Rating: 4 stars
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  • 5 star values: 4
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  • 1 star values: 1

Breakfast baked goods without the wheat! These strawberry shortcake-inspired scones call for brown rice flour and cornmeal instead of all-purpose or wheat flour.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
12 mins
32 mins
12 scones


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, granulated sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.

  • In a small bowl combine egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries (mixture will not completely come together in a ball).

  • Turn dough out onto a well-floured surface (use brown rice flour). Using floured hands, knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet. Pat or lightly roll each portion into a 5-inch circle. Cut each circle into six wedges; separate wedges so they are about 1 inch apart.

  • Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool slightly. If desired, sprinkle lightly with powdered sugar. Serve warm.

Nutrition Facts

173 calories; fat 6g; cholesterol 14mg; saturated fat 3g; carbohydrates 27g; mono fat 2g; insoluble fiber 2g; sugars 6g; protein 3g; vitamin a 204IU; vitamin c 7.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 20mcg; vitamin b12 0.1mcg; sodium 232mg; potassium 119mg; calcium 90mg; iron 1mg.