Scones are a guilty pleasure; full of butter and what ever yummies you folded in. My friend Josh was stopping by and I wanted to make a treat for us. Scones aren’t generally something I make just for me. So these were a special delight in the late afternoon. The recipe was new to me and came off the King Arthur Flour website. It is super easy and definitely a keeper. https://www.kingarthurflour.com/recipes/gluten-free-scones-recipe
Use whatever drop ins you want; I used a mixture of dried berries and cherries, plus some dried cranberries and a good sprinkle of currants. Plus some orange zest and a touch of lemon extract. Go with flavors you like and dried fruit/nuts in your cupboard. I made 10 smaller ones but the original recipe was 8 big fat ones. You will surely impress anyone eating these scones.
The rear one is more of a wedge shape. The others were made in an old tin muffin pan; great browning in that pan….
Fruity Scones –
makes 8 big ones or 10 smaller scones
1 ¾ cup King Arthur Basic All Around gf blend (the mix I use all the time)
¼ cup sugar
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. sea salt
¼ tsp. nutmeg (skimpy)
1 stick cold butter
Grated zest of one small orange
¾ cup of dried fruit; cut into ½ inch dice. I used mixed berries/cherries, currants and dried cranberries; go with any mixture you have
1/3 cup whole milk
2 large eggs
½ tsp. lemon extract or 1 tsp. Vanilla
Directions: Mix all dry ingredients in a large mixing bowl, I used my stand mixer. By hand is do-able. Heat oven to 400 degrees. Grease 10 muffin cups or a sectioned scone pan or a baking sheet.
Cut stick of butter into about 10 thin slices, blend into flour mixture. (You can use a pastry cutter to blend in the butter or even a butter knife but the stand mixer is super quick and easy.) Grate the orange rind into the blend. Blend in the dried fruit briefly. In a small bowl mix milk, eggs and extract. Pour into the dry mixture and blend briefly; get all dry stuff mixed in. Do not over mix. Using a big serving spoon just blop big chunks of the dough into the sectioned scone pan or muffin cups or onto baking sheet; if you do the sheet you could shape them into the traditional wedge shape. [The original recipe says to let them rest 15 minutes at this point… before baking; forgot to do this; next time!] Sprinkle with coarse finishing sugar if you like and I do. About a tablespoon is plenty to spread around. Bake 15-20 minutes until light brown. Let cool 5 minutes before serving. Butter can be applied (a certain friend seemed to enjoy that embellishment!) but I found them rich enough all alone. Enjoy!
I bought something this week that I never buy, never. Potato chips…shocking breach of my personal rules but these were something special; pancetta and Parmesan cheese kettle chips from Aldi’s. Damn. they are good! So crispy and I can definitely taste the cheese and the pancetta. Not overly strong; perfect balance of porkiness, cheesy and greasy (I find all chips kinda greasy) – a total flavor explosion of crunch and munch.
The usual (more or less) amount of carbs, not too much sodium per serving and no trans fats. One gram of saturated fat per serving.
Just have to say, these chips are freaking addictive. I could eat the whole bag but I am rationing them as chips are totally not on my diet.
They are so good I almost didn’t want to tell you about them. Keep every darn bag for myself! Decided that wasn’t possible so I bit the bullet and am telling you. Guessing they are limed edition as many treats at Aldi’s are so run out immediately and get a bag or two. Or three.
They also have some with rosemary and balsamic vinegar. Gotta get a bag of that!
Always on the lookout for a shelf stable gluten free snack choice… Saw this small bag of dark chocolate almonds at Walmart. Not generally where I shop for groceries…but there I was and there it was. On a shelf on the edge of the produce department, right next to dried fruit items. It was only like $1.29 for two ounces so I picked up one to try. It is just whole almonds dipped in dark chocolate. Made by Orchard Valley Harvest located in Illinois. 15 grams of sugar, 5 of dietary fiber, no sodium, 24 grams of fat. I didn’t gobble the whole thing; ate like 4-5 almonds at a sitting so I got at least 3 or 4 servings. I didn’t find it to raise my blood sugar much and I enjoyed the crunch of the almonds against the dark, almost bitter chocolate flavor. Delish and definitely worth getting again. Only wish it came in a bigger bag. Opps; while looking around for pictures I found that it does come in a 14 ounce size. Next time!
FYI: I have been blogging for just over five years, first on Patch and then on WordPress. Recently I upgraded my blog to remove advertisements that WordPress puts up and to give me more storage space. Moving on up!
