Contributed by our good friend Natalie. Check out her blog at: americasglutenfreesweetheart.com
Ingredients1 pkg. Namaste Foods Muffin and Scone Mix
2 eggs, beaten
7 Tbsp. butter (she uses dairy free)
1/3 cup coconut milk
1 cup fresh strawberries, diced
* Lemon Cream Icing
1/4 tsp. natural crystallized lemon
3/4 cup powdered sugar
2 Tbsp. unsweetened organic creamed coconut
- Preheat oven to 400° F. Grease a cookie sheet and set aside.
- Pour Namaste Muffin and Scone Mix into a medium bowl. Cut 7 tablespoons of cold dairy free butter into the dry mix using a fork until somewhat crumbly. Add 2 beaten eggs and milk. Stir until just combined. Gently fold in strawberries.
- Cut the dough in half and place each half on the grease cookie sheet. Press and shape them into two round discs about 1 to 2 inches thick. You may need to flour your hand to prevent sticking. Using a knife, cut 8 slices in each disc totaling 16 scones. Bake approximately 15 minutes or until they turn a very light brown. Let cool.
- For Lemon Cream Icing, pour powdered sugar into a small bowl, add true lemon and creamed coconut (you may want to add more true lemon to your taste). Mix to a creamy smooth texture. Drizzle over the tops of your scones and enjoy!