Strawberry Tahini Scones – Gluten-free

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I love tea parties! And a tea party needs scones. For a REAL afternoon tea, try these: Strawberry-Tahini scones.

Flour Mix:
1 cup arrowroot starch
1 cup brown rice flour
1 cup garbanzo bean flour

** OR **
3 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)

5 teaspoons baking powder
1/2 cup REAL Apricot Butter, Applesauce or light colored jam
2/3 cup tahini
4/3 cup unsweetened plant milk
1 cup frozen strawberries, cut into 1/2 inch pieces.

Preheat oven to 400oF. Line a baking sheet with parchment paper.

In a large bowl, mix together the dry ingredients, flour mix, baking powder. Cream together the Apricot Butter/Applesauce or Jam and Tahini. With 2 knives cut the tahini mixture into the flour making a crumbly dough. Add in the plant milk, a little at a time to make a dough that will hold together. The dough should not be too wet. Add in the strawberries and knead to incorporate. Cut the dough into quarters. Take one quarter and pat into a circle, about 1 inch thick. Cut the circle into 6 triangles and place them on the baking sheet. Repeat with the other quarters of dough. Bake for 20 minutes or until lightly browned. Turn off heat. Let set in hot oven for about 5-10 minutes before serving.

Note: If the dough is too soft and sticky to knead, no problem! Simply drop batter onto baking sheet to make individual scones, one at a time. You can make them as small or large as you like. With oiled hands you can smooth the batter and press into desired shapes, like triangles or circles.

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  2 comments for “Strawberry Tahini Scones – Gluten-free

  1. Elle
    June 21, 2020 at 1:33 pm

    Is the Apricot Butter (or applesauce) supposed to be incorporated into the batter, or is it just a suggestion to spread on top once the scones are baked?

    • Caryn Hartglass
      June 21, 2020 at 1:51 pm

      Thanks for your message! I left something out and I just corrected it. The Apricot Butter goes in the batter. That’s what I use in place of sugar to sweeten the batter and it also acts as a binder. I cream it with the tahini first then cut it into the dough.

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