Gluten Free Strawberry Shortcake (Scones)

Sift together dry ingredients.

Cut butter into pieces and add to dry mixture.

Using a pastry blender, mix cold butter with dry ingredients.

Whisk wet ingredients in medium bowl.

Blend wet into dry ingredients.

Press dough into a 1" tall disk and cut into 8 pieces.

Baste with cream.

Heat oven to 425 degrees.

Mix together in a large bowl:

2 cups Better Batter
1/3 cup sugar
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt plus a pinch


Cut into pieces and drop in:

6 Tbsp cold unsalted butter

Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.

Stir in:

1/2 cup chopped nuts (optional) and/or
1/2 cup dried fruit (optional)

Whisk together in a separate bowl:

3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)
1 egg
1-2 tsp orange or lemon zest (optional)

Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.

Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.

This Recipe is courtesy of Gina E. Kelley of Portland, Oregon. (I changed to better batter)