Strawberry Shortcake English Scones (Recipe)
In honor of Wimbledon’s traditional Strawberries & Cream, we’re sharing a recipe for a low-carb, gluten-free twist on traditional Strawberry Shortcake, served on warm homemade English Scones. Whether you’re a tennis fan or not, you’ll love this tasty treat.
- Strawberry Topping
- 16 oz strawberries, sliced
- 1/8 to 1/4 cup Swerve, Granular
- English Scones
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons Sweve, Granular
- 1/2 teaspoon xanthan gum
- 1 egg (room temperature)
- 4 tablespoons milk or almond milk
- 4 tablespoons cold butter
- 1 teaspoon vanilla
- Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons Swerve, Confectioners
- 1 teaspoon pure vanilla extract
- To make the strawberry topping, wash and slice strawberries and place in medium-sized bowl. Toss in Swerve, Granular. Cover and refrigerate for at least an hour before serving. Juices should be flowing.
- To make whipped cream, add whipping cream, Swerve, Confectioners and vanilla into an electric mixer bowl.
- Mix on low for a few seconds to combine ingredients. Mix on high for 2-3 minutes, watching cream to ensure it doesn't overwhip. Once cream reaches stiff peaks, remove from mixer. Serve on scones, once baked.
- To make the English scones, first preheat oven to 425 degrees. Grease a baking sheet or round baking pan.
- In a medium-sized bowl, measure almond flour, coconut flour, baking powder, salt, Swerve and xanthan gum, and stir together. Set aside. In a small bowl, mix egg and milk until combined well. Set aside
- Grate butter into flour mixture. (Tip: Use a cheese grater to grate the butter.) Then blend the flour and butter with a fork or your hands until it resembles breadcrumbs.
- Add 3 tablespoons of egg/milk mixture (leave a little for basting the top of the scones), and add vanilla extract. Mix into the flour/butter mixture until well combined. Place dough onto parchment paper or an almond-floured counter-top or cutting board. Shape the dough into a small circle, about 1 ½ inches thick.
- Take a buttered champagne flute or small biscuit cutter and cut scones out of dough. Place them on cookie sheet near each other with edges of each scone just touching (keeps the edges soft). Place in oven and bake for 12–15 minutes until tops are golden brown and dough is cooked through.
- Once scones come out of the oven, place in a bowl lined with a bread cloth, cloth napkin or kitchen towel. Place scones in bowl and cover with cloth. (This will keep them moist and warm for serving.) Scones can also be served the day after baking; just keep them in an air tight container.
- For strawberry shortcakes, cut one or two scones in half, top bottom half of scone with strawberries, juice and whipped cream, then place the other half on top. Enjoy!
This recipe was created by Ben McLauchlin. A version of this article originally appeared on Nola.com. See the full article here.
Note: Registered dietician Molly Kimball offers brand-name products as a consumer guide; she, along with Ochsner Health System, do not solicit product samples nor are paid to recommend items.