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!