Raspberry-Lemon Scones ~ Gluten-Free

Raspberry-Lemon Scones ~ Gluten-Free

These delicious Scones are so easy to make and only require about 10 ingredients (including the usual staples – baking soda, baking powder, etc.) that we usually have in our kitchens. Plus, you can substitute whatever berries you have on hand 😉 A huge “Thank You” to Chris Scheuer of “thecafesucrefarine” for sharing the original version of this recipe – I made a few small changes to make it Gluten-Free and allergy-friendly for my family. 🙂

The Scones:

  • 1 Cup Heavy Cream
  • 8 Tbsp Unsalted Butter (melted)
  • 2 Cups All-Purpose Gluten Free Flour (I used Bob’s Red Mill GF “1 to 1 Baking Flour”)
  • 6 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Large Lemon (Zest (reserving the Juice for the glaze))
  • 1/2 Cup Fresh Raspberries, broken in half (or any other fresh berries that you have on-hand)

The Lemon Glaze:

  • 2 Cups Powdered Sugar
  • 3 Tbsp Half & Half (or whole milk)
  • Lemon Juice from 1 large lemon (from the Lemon used in the scone mix above)

Making the Scone Dough:

  1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
  2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
  3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
  4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
  5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
  6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
  7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
  8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
  9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
  10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
  11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
  12. Remove from oven and transfer to a cooling rack to cool completely before icing.

Making the Lemon Glaze:

  1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
  2. Enjoy!
Breakfast, Desserts, Snacks
American, English, Irish, Scottish



Creamy Lemon Chicken over Gluten-Free Pasta

Creamy Lemon Chicken over Gluten-Free Pasta

This recipe has quickly become one of our favorites! It’s so quick and easy to make, but tastes like you’ve been in the kitchen for hours 😉 Serve with a fresh garden salad and you’re good to go!
As usual, I found this recipe in The Pioneer Woman’s collection and made a few simple changes to make it Gluten-Free and allergy-friendly for my family.

  • 1/2 Cup All-Purpose Gluten Free Flour (I use Bob’s Red Mill GF 1-to-1 Baking Flour)
  • 2-3 Tbsp Olive Oil (I use the lighter Olive Oil, so it doesn’t interfere with the flavors)
  • 1-1 1/2 lbs Chicken Tender (you can really use any cut of chicken, but I usually prefer Chicken Tenders for ease and convenience)
  • 1 1/2 tsp Garlic, minced (I use the already minced garlic in a jar)
  • 1/4 Cup Low Sodium Chicken Broth (You can also use Vegetable Broth)
  • 3/4 Cup Heavy Cream (or Half & Half)
  • 1/2 Cup Parmesan Cheese, grated (Fresh is much better here)
  • 1 Large Lemon (Zest & Juice)
  • Salt & Pepper (to taste)
  • 3 Large Handfuls (Baby Spinach (optional))
  • Basil or Parsley (for garnish)
  • 12 oz. box Gluten Free Pasta (You can use any type of GF Pasta of your choice, but I have found that GF Spaghetti, Fettuccine or Capellini work best)
  1. Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
  2. Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
  3. Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
  4. Carefully place the floured Chicken Tenders into the hot oil and cook for about 3-4 minutes on each side or until thoroughly cooked; remove the chicken and place on a plate.
  5. While the Chicken is cooking, bring a large pot of water to boil and cook the GF Pasta according to directions; drain and set aside.
  6. Once all of the Chicken has cooked and been removed from the pan, lower the temperature to Simmer/Low and add the Minced Garlic; cook for about 1 minute.
  7. Carefully add the Chicken Broth and stir well.
  8. Next, add the Cream, Parmesan Cheese, Lemon Zest and Juice stirring well to combine all of the ingredients; add salt & pepper to taste; simmer until the sauce begins to thicken (about 2-3 minutes).
  9. Return the Chicken Tenders to the pan and cover completely with the sauce; add the Spinach, if desired, and cook for about 1 minute (or until the Spinach is wilted).
  10. Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.
Dinner, Main Dish
American