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. 🍓✨
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.
Stir in the milk, sourdough starter, and honey, mixing until just combined.
Gently fold in the cubed strawberries without overmixing.
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.
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.
Dust with coconut milk powder if desired.
Enjoy warm or at room temperature!