Gluten-Free Lemon Vanilla Salted Scones

lemon-vanilla-scones


In my last post for Gluten Free Banana Bread I had explained that I am going through my blog and making sure recipes posted are mine.
When I first started blogging I would share gluten free recipes that I thought were worth sharing. What I discovered is that while it is fine to share a link back to the original website it really is not okay to post the whole recipe on my site.
I was not taking credit for any of those recipes but feel it is time for me to make all recipes that I share mine.
Here is another revamped recipe.
This one is for Gluten Free Scones. Scones are a favourite of mine especially when I know I am having company for tea or instead of muffins for a brunch. Scones tend to dry out so I find they are best enjoyed the day of.
You can pretty much add anything to a scone making them either sweet or savory.
Adding finely chopped green onions and dill would make the scones savory and would be served with a soup, salad or even a quiche.
Adding lavender, lemon, lime or orange zest would make scones delightful or afternoon tea.
You can even cut the scones in half and top them with a warm strawberry compote instead of shortcakes. So many options.
I sprinkled vanilla salt on these scones. You can find vanilla salt at most specialty kitchen stores such as Williams Sonoma..

Gluten-Free Lemon Vanilla Salted Scones

Ingredients
  

  • 3 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 cup white sugar
  • 3/4 tbsp baking soda
  • 3/4 cup Earth Balance vegan “butter”, cut into small pieces
  • 1 tbsp lemon zest
  • 1 1/2 cup goat milk
  • 2 tsp apple cider vinegar
  • 1/4 tsp salt
  • optional vanilla salt for sprinkling on scones before baking

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • In a stand mixer add the dry ingredients (gluten free flour, sugar, salt and baking soda) and mix on low speed.
  • Add the vegan “butter” and mix on low speed for 2-3 minutes until dough is crumbly.
  • In a small bowl whisk the goat milk, apple cider vinegar and lemon zest.
  • Add wet ingredients to dough and mix on low speed until dough is formed.
  • Sprinkle a bit of gluten free flour onto the counter.
  • Transfer dough to floured counter, sprinkle with more gluten free flour and roll dough lightly until it is at least an inch thick.
  • Use a round biscuit cutter to cut out scone shapes.
  • Place each circle onto parchment lined cookie sheet.
  • Brush top of each scone with a bit of goat milk and then sprinkle vanilla salt on each one.
  • Bake in oven for 15-20 minutes until scones are lightly golden.
  • Remove from oven and cool for a few minutes before serving.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe

Gluten-Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd


If you hadn’t realized it yet- I love my Meyer lemons! They are sweet and fabulous.
I could eat this curd straight out of the jar. It’s even better when it is freshly made and is warm and sweetly tart. Top waffles with lemon curd, or use it in my gluten free english scones. I like to slice fresh gluten free pound cake and top with it off with lemon curd.
Many, many possibilities.
 

Gluten Free Meyer Lemon Curd
Gluten Free Meyer Lemon Curd


Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Ingredients
  

  • 6 egg yolks
  • 1 cup sugar
  • 3/4 cup juice from meyer lemons
  • 1/4 cup butter
  • Zest from the Meyer lemons

Instructions
 

  • In a medium saucepan, whisk together the egg yolks and sugar.
  • Add the lemon juice and switch to using a wooden spoon to stir.
  • Stir continually for 8-12 minutes on low: making sure mixture does not boil.
  • Your curd is done when it thickens and coats the back of the spoon.
  • Next: add butter and stir until butter is melted.
  • Add lemon zest and remove from heat.
  • Store in a jar then place in refrigerator
Tried this recipe?Let us know how it was!
Gluten Free Meyer Lemon Curd

White Chocolate and Cranberry Scones

scones



I love scones!
Before my celiac diagnosis I used to get the white chocolate and berry scones from Good Earth bakery here in Calgary. They were so good and now that I am gluten free I’ve wanted to find a great gluten free one.
I think I found it!
These scones are super moist and not at all chalky. I love the chopped up white chocolate bits and the tangy dried cranberries that are in them.
Do you have pre-celiac foods that you would love to have again? Have you tried to convert the recipes? Any success?
I would love to hear from you and if you have any great recipes that you would love to share, please let me know. I will try them and if they work out will post them.

White Chocolate and Cranberry Scones

Ingredients
  

  • 3/4 cup rice flour
  • 3/4 cup tapioca starch
  • 3/4 cup cornstarch
  • 2 1/2 tsp baking powder
  • 2 tbsp brown sugar
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cold butter or vegan shortening
  • 2 eggs
  • 1/4-1/2 cup buttermilk
  • 2-3 squares white chocolate, chopped
  • 1/2 cup dried cranberries

Instructions
 

  • Mix the dry ingredients together in a stand mixer to combine.
  • Cut up cold butter and add to dry ingredients.
  • Mix quickly to combine (should resemble a coarse meal)
  • Add the buttermilk and eggs and mix until combined.Add white chocolate and cranberries and mix quickly. You do not want to overwork the dough, just a couple quick pulses will do.
  • Scoop out the dough into even portions. I have an extra large ice cream scoop that I like to use. It allows then equal sizes.
  • Place dough onto a parchment lined cookie sheet and bake in a 375 degree oven for 14-16 minutes.
  • Place on a rack to cool. Enjoy!
Tried this recipe?Let us know how it was!