These Strawberries and Cream Gluten Free Scones are a delightful twist on a classic scone, made with fresh strawberries and heavy cream for a tender, slightly tangy crumb. They bake up flaky and golden, making them a perfect breakfast or afternoon treat. Prepare a batch in about 40 minutes.
If you enjoy scones, these gluten free strawberries and cream scones are worth trying. They’re light, flaky, and packed with strawberry flavor. Pair them with coffee or tea for a simple, satisfying treat.
I develop many scone recipes and have a range of gluten free options, both sweet and savory. If you’re new to gluten free baking, a scones guide can help you get consistent results and discover more than 20 recipes to try.
Why we love these scones:
- Fresh strawberries give each bite a bright, juicy burst of flavor.
- Heavy cream adds richness, tenderness, and helps the scones brown to a lovely golden color.
- The recipe is straightforward and doesn’t require special equipment—simple steps deliver bakery-style scones at home.
If you like strawberries, you might also enjoy gluten free strawberry oat bars and strawberry shortcakes made with similar flavor profiles and textures.
I made them with blueberries, and they were wonderful! I haven’t had scones in years.”
Linda M.
Ingredient Notes and Easy Swaps:
For exact ingredient amounts, see the recipe card below.
- Gluten Free Flour Blend – Use a 1:1 blend tested for baking. I tested with Pamela’s All Purpose 1:1 and King Arthur Measure for Measure; other blends can work but may require adjustments.
- Xanthan Gum – Add 1 teaspoon if your blend lacks a binder.
- Baking Powder – Use aluminum-free for best flavor.
- Butter – Unsalted and cold.
- Egg – Large size, cold.
- Heavy Cream – Provides richness and tenderness; do not substitute half-and-half.
- Coarse Sugar – Optional, for sprinkling on top before baking.
Substitutions:
- Make them dairy-free with plant-based butter and a dairy-free heavy cream alternative.
- Swap strawberries for raspberries or blueberries for a different berry flavor.
Step-By-Step Photos and Directions:
Begin by preheating your oven to 375º F (190º C).
Step 1: Combine the dry ingredients in a large mixing bowl. Cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 2: Rinse and hull the strawberries, then slice them into thin wedges. In a separate bowl whisk together the heavy cream, egg, orange juice, and water, then fold in the strawberries.
Step 3: Pour the wet mixture into the dry ingredients and gently mix to form a scone dough. Different gluten free flour blends absorb liquid differently; if the dough seems too wet add a little more flour, and if too stiff add a splash more liquid.
Step 4: Once the dough comes together, transfer it to a parchment-lined baking sheet and shape it into a round about 2 inches (5 cm) thick.
Step 5: Use a sharp knife to cut the round into eight wedges. You can leave the wedges touching or separate them slightly on the sheet—both work.
Step 6: Optional: sprinkle coarse sugar over the tops for a crunchy finish.
Step 7: Bake for 20–25 minutes, until the scones are lightly golden and set. Baking time may vary with scone thickness and oven differences.
Step 8: Transfer scones to a wire rack to cool briefly before serving.
Tips For Success
1. Keep ingredients cold to preserve flaky layers. 2. Avoid overmixing—mix until just combined. 3. Adjust flour or liquid slightly depending on your gluten free blend’s absorbency.
Frequently Asked Questions:
Use very cold butter, cream, and egg and avoid overworking the dough.
Yes, if you include baking powder they will rise during baking.
If your flour blend doesn’t include a binder, add xanthan gum or use a DIY gluten free blend designed for baking.
Storage/Freezing Instructions:
Store cooled scones in an airtight container in the refrigerator for up to four days. For longer storage, freeze cooled scones in a freezer bag; reheat briefly in the microwave or oven to enjoy.
More Gluten Free Scones Recipes:
- Gluten Free Blueberry Scones — a favorite version with juicy blueberries.
- Gluten Free Oat Scones — made with certified gluten free oats for texture and flavor.
- Gluten Free Cranberry Orange Scones — bright and seasonal.
- Gluten Free Pumpkin Scones — perfect for fall baking.
- Gluten Free Gingerbread Scones — a festive holiday option.
- Gluten Free Chocolate Scones — rich and indulgent.
Love This Recipe?
If you try these scones and enjoy them, please leave a comment and mention which flour blend you used—your feedback helps others reproduce great results.
Gluten Free Strawberries and Cream Scones
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Ingredients
- 2 cups gluten free flour blend
- ½ cup cane sugar
- 2 teaspoons baking powder (aluminum-free)
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ½ cup heavy cream
- 1 large egg
- ¼ cup orange juice
- ⅓ cup water
- 1 cup strawberries, washed and sliced
- 3 tablespoons coarse sugar (optional)
Equipment
- silicone mat or parchment paper
- pastry cutter or fork
Method
- Preheat the oven to 375º F and position a rack in the middle.
- Whisk together the flour blend, cane sugar, baking powder, and salt in a large bowl.
- Cut the cold butter into the dry ingredients until the mixture is crumbly.
- In a separate bowl, whisk the heavy cream, egg, orange juice, and water. Gently fold in the sliced strawberries.
- Pour the wet ingredients into the dry and mix until a soft dough forms. Adjust flour or liquid slightly if needed.
- Turn the dough onto a parchment-lined baking sheet and press into a 2-inch thick round.
- Cut the round into eight wedges with a sharp knife.
- Bake 22–25 minutes until lightly golden.
- Cool on a rack briefly before serving.
Notes
- I tested this with Pamela’s All Purpose 1:1 and King Arthur Measure for Measure; you may need to tweak flour amounts with other blends.
- Add 1 teaspoon xanthan gum if your blend doesn’t contain a binder.
- To make dairy-free, try plant-based butter and a dairy-free heavy cream alternative.
- Always use cold butter, cream, and egg to help create flaky layers.
- Store in an airtight container in the fridge up to 4 days or freeze for longer storage.
Tried this recipe?
Let us know how it turned out!