Strawberry Tahini Scones – Gluten-free

Share

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)

1/2 cup REAL Apricot Butter, Applesauce or light colored jam
5 teaspoons baking powder
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. Add in the tahini. With 2 knives cut the tahini 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.

Share

Leave a Reply

Your email address will not be published. Required fields are marked *