Tag Archives: scones

Gluten Free Orange Rosemary Drop Scones

Remember that time two years ago when I started a different blog documenting our explorations into the Orthodox Church? Well, that’s still happening. It’s been a winding, up and down, stop and start journey. I’m no theologian and I’ve bumbled and fumbled quite a bit along the way, but the journey continues.

Yesterday, we spent some time picking oranges and lemons in my in-laws backyard while we were there splitting up our Abundant Harvest produce box. This picture perfectly depicts Ethan’s intensity and enthusiasm in the endeavor:


Even though baking and I have a bad relationship (I swear, something always goes completely wrong even when I do everything completely right), I decided I wanted to try to make some yummy scones for coffee hour (the social gathering in the church hall immediately following Divine Liturgy each Sunday). We got a ton of rosemary in our box and I already had some that was used in our house blessing Thursday night. My first instinct was to make cheddar rosemary ones, but it’s a fasting season in the church right now and so that wouldn’t work. I don’t know how orange and rosemary went together in my brain, but it seemed a good combination. I Googled “orange rosemary scones” and quickly found this recipe from Food & Wine. I adapted it to be fasting friendly (vegan) and gluten-free. They were a big hit and gone in minutes.

Here is my version:

Gluten Free Orange Rosemary Drop Scones

-2 cups Pamela’s biscuit and scone mix
-1/4 cup sugar
-1 Tbsp baking powder
-pinch of salt
-zest of one softball size navel orange
-juice of one softball size navel orange
-3 Tbsp solidified coconut oil (this happens naturally in my house this time of year, you may need to refrigerate yours to get the same effect)
-2 tsp minced rosemary leaves
-1 Tbsp TJs raw organic honey (this stuff is much thicker than other honey I have purchased in the past, the consistency of butter)

Preheat oven to 375.

In a bowl combine flour, sugar, baking powder, salt, orange zest, rosemary and honey with a pastry cutter until mixture is crumbly.

Stir in orange juice until just combined, do not over mix.

Spoon heaping tablespoonfuls onto a parchment lined baking sheet as you would cookies or drop biscuits/scones.

Bake for 10 minutes until just golden on the top and edges. Remove from oven and move scones to a cooling rack. Serve.


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I made some pretty heavenly scones today. I basically just adapted and blended this recipe for Rock Cakes that I made for the Harry Potter party and my friend Cara’s family biscuit recipe. It is kind of ridiculous how delicious they are, even the vegan gluten-free version.

One thing I realized that I did “wrong” though was that I didn’t stack two together before baking to get the really tall and fluffy versions that Cara has. I was trying to figure out why mine were so thin this time around. That’s what I get for skimming through the directions and working from memory. Next time, if there is a next time that I can handle having these in my house, I will not make that mistake.

They are so super fluffy and flaky. I actually can’t believe how fluffy and flakey the gluten-free version came out. Nothing gluten-free that I have made has come out so wonderfully before.

So I am going to attempt to put it all together for you so you can make some too.

Gluten-free, vegan version ingredients
• 2 cups gluten free flour mix
• 1/2 cup Earth Balance buttery spread
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1 tsp pumpkin pie spice
• 1/2 cup dried fruit
• 2 over-ripe bananas, mashed
• 1/2 cup almond milk

Regular version ingredients
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 cup butter
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup dried fruit
• 1 1/2 cups milk, buttermilk, yogurt or any combination thereof (I used 1 cup homemade plain Greek yogurt and 1/2 cup whole, raw milk)

Preheat oven to 400*F.

Sift flour, salt, sugar, baking powder and pumpkin pie spice together in a bowl. Cut very cold butter/butter substitute into cubes and then cut into flour mixture using a pastry blender until crumbly. But as Cara says, don’t overwork it or you will have flat biscuits.

Cover a sheet of wax paper with flour. Then add your liquid ingredients (for the gluten-free version this is your bananas and almond milk, for the other version this is milk, buttermilk, or yogurt) to the bowl along with the dried fruit. Mix until just moistened. Pour out onto wax paper.

Flour your hands and add flour to the top of the batter then pat out into a rectangle about 1/2″ thick. Using the wax paper, fold the dough in half onto itself, then pat back out, adding more flour to your wax paper to keep it from sticking. Repeat this process until it is possible to cut pieces and have them remain intact without sticking to the paper or your hands.

You can then either cut round, square or triangular pieces of dough from your rectangle. You will stack two on top of each other and then place them on a baking sheet or stone. I also just figured out something else I did wrong, apparently these things are supposed to touch while baking. Mine were an inch apart. Oops!

Bake 10-12 minutes until golden brown.

Gluten-free on left, regular on right

Gluten-free front, regular back

For true scones you will want to make a glaze for them, but they are already really yummy without a glaze.

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Gluten Free Vegan Rock Cakes

I am helping my sister-in-law with the Harry Potter party menu. She sent out some recipes to a few if us and we got to pick which ones we wanted to do.

One of the things I picked were the rock cakes. I guess I am not a great Harry Potter fan though because I honestly didn’t even remember what they were or where they occurred in the story. Luckily Harry Potter Wiki has my back.

“Rock cakes were a type of fruitcakes. They are supposed to look and (supposedly) taste somewhat like a rock, and even have a hard surface, but not to resemble a rock quite as closely as Hagrid’s version seemed to. Eating one of Hagrid’s rock cakes were exactly like eating a rock, as they were so hard that they could break teeth instead of being a lovely treat. Ron Weasley, Hermione Granger, and Harry Potter forcibly ate a few of these whenever they visited Rubeus Hagrid. Although they complained about the rock cakes’ hardness, stickiness, and tastelessness, they never had the heart to tell Hagrid this, as it would have hurt his feelings.”

The source listed for this information is book 1 of the series. On page 140 it says:

“The rock cakes were shapeless lumps with raisins that almost broke their teeth, but Harry and Ron pretended to be enjoying them as they told Hagrid all about their first lessons.”

Anyway, the recipe she sent me was for a drop biscuit/scone with dried fruit in it. And of course the recipe had wheat, dairy, and eggs in it. I will be making that version, but I decided to also make a wheat free vegan version. So I adapted the recipe as follows:

• 4 cups gluten free flour mix
• 1 cup Earth Balance organic buttery spread, chilled and cubed
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup organic sugar
• 1 8oz pkg Trader Joe’s dried berry medley
• 3 over ripe bananas, mashed
• 1/2 cup almond milk
• powdered sugar and cinnamon for dusting

Preheat oven to 400*F. Sift the dry ingredients together in a medium bowl. Cut the “butter” into the flour until crumbly. Stir in the dried fruit.

In a separate bowl whisk the mashed bananas and almond milk together.

Combine wet and dry ingredients to form a rough dough. To avoid “Hagrid Rock Cakes” do not over mix, just mix until the flour is mixed in.

Dollop portions of dough onto a parchment paper lined cookie sheet like drop biscuits. Place in oven and bake 12-15 minutes. Transfer to a wire rack to cool.

Mix some powdered sugar and cinnamon together and dust the rock cakes with it. I do this with a mini wire mesh strainer.

Makes a little over 2 dozen.

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