scones

Lemon Balm Scones for Strawberry Shortcake

Lemon Balm Scones for Strawberry Shortcake

Right after I picked 22 pounds of strawberries at a local Oregon farm a couple of weeks ago, I knew right there I had to have strawberry shortcake! I remember when I was a little girl- maybe 4-5 years old and my grandparents took me to a strawberry festival. I was so excited! The festival basically involved lots of strawberry shortcake. YUM! There was a building and ladies by a table ladling servings of sweet strawberries over shortcake and then putting ice cream on top. I must have eaten 2-3 servings of it all by myself. I was in heaven! I'm not sure I could eat quite as much today but I enjoy it just as much. I hope that you enjoy this shortcake recipe & remember when you were a kid and relished every bite! 

Lemon Balm Scones + Strawberry Shortcake: 

Makes 6-8 servings

1/2 cup coconut milk

1 teaspoon apple cider vinegar

2 cups gluten free flour mix (without xanthan gum) 

2 tablespoons organic sugar + extra for dusting the tops of the shortcakes

1 tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

5 tablespoons vegan margarine or butter

2 eggs

2 tablespoons lemon balm leaves, minced

1. Preheat your oven to 425F. Make sure there is a rack in the center of the oven. Place a sheet of parchment paper on a baking sheet. 

2. Mix together the coconut milk and apple cider vinegar in a glass measuring cup. Let the mixture sit for 10 minutes before proceeding with the recipe. 

3. Mix together the flour mix, sugar, baking powder, xanthan gum and salt in a large bowl. With a pastry cutter, cut the margarine or butter into the flour mixture. Make sure the margarine or butter is well incorporated and it resembles a coarse meal. 

4. Beat the eggs well in an electric mixer with a whisk attachment or until they are frothy. Add the milk mixture and flour mixture. Mix at medium low speed for 1 minute. 

5. Pat the mixture into a large round on a floured board. Make sure it is about 1 inch thick. Cut rounds out of the mixture with a cookie cutter. It will make about 6-8 large rounds that you can split in half and fill with berries for the strawberry shortcake. 

6. Place the dough rounds on the baking sheet. Brush the tops with coconut milk and sprinkle with sugar.  Place the sheet on the center rack of the oven. Lower the oven temperature to 375F. Bake the scones for 20-25 minutes or until golden.  

Strawberry Mixture: 

4 cups sliced strawberries

3 tablespoons maple syrup

Place in a bowl and mix. Let the mixture macerate for about 10-15 minutes to soak up the flavors. 

 

Gluten Free Dairy Free Strawberry Raspberry Scones

strawberryraspberryscones

I absolutely adore berry season! I call myself a "slightly recovered fruit addict." I really love to eat fruit, especially berries! I remember once when I was 4-5 years old I went to an amazing strawberry festival with my grandparents here in Oregon. At the festival they had all you can eat strawberry shortcake. I remember eating three large portions! It was hard to get enough of those amazing berries! 

Now, I am so fortunate to have a lovely backyard garden with strawberries, raspberries, blueberries and huckleberries. Now, when the season is right I can go out and pick some to make a delightful treat. 

These Strawberry Raspberry Scones are such a wonderful pastry! I created them on the fly when I spotted plenty of ripe, juice strawberries and raspberries in the garden. 

Here is the recipe so that you can make them at home during this amazing berry season! Enjoy! 

Gluten Free Fresh Strawberry/Raspberry Scones (with Dairy Free Option)

 

½ cup milk or rice milk/almond milk

½ cup chopped fresh strawberries

½ cup fresh raspberries

2 cups brown rice flour mix (see below)

3 tablespoon granulated sugar, divided (I use organic evaporated cane juice) + extra for sprinkling on top

1 tablespoon baking powder

¾ teaspoon xanthan gum

½ teaspoon salt

5 tablespoons butter or coconut oil, cut into small pieces

2 large eggs

 

Brown Rice Flour Mix: (you can double or triple this and keep it in the fridge)

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca flour

 

1.       Preheat the oven to 425F. Make sure you have a rack in the center of the oven. Put parchment paper on a baking sheet.

2.       Mix raspberries and strawberries and one tablespoon of the sugar in a glass measuring cup and set aside.

3.       Mix the flour, sugar, baking powder, xanthan gum and salt in a large bowl. You can either use a stand mixer or mix them by hand. Cut the butter into the flour mixture using the paddle attachment of a mixer or a pastry cutter or fork. Mix until the mixture looks like a coarse meal. You still want chunks of visible butter or coconut oil. Set this mixture aside.

4.       In the same mixer bowl or another bowl, beat the 2 eggs until very light and foamy. Add in the milk and flour mixture all at once and mix at low speed for 1 minute or with a wooden spoon for 1-2 minutes in a bowl.

5.       Place dough onto a floured board. Gently mix-in berry/sugar mixture taking care not to squash the berries too much.

6.       Divide the dough in half. Pat out each half into a circle about ¾ inch thick. Cut each round into 6 pieces.

7.       Brush the rounds with milk or rice milk. You may sprinkle them with sugar.

8.       Turn the oven temperature down to 375F and bake 15-20 minutes or until golden and thoroughly baked.

I hope you enjoy these delicious scones! I might have to have one right now with a cup of tea! Yum!