Buttery, tender-crumbed with a tangy lemon glaze, these glutenfree eggless Strawberry & Rosemary Scones will simply melt in your mouth!
Servings: 9Scones
Calories:
Author: Natasha Minocha
Ingredients
1.5cupAmaranth flour
1cupAlmond meal
1/2cup Cane sugarYou can use regular sugar too
1tbspRosemary, chopped fine
2tspIsabgol /Psyllium husk
2tspbaking powder
100gmsButter, chilled and cut into small cubesYou can use chilled coconut oil, to make this vegan
1/2cup Coconut milk, full fatplus extra for brushing the scones
1/2cupStrawberries, cut into small pieces
Glaze
2tbspLemon juice
1/2cupicing sugar
Instructions
Preheat your oven to 200C. Line a baking tray with Silpat or parchment paper.
Combine all the dry ingrdients in a bowl - amaranth flour, almond meal, baking powder, rosemary, psyllium husk and sugar.
Rub in the cold butter cubes until the mixture forms large coarse crumbs.
Pour over the milk and mix with a fork until the dry ingredients are just moistened. Tip in the strawberries and mix them in very gently.
Turn the dough out on to a well floured surface and press together gently till it forms a ball.
Press into a 8″ circle and cut into 9 scones using a 2.5 -3" cookie cutter.You may need to pull together the scraps and form into a circle again. Gently place on the prepared tray. Brush lightly with coconut milk.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
While the scones are cooling, whisk together the glaze ingredients until smooth and thick. Drizzle over warm scones. Serve and enjoy!