Ingredients (makes 10 scones)
- 1 ¼ cups gluten-free flour blend
- 2/3 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup buttermilk
- ¼ cup oil
- 1 large free-range egg
- 1 teaspoon vanilla extract
- Filling & Topping
- 350g strawberries – washed and stems removed
- 250ml whipped cream
Method
- Preheat the oven to 180 C. Grease a 10-12 serving cupcake pan OR line with cupcake liners and set aside.
- In a mixing bowl combine the flour, sugar, baking powder and salt.
- In a separate bowl whisk the buttermilk, oil, egg and vanilla extract well together.
- Mix the wet ingredients with the dry ingredients. Whisk until well combined.
- Spoon the batter evenly into the cupcake wells, about 2/3 full.
- Bake 16-18 minutes or until a toothpick comes out clean.
- For the topping: mash the 2/3 of the sliced strawberries with a fork to release the juices. Cover and refrigerate until ready for use
- To serve:
- Cut the shortcake scones in half.
- Spoon strawberry topping and whipped cream on one half
- Cover with the other scone half.
- Top with more cream and fresh strawberries and serve!
