1 and ¾ cup gluten-free flour (Bob’s Red Mill brand)
1/3 cup sugar
2 tsp baking powder (non-aluminum kind like Rumford)
1/2 tsp baking soda
1/4 tsp salt
5 Tb vegan butter, chilled (Earth Balance brand)
1/2 cup almond milk (or other non-dairy milk)
1 tsp vanilla
zest of 1 lemon
1/3 cup almonds, chopped
heaping 1/2 cup diced strawberries
coarse sugar for sprinkling (optional)
Heat oven to 400F. Line a baking sheet with parchment paper. Sift dry ingredients together (flour, sugar, baking powder, baking soda, salt). Cut butter into small bits and add to the dry ingredients. With a pastry blender, 2 knives, or your hand, cut the butter into the flour so the pieces of butter are small like peas and blended into the flour, giving it a sandy texture. Add almond milk, vanilla and lemon zest and mix briefly just to combine. Add almonds and strawberries and carefully mix again.
Divide dough in half and place one half on a floured board (using gluten free flour) and knead a couple of times and pat into a 6-inch circle. Cut each circle into 6 triangles. Place them on the prepared baking sheet. Repeat with rest of the dough. Sprinkle with coarse sugar and bake for 16-20 minutes.