Grace’s Lemon Cranberry Scones

Grace’s Cranberry Citrus GF Scones

Almost as good as the original version made with wheat and much simpler to get on the pan when they are dropped as opposed to being cut. Definitely a delight with a cup of tea or coffee!

  • 2 1/4  cups GF bread flour* 
  • 1/2  cup potato starch 
  • 1  tsp xanthan gum 
  • 1  Tbsp GF baking powder 
  • 1/2  tsp baking soda 
  • 3/4  cup white sugar 
  • 1/2  tsp salt 
  • 1  tsp lemon or orange peel, grated (optional) 
  • 1/3  cup butter (3/4 inch of 1 lb) or margarine 
  • 3  eggs, reserving 1 yolk for the top 
  • enough buttermilk or sour milk to measure 1 1/4 cup with eggs 
  • 1/2  cup dried cranberries (optional) 
  • coarse sugar for topping if desired

Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.

Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.

Stir in lemon zest to coat with flour.

Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.

Add cranberries and continue to stir until dry ingredients are incorporated and cranberries are evenly distributed.

Drop biscuits onto parchment lined baking pan and brush with reserved egg yolk and sprinkle with coarse sugar if you like.

Place on baking sheet and bake in a 425°F oven for about 12 – 15 minutes until the scones are nicely browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

Best Banana Muffins – Vegan style

These banana muffins never disappoint! I adapted this lower sugar version of the Muffin Mania Banana Muffins in the 80’s and have been making them probably every month since in one version or another. When I had to switch to gluten-free flour they made the transition almost seamlessly. With my flour mix and a teaspoon of xanthan gum I am not afraid to take them to the shop for coffee break (especially if I make the chocolate chunk version). So when my niece was coming for a visit and I had some nice ripe bananas (the secret ingredient) I thought I would try them with a flax egg substitute to suit her vegan diet. I was not disappointed – they were great with fresh and dried cranberries for added flavour. I would make these if I were out of eggs anytime!

Vegan Banana Cranberry Muffins – for pdf version click here Vegan Banana Muffins

1 Tbsp ground flax seed*
2 1/2 Tbsp water *
1 1/2 cups all purpose gluten-free flour
1 tsp xanthan gum
1/2 cup white sugar
1 tsp GF baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed, about 1 1/4 cups
1/3 cup margarine or butter, melted
3/4 cup fresh, frozen or dried cranberries or combination

* the flax and water replaces one egg – if you are not vegan you may use an egg instead

  • Whisk water into flax seed in a small bowl and let sit while preparing rest of ingredients (at least 5 minutes) until thickened.
  • Sift flour, xanthan gum, sugar, baking powder, baking soda and salt in a bowl.
  • Stir flax mixture and margarine into bananas until blended then pour over sifted dry ingredients.
  • Add cranberries and mix until evenly distributed.
  • Fill paper-lined muffin pans using a 1/4 cup measure or a 2 1/4 ounce scoop for 9 large muffins or a 7/8 oz scoop for 30 mini-muffins.
  • Bake at 365°F for 25 minutes (less for mini-muffins)until muffin springs back when lightly touched.