I am not much of a baker mostly because I don’t like to measure when I am cooking. Baking itself isn’t that easy. Gluten-free baking is often mission impossible. For a variety of reason that Alton Brown could probably explain much better than me gluten-free flours don’t behave the same way as traditional flours. Gluten-free baking can easily turn into a science project as you mix different flours and starches to get the perfect blend. For those of us who are less inclined to be scientists in the kitchen Bob’s Redmill and King Arthur now have gluten-free flour blends that can be more easily substituted in “normal” recipes. I have used both and feel that each work best in different recipes, so trial and error is the best approach when choosing between them.

Last summer my fiance and I went on an amazing trip to Ireland {I’m very behind on that travel blog}. While were there I was pleasantly surprised by how aware the country was of food allergies in general; not even just gluten. We ate so many scones in Ireland. Yes, gluten-free scones! While we were there we talked about how once we were settled in our new house I would make us scones and we could reminisce about our trip. Last week I decided it was time to give it a try.

On the weekends I love watching Food Network and The Cooking Channel in the morning. It’s really the only time that “real” cooking shows are on. I love watching Ina Garten {anyone else excited about her new series?!} so I decided to go with her Strawberry Scone recipe. I used King Arthur’s Measure for Measure flour and reduced the recipe to 1 stick of butter.

If you have been following my wedding blogs or Instagram you may know that I am a soon-to-be-bride and a new homeowner! We have been in our house for a few months, but I have resisted buying any major kitchen items because I will be having a bridal shower. That being said I do not have the standard kitchen equipment normally required to make scones. To my surprise the scones turned out pretty good even though I don’t have an electric mixer, measuring spoons, egg wash brush or a rolling pin. But I must admit, I am really looking forward to my bridal shower and filling my kitchen with all of the awesome things I picked out!

Using my mini-food processor I cut the butter into the flour in batches and mixed all of the ingredients by hand. I combined the dough into a ball and on a floured cookie sheet lined with parchment paper I worked the dough into a disk. I picked up a trick from a Martha Stewart show that helps keep your parchment paper in place. You can use small binder clips to secure it to the cookie sheet.

Overall I would consider this recipe a success, but it could use a few tweaks. The scones were a bit bland, so next time I may add more sugar or powdered sugar after they’re baked. They were also a bit dense which is most likely due to the gluten-free flour. Next time I would try another brand and also bump up the amount of strawberries.