"Everything-free" Cinnamon Walnut Scones

These are SO good! With a mug of honey-sweetened tea, they're just right for this chilly February day. ***Revised and updated May 14, 2020***

For years, when I would go home to visit, I went with my sister to the Farmer's Market in our hometown. There was one table I always made sure to go to, where they sold goods from a local baker. He made the most delicious cinnamon and walnut scones; simple, but so very good.

The scones I made this week remind me of those old favorites. I loved them so much that I took a picture and posted it on Instagram. I just had to share the joy! :)

The cinnamon bits I use are from the King Arthur Flour company. Cinnamon chips that I've seen in grocery stores don't have the same flavor. They tend to taste like those hot cinnamon candies- not at all what I want in a scone! The ones from King Arthur, called Cinnamon Sweet Bits, taste like real cinnamon; like the filling of good cinnamon rolls. They used to carry a version that was in the classic "chip" shape, but those had a little dairy in them. The ones they carry now are irregular bits and small chunks- and they are dairy-free! It's best to order them in the cooler months of the year. Baking chips can melt if shipped during hot weather.

Here's a link to the ones I use:
https://shop.kingarthurflour.com/items/cinnamon-sweet-bits

If you don't have cinnamon bits to add to these scones, they will still be very good. 

Cinnamon Walnut Scones
makes 8-10
Heat oven to 375 degrees Fahrenheit
Bake time: 15-20 minutes

Line baking sheet with parchment paper (prevents sticking)
I use an AirBake baking sheet, which helps with even browning and helps to prevent burning.

Combine:
1/2 alternative milk
   (I use Silk or SoDelicious unsweetened original coconut milk)
2Tablespoon vinegar or lemon juice
   (I use coconut vinegar. Apple cider vinegar would work just as well)

"Souring" the milk (essentially turning it into buttermilk) helps to lighten the scones, giving a better rise. You can certainly skip this step, but I do like the improved texture that it gives.

In mixing bowl, combine:
2 cups gluten-free flour mix 
     (I use: 1 cup fine millet flour, 1 cup arrowroot or tapioca starch)
1 Tablespoon baking powder  
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon (if not using Cinnamon Bits, increase cinnamon to 1 1/2 tsp.)

Cut into dry ingredients:
1/2 cup butter alternative
     (I use Spectrum palm kernel oil shortening. Earth Balance soy-free buttery sticks or Melt sticks would also work. For those who can have dairy, real butter should also work. If using real butter, skip the coconut oil. Real butterfat will give the texture that I approximate with coconut oil.)

Add and stir with a fork:
3 Tablespoons agave nectar or honey

2 teaspoons melted coconut oil 
   (I use butter flavored coconut oil, but unflavored coconut oil would work as well. The coconut oil is not essential but gives a nice, buttery "feel.")
1 teaspoon vanilla (gluten-free, if you're especially sensitive to gluten)
( the soured milk)


When wet ingredients are halfway mixed into wet, add:
2 Tablespoons chopped walnuts
      (If not using Cinnamon Bits, increase chopped walnuts to 1/4 cup)
2 Tablespoons Cinnamon Sweet Bits

Stir until well combined. Gluten-free dough is not as sensitive to over-mixing as wheat-based doughs. On a surface lightly floured with gluten-free flour (I use the same mix- millet + arrowroot) gently gather dough together, folding it over onto itself a few times. Make sure there is enough flour mix underneath to keep it from sticking to the surface.

Pat dough into a rough circle, about 1" thick. Using a sharp round cutter (I use a 2 1/4" biscuit cutter) cut out scones, dipping the cutter into a bit of the flour mix between cuts. This helps to keep the dough from sticking to the cutter. Place scones on parchment lined baking sheet. Regather dough and pat out again as needed.

Bake at 375 degrees for 15- 20 minutes, until scones are cooked through and bottoms are lightly golden. (If you make smaller scones, 15 minutes should be plenty of baking time)

Transfer to cooling rack.  
(If left on the hot pan, the bottoms will continue to brown and become tough.)

Store airtight and eat within a few days. For best texture, reheat a scone for 9 or 10 seconds in the microwave. Re-warming gluten-free baked goods restores their soft, pleasing texture.

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Link to the cutters I use. They're sturdy, stainless steel and affordable.
For scones, I use the second-largest of the set:

https://www.amazon.com/gp/product/B0001X9H3W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

For measuring things like shortening, honey, agave nectar, or nut butter, I use a Pampered Chef brand measuring tool. Once you've measured the ingredient, you simply push it out into the bowl. It's so much easier than trying to scoop or scrape sticky, greasy things from measuring cups or spoons! Here's a link to the one I use:

https://www.amazon.com/Pampered-Chef-Mini-Measure-All/dp/B001F0LYDQ/ref=sr_1_3?crid=BR2RRCARN3Y5&keywords=pampered+chef+measuring+cups&qid=1582915931&s=home-garden&sprefix=pampered+chef+meas%2Cgarden%2C165&sr=1-3

The one in the link above measures in increments of tablespoons, ounces or fractions-of-cups up to one cup. This makes measuring out three tablespoons of agave nectar or honey simple and easy. They also have a larger version that measures up to 2 cups, and a small one that will measure teaspoons.

Baking time may vary, depending on your oven. We live in an RV (travel trailer) so my baking is done in a very small gas oven. Check scones two or three minutes early, in case your oven cooks faster than mine does.


