Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups gluten free baking flour (I used King Arthur, more for dusting)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 8 tablespoon butter
  • 1 cup heavy cream (plus 1 tablespoon of cream for brushing.)
  • 1 egg
  • 2 cups fresh strawberries (dusted with flour)
  • sugar for dusting

Instruction

  • Cut butter into small pieces. Freeze for 15 minutes. If frozen longer, leave out for a few minutes to warm up. You want the butter hard and cold, but not so hard you can't mix it.
  • Prepare strawberries. Trim stems off, cut into quarters, depending on how large strawberries are. You want them the size of small raspberries. Flour them. Set aside.
  • Whisk together flour, salt and sugar, baking powder.
  • Add butter and with your hands or pastry cutter, cut the butter allowing it to remain in large enough chunks to melt in oven. (I have a biscuit video under videos on side bar category).
  • Add strawberries, making sure they are covered with flour and be very gentle.
  • Mix cream with egg. Mix egg into cream gently.
  • Add this liquid to the mix.
  • Dough will be very sticky. Flour your hands and bring together into a disc about 8 inches wide.
  • If you have time, refrigerate for 30 minutes.
  • Form into a flat round about 8 inches.
  • Cut into 8 pie shaped pieces. You may need to use more flour for this part.
  • Preheat oven to 400 degrees.
  • Place on baking dish with parchment paper (not necessary, but a nice to do).
  • Brush with cream.
  • Sprinkle with coarse sugar.
  • Bake for 15 to 20 minutes or until golden brown.