GLUTEN FREE STRAWBERRY GOAT CHEESE SCONES adapted from this recipe from yummy supper.

These remind me of the really tasty scones I used to get at a little cafe in Boston when I worked in the Fort Point Channel  – minus the gluten, cow’s milk, and loads of butter which I’m sure they were made of. Now that great organic strawberries are available, it’s the perfect time to savor their flavor and mixing in the goat cheese and coconut milk offers a little moister scone than you may be used to. Also, try this recipe with other berries throughout the summer.

I used pamela’s pancake and baking mix for this recipe (I use this flour as a special treat occasionally because of the price) but you could also substitute another flour blend or make one of you own.  Here is great resource from Gluten Free Girl and the Chef for making your own Gluten Free flour mixes and another from Gluten Free Goddess.


2 cups pamelas pancake and baking mix

1 t. baking powder

1/4 c. sugar

1/4 c. honey

1/2 stick of melted butter

1 egg

1/2 c. canned coconut milk

1/4 c. of goat cheese

zest of 1/2 lemon

1 cup of chopped strawberries


Set oven to 375 degrees.

Mix together the baking mix, baking powder and the sugar. In another bowl mix together the remaining ingredients except for the strawberries making sure the goat cheese is incorporated.  Pour the flour mixture into the wet mixture and then fold in the strawberries.

Place small portions (roughly 2 tablespoons) on a baking sheet lightly coated with coconut oil, sprinkle lightly with sugar (optional) and bake for 10-12 minutes. This recipe makes about 25 mini scones.