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British · Pastry
Strawberries and Cream Scones
Rich drop scones made with cold butter, whipping cream and chopped fresh strawberries, baked until golden and puffed and best eaten warm.
- YieldServes 5 · 5 scones
- Hands-on21 min
- Total50 min
- Difficulty
Ingredients
- ½ cupwhite rice flour
- ¼ cuptapioca flour
- 2 tbspmillet flour
- 2 tbsppotato starch
- 1 tspxanthan gum
- 1 tbspsugar, in the dough
- 1½ tspgluten-free baking powder
- ¼ tspsalt
- 3 tbspunsalted butter, cold, cut into 6 mm (1/4-inch) pieces
- ¼ cupfresh strawberries, chopped
- 9 tbspwhipping cream, for the dough
- 1 tbspwhipping cream, for brushing
- 1½ tspsugar, to sprinkle on top
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