Strawberry Sesame Sourdough Scones
Delicately crumbly and perfectly golden, these gluten-free strawberry scones with sesame seeds offer a delightful twist on a classic treat.
Quick historical fact for you: Scones originated in Scotland and became a beloved part of British tea culture, known for their rich, buttery texture.
This gluten-free version stays true to tradition, with a light and tender crumb, bursting with juicy strawberries and a subtle nutty crunch from toasted sesame seeds.
Perfect with a cup of tea or coffee, these scones balance sweetness and texture beautifully. Whether for breakfast, brunch, or an afternoon treat, these strawberry-packed scones are an indulgence. 🍓✨
Instructions
13 stepsPrepare the Dough:
Gather your required ingredients.
In a large bowl, whisk together the brown rice flour, millet flour, potato starch, baking powder, salt, and sesame seeds.
Add the cold cubed butter and mix by hand or with a paddle attachment until it resembles coarse sand.
Incorporate Wet Ingredients:
Stir in the milk, sourdough starter, and honey, mixing until just combined.
Gently fold in the cubed strawberries without overmixing.
Shape the Scones:
Roll out the dough into a 22 cm (9-inch) disc, about 2.5 cm (1 inch) thick.
Sprinkle with extra sesame seeds.
Cut into 8 equal wedges and place them on a parchment-lined baking sheet.
Bake:
Preheat the oven to 350°F (180°C).
Arrange the scones on a baking sheet lined with parchment paper.
Bake the scones for 16-20 minutes, or until golden brown, and remove from the oven.
Serve:
Dust with coconut milk powder if desired.
Enjoy warm or at room temperature!
