Orange, Blackberry Gluten Free Scones

Orange, Blackberry Gluten Free Scones

  • 3 cups of Bobs Red Mill Gluten Free flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • Zest of 2 oranges
  • 3/4 cup fresh cranberries
  • 1/4 cup unsalted butter cut into pieces
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup milk

For the glaze 

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice
  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. Cut the butter and coconut oil into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the cranberries. Fold in the vanilla, orange juice, and milk into the flour mixture. Stir just until the dough comes together. 
  2. Scoop out large spoonfuls and arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
  3. Heat to 400°F. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
  4. Makes about 10 scones!

Gluten Free New England Clam Chowder

Gluten Free New England Clam Chowder

  • 4 bacon strips
  • 2 Tbsp. butter
  • 2 celery ribs, finely chopped
  • 1 leek, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6 small red potatoes, cubed
  • 1 cup chicken broth 
  • 2 bottles (16 ounces) clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/3 cup Bobs Red Mill 1-1 Gluten Free baking flour (I've found this gluten free flour tastes the most like regular flour)
  • 2 cups half-and-half, divided
  • 4 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • (5-6 servings)


1. In the oven, cook bacon until crisp. Remove to paper towels to drain; set aside.

2. In a large pot, add butter and bacon drippings (as much or as little as you want); saute the celery, leek, and onion until tender. Add minced garlic and cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in (drained) clams and remaining half-and-half and turn down to low heat to avoid boiling. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.

Gluten Free Berry, Lemon Trifle

Berry, Lemon Trifle 

  • 6 large egg yolks
  • 3/4 cup sugar 
  • 5 lemons, zested and juiced
  • 1/2 coconut oil 
  • fresh strawberries
  • fresh blueberries
  • fresh blackberries
  • fresh raspberries
  • 2 cups homemade whipped cream
  • 1 prepared yellow cake or pound cake, sliced into chunks (I use a gluten free mix from Safeway)

Homemade Whipped Cream

  • 2 tablespoons powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • Whip until it makes a peak (I use my KitchenAid stand mixer for this)


To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. Combine the custard and the whipped cream. Layer the cake, berries, and whipped cream until you reach the top of the bowl. 

As you can see, I often make this for our birthday celebrations haha :) And a BIG THANKS to my friend Jessica who introduced me to trifle (and this recipe) a few years ago, because now I'm obsessed!