cooling Time: 28 minutes
Servings: 8

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!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!