Ingredients
1 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/3
cup granulated sugar
2
teaspoons gluten-free baking powder
1
teaspoon grated lime peel
1/2
teaspoon xanthan gum
1/2
teaspoon salt
1/4
cup cold butter, cut in small pieces
3/4
cup chopped fresh strawberries
1
cup whipping cream
3/4
cup powdered sugar
1
to 2 teaspoons fresh lime juice
Preparation
Heat oven to 425°F.
In medium bowl, stir together flour blend, granulated sugar, baking powder, lime peel, xanthan gum and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Gently stir in strawberries. Stir in whipping cream just until moistened.
On surface lightly sprinkled with flour blend, knead mixture 5 to 7 times to form dough. Pat into 3/4-inch circle. Cut dough into 8 wedges. Place wedges on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Let stand on cookie sheet 1 minute. Remove from cookie sheet to cooling rack. In small bowl, mix powdered sugar and lime juice until thin enough to drizzle. Drizzle over warm scones. Serve warm.
