Soooo...guess who just got back from camp?? THIS GURL!! It was super great. It's an annual camp that my church's student ministries puts on every year that involves chilling with friends, various camp activities (i.e. rafting, blobbing, hiking), and life-changing messages and worship sessions. It's pretty great.
But the food there is not that great.
Really not that great.
I mostly ate peanut butter on bananas and gluten free bread.
Anyway, here's me and some pals after canoeing. I'm the one with the sunglasses on my head, by the way :) (Photo creds to Jodi Baker--she's a great photographer, you guys.)
So today, let me share with you a recipe for some pretty fantastic gluten-free strawberry lemon scones that contrast with the not-so-great camp food I've been eating this past week.
When I was little, my family would always call me “carb queen.” And they had good reason for it. When we’d go to a restaurant, and those baskets of warm rolls came out, I’d eat maybe four or six.
It’s true. I love my carbs. Always have. Always will.
That’s why I made this scone recipe. Since my early childhood, I’ve learned absolutely no self-control. When I make these, lunch and dinner are completely forgotten. It’s just scones—covered in lemon curd; and that’s literally all I’ll eat all day. It’s fantastic.
I really tried to keep this recipe basic and easy. It’s especially simple if you have a food processor. You just blend up the ingredients, stir in the strawberries, shape them into lovely little triangles, and bake them up!
Having no white sugar and no gluten makes these significantly healthier than your average scone. Totally a justifiable meal.
Let’s just agree right now that strawberry and lemon were basically made for one another. These flavors perfectly lighten up a perfect gluten free scone. Oh, and did I mention how incredibly amazing these taste with lemon curd spread all over them? (Recipe here).
Strawberry Lemon Scones
Makes: 16 scones
- 1/3 cup coconut palm sugar
- 1 T lemon zest
- 1 cup white rice flour
- 3/4 cup potato starch
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 stick cold butter
- 1 1/2 cups sliced, fresh strawberries
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla
Preheat oven to 400 degrees.
Combine rice flour, potato starch, coconut palm sugar, lemon zest, baking powder, xanthan gum, and salt in a large mixing bowl. Using a pastry cutter (or a food processor), cut the cold butter into the dry ingredients. You’ll want your butter to be in pea-sized bits.
Add the strawberry slices to the flour mixture.
In a small bowl, mix eggs, milk, and vanilla. Pour over the dry ingredients and stir it all together until you have a ball of dough.
Sprinkle potato starch onto a large sheet of wax or parcchment paper. Place the ball of dough on your floured surface. Cut the dough into four equal parts. Flatten each ball into circular disks, about one inch thick. Cut the disks into four scones (like pizza) and place on a parchment-covered cookie sheet. With a pastry brush, coat the scones with almond milk.
Bake at 400 degrees for 14-17 minutes.
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