***I just learned how to properly insert links into my blog posts, so they will actually work! :)

"Everything-free" Currant, Orange & Honey Scones

I just made these for the first time last night and I like them so much that I want to share the recipe right away. Why wait? Scones now! :-)

"Everything-free" Currant, Orange and Honey Scones
vegan, gluten-free, dairy-free, soy-free, egg-free, nightshade-free 
(nut-free if you use a different milk)
Makes 8-10 scones

Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper

Combine:
1/2 cup coconut milk (or other alternative milk of your choice)
     I use SoDelicious Unsweetened Original or Silk Unsweet coconut milk
2 Tablespoons lemon juice

In a mixing bowl, combine:
2 cups gluten-free flour 
      I use 1 cup millet flour & 1 cup arrowroot or tapioca starch
2 1/2 teaspoons baking powder  
      (a full tablespoon is just a little too much- gives them a bitter edge) 
       I use Rumford's aluminum-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
     I usually use pink Himalayan salt

Whisk dry ingredients together well.

Add, and cut in well with pastry blender:
1/2 cup Spectrum palm kernel oil shortening (or butter alternative of your choice)

Make a well in the center and add soured coconut milk, along with:
3 Tablespoons honey
2 tablespoons dried currants 
      (I've found these in both the bulk section and pre-packaged with the dried fruits)
2 teaspoons melted buttery-flavored coconut oil
     Important for flavor and texture
Zest of one orange     
     My orange was large, so this equaled about 1 Tablespoon. 
     I use a micro-plane grater for zesting.

Mix wet ingredients into dry with a fork.
When about halfway combined, add:
2 Tablespoons dried currants
Mix well.

Turn dough out onto a lightly (gluten-free) floured surface. Fold/knead very gently just a few times, to combine the dough well, then pat out into a rough circle, about 1" thick. I use a 2 1/4" biscuit cutter, with a nice, sharp cutting edge. A dull cutter will mash the edges, and inhibit the rise. Dip the cutter into a bit of gluten-free flour between cuts. Arrange on the parchment-lined baking sheet with about an inch of space between the scones. Let rest for five to ten minutes before baking.

Bake in preheated 375 degree oven for 15-20 minutes, until bottoms are lightly golden and centers are cooked. Remove from pan and set on a cooling rack. If left on the pan, the bottoms will continue to brown.

**Leftover gluten-free baked goods are usually better if they're warmed up slightly. I warm a single muffin, scone or biscuit for 9 or 10 seconds in the microwave. When they're slightly warm, they are much softer and have a more enjoyable texture.

Store in an airtight container and eat within a few days. They will also freeze well.


*We live in an RV/travel trailer, so my baking is done in a small (15" square) gas oven. The time and temperature may vary, depending on your oven size and type. I use an Air-Bake baking sheet, to prevent over-browning of the bottoms. The oven is so small, and the rack so close to the heat, that things burn more easily than in a standard oven.



  

"Everything-free" Tuscan Soup

I have a wonderful recipe for Zuppa Toscana (Tuscan Soup) that I got from a friend some years ago. It is truly delicious. Unfortunately, when you take out all of the things I can no longer eat (potatoes, cream, onions, garlic) there is not much left: broth, meat and kale. Doesn't that sound delicious? Um...no.

For the past several years, I have been working on a version of this soup that would fit my new food world. I have hit on a satisfactory result a few times...only to find out that yet another food had started bothering me, so back to the drawing board. Or chopping board... ;-)

This is the version I am currently using. In fact, I just finished making a batch for my lunch today.

It is creamy and hearty, just right for a cold Winter day.

"Everything-free" Tuscan Soup
dairy-free, gluten-free, soy-free, nightshade-free
Serves 4
Total time: about an hour

1/2 pound each gluten-free bacon and mild Italian sausage- chop bacon into bite-sized chunks
    (I buy a pound of each, cook it all & save half to freeze for the next time I make soup)
1 quart chicken stock or broth
    (I usually use reduced-sodium, so I can control the overall saltiness. The meats tend to be very salty, which make can the soup far too salty if you also use full-sodium stock)
3-4 "white" sweet potatoes, peeled and cubed
    (These can be hard to find in some places; then I use standard orange sweet potatoes/yams)
(1/4 teaspoon dried minced onion- if you can tolerate it)
3/4 teaspoon dried thyme 
Several large leaves of kale, thoroughly washed, ribs cut out, leaves roughly chopped
1 (13.5 fl.oz.) can thick coconut milk (I use Native Forest brand)
Salt and black pepper to taste- I use roughly 1/4 teaspoon salt, 1/8 teaspoon pepper, added at the end

While the meats are cooking, I prepare the sweet potatoes and gather the other ingredients.

In a large soup pot, over medium to medium-high heat, cook sausage, stirring often, until cooked through. Remove to a bowl lined with paper towels, to drain off grease. Add chopped bacon pieces to pot. Keep at medium to medium-high until a few pieces start to brown, then turn down to medium-low. Stir often to avoid burning. When the bacon is mostly cooked (the fat has mostly rendered out and most of the pieces are browning) remove to a paper towel-lined bowl to drain grease. Pour the rest of the grease into a heat-proof container. (Don't pour it straight into the trash. The hot grease will melt a plastic garbage bag- voice of unfortunate, absent-minded experience!)

Add the quart of chicken stock to the pot, along with the sweet potato chunks, dried onion and thyme. Cover, bring to a boil, then turn down to a strong simmer. While waiting, prepare the kale. Check soup after 15 minutes. The sweet potatoes should be tender, but not falling apart. When ready, add meats back to the pot, along with the chopped kale. Add the can of coconut milk. As soon as the coconut milk is fully melted and stirred in, check the broth for flavor. Add salt and pepper if needed.The seasoning of sausage can vary widely, so it's good to wait until the end to finish seasoning. Cook for just a few minutes, until the kale just begins to soften.