I still enjoy the process of writing my blog posts and plan to continue for the foreseeable future. I write about new recipes I have made, new products I have tried out, restaurants I have eaten at or my struggle to find gluten free foods that are healthy and yummy. Occasionally I have to whine and vent about my life but mostly I am just so thankful to be healthier and to have good food for my meals. I am not much for pre-made foods so you will find many posts with recipes and not so many product reviews for readi-made entrees. I also try to cook and eat low sugar when it comes to dessert. I eat most produce seasonally and I eat a wide variety of veggies and fruits. Often my snack is a fruit; ;this afternoon I had a tiny tangerine and after work half a ripe pear. They are like my candy; sweet and juicy. I crave the fresh!!
Thank you for tuning in and reading my posts on my gluten free life style. I enjoy writing, enjoy cooking and sure do enjoy eating tasty food. Most of my recipes are pretty easy. Before I went gf I ate a lot of snack bars and junk food. I have cut back severely on that stuff. My body feels better for eating healthy choices and that makes me feel better in general. Everything I post I have either cooked myself or eaten something I bought. No one pays me to post stuff, I am totally independent and honest about anything I report on here. I love good food; just hate eating crappy tasting so if I give you a recipe it is gonna taste great. Enjoy!
Always on the lookout for tasty, low sugar, gluten free snacks I made these kitchen sink cookies the other day. It was not a gf recipe but I made it so with a few adjustments and additions to suit my taste. I used half sunflower seed butter and half chunky peanut butter. This produced a faint peanut buttery taste which I liked: I didn’t have that much sunflower seed butter on hand. They are fairly interchangeable in baking cookies. I used blueberry flavored dried cranberries. They are just one of the many flavors in these yummy treats. I suggest you can swap things out for similar quantities of additions. Or leave something out that you don’t care for. They blend remarkably well into a delightfully tender result. I was delighted that they were not heavy from all those trail mix sort of ingredients. One cookie is just enough to hold me for a while until an actual mealtime is there…keeps the blood sugar fairly level.
I froze most of them for future enjoyment. I wouldn’t freeze for more than 2-3 months.
Trail Mix Cookies
Yield: 2 ½ dozen
1 cup sunflower seed butter or half cup each of that and peanut butter
1 cup sweetened flaked coconut
½ cup semi-sweet chocolate chips
½ cup packed brown sugar
½ cup dried cranberries
½ cup dates, chopped, I chopped whole soft dried figs
¼ cup sunflower seeds or slivered almonds (I used almonds)
½ cup raisins
¼ cup maple syrup
1 extra large egg
½ tsp vanilla
1/2 cup gf flour mix (I used King Arthur Basic Mix)
1/2 tsp baking soda
¼ tsp salt
1-2 Tbsp. chopped crystalized ginger (optional)
Preheat the oven to 350⁰F. Line two cookie sheets with parchment paper or silicon liners.
Place all of the ingredients together in the bowl of a stand mixer. Mix on medium speed until the ingredients are well incorporated. Drop generous tablespoons of dough onto cookie sheets or. Bake for 12—14 minutes until cookies are set, but still soft. Remove from the oven and let cool on the cookie sheet. Store in airtight cookie jar or freeze in appropriate freezer containers; for no more than 3 months. Enjoy!
I buy gluten free pretzels at Giant and at Aldi’s. Both are okay but a tad too crunchy and hard for my tastes but I crunch on as I sure miss pretzels. Did get some awesome milk chocolate covered gf pretzels at Aldi’s early this fall, keep looking for them….no luck. Not until my sisters went to Queen’s Nut Shoppe in Allentown did I find some really great gf pretzels. They are small and in the traditional twisted shape. Made by Gratify Foods in Israel. Yeap, you got that right! Made overseas in the country of Israel, go figure. They are of course parve… About $4 for 14.1 ounces (400g): a good price for gluten free pretzels and called Sea Salt Twists. I live in eastern Pennsylvania, home to Utz Pretzels (my old pretzel love) and Philly pretzels as well as a few other tasty pretzel brands. This is pretzel country! But, no one local (read Pennsylvania) makes a decent gf version, so…to get delicious gluten free ones; head to Queen’s Nut Shoppe (a health food store) in the eastern side of Allentown, not far off of Union Blvd. if you want to try these addictive little treats. My favorite way is to dip them in peanut butter; just a tiny dab. Ahh pretzel heaven is mine!
Update: the Wegmans on 248 near Nazareth has them too!