Bright red strawberries look like glittering jewels, but that's not what makes these scones so delicious. It's their melt-in-your-mouth tenderness.

Source: Midwest Living


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

  • In a small bowl whisk together egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries. (Mixture will not completely come together in a ball.)

  • Turn dough out onto a well-floured surface (using brown rice flour). Knead dough, with floured hands, by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet; pat or lightly roll each dough portion into a 5-inch circle. Cut each circle into 6 wedges. Separate wedges so they are about 1 inch apart.

  • Bake 12 to 15 minutes or until golden brown. Remove from baking sheet. Cool slightly on a wire rack and serve warm.


We do not recommend sugar substitute for this recipe..

Be sure to check the ingredient list for gluten-containing ingredients before purchasing a product as different brands of the same product may contain different ingredient formulations. One brand may be gluten-free, while another may contain gluten.

Nutrition Facts

173 calories; fat 6g; cholesterol 14mg; saturated fat 3g; carbohydrates 27g; mono fat 2g; insoluble fiber 2g; sugars 6g; protein 3g; vitamin a 204IU; vitamin c 7.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 20mcg; vitamin b12 0.1mcg; sodium 232mg; potassium 119mg; calcium 90mg; iron 1mg.