Strawberry Sesame Sourdough Scones
Description
Delicately crumbly and perfectly golden, these gluten-free strawberry scones with sesame seeds offer a delightful twist on a classic treat. 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. 🍓✨
Ingredients
Dry Ingredients:
Wet Ingredients:
For Dusting (Optional):
Instructions
Prepare the Dough:
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Gather your required ingredients.
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In a large bowl, whisk together the brown rice flour, millet flour, potato starch, baking powder, salt, and sesame seeds.
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Add the cold cubed butter and mix by hand or with a paddle attachment until it resembles coarse sand.
Incorporate Wet Ingredients:
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Stir in the milk, sourdough starter, and honey, mixing until just combined.
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Gently fold in the cubed strawberries without overmixing.
Shape the Scones:
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Roll out the dough into a 22 cm (9-inch) disc, about 2.5 cm (1 inch) thick.
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Sprinkle with extra sesame seeds.
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Cut into 8 equal wedges and place them on a parchment-lined baking sheet.
Bake:
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Preheat the oven to 350°F (180°C).
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Arrange the scones on a baking sheet lined with parchment paper.
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Bake the scones for 16-20 minutes, or until golden brown, and remove from the oven.
Serve:
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Dust with coconut milk powder if desired.
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Enjoy warm or at room temperature!
