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!
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Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Do you remember those wonderful “Cheese Straws” that were always around in abundance during the Holidays? Well, these little “Spicy Cheddar Cheese Crackers” will take you right back to your childhood! And, if you’re Gluten-Free, fear not, these are not only Gluten-Free, but are so easy to make and only require 7 ingredients (if you include water) 😉 I chose to cut my dough into leaf shapes for the Autumn season, but any shape will do (Christmas Trees, Snowmen, Wreaths, Holly Leaves, etc.) These make the perfect little Holiday Gifts 🙂
Enjoy!!!
Note: The original non-GF recipe can be found in just about every cookbook out there, but I want to give credit to Ree Drummond (aka: “The Pioneer Woman”) for her non-gf version of this recipe that I adapted to “fit” our family (please see the “Copycat Cheez-It” version for the GF and non-spicy recipe for these same crackers) 😉

  • 2 Cups Sharp Cheddar Cheese
  • 1 Cup GF All-Purpose Flour (I use “Caputo” brand – it makes an incredible dough to work with)
  • 4 Tbsp Salted Butter (cold and cut into small pieces)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Seasoned Salt (I use “Season All”)
  • 1/8-1/4 tsp Cayenned Pepper (I use 1/4 tsp for a little more “kick”)
  • 3 Tbsp Ice Water
  1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
  2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
  3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
  4. When ready to bake, preheat oven to 350 degrees.
  5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
  6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
  7. Bake for 15-18 minutes or until golden brown.
    *See notes for “crisping” up crackers if they turn soft.
  8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
  9. Enjoy 🙂

*Note: if your crackers get a little soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes. Let cool and gobble them up!

Appetizers, Hors d’Oeuvres, Snacks