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Gluten Free and Dairy Free Scones

(Weight Watcher Points: 4)


2 cups of your favorite gluten-free flour mix
1/3 cup brown sugar
1 Tbsp GF baking powder 
1/4 tsp baking soda 
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum (if it's not included in your GF flour mix)
6 Tbsp cold unsalted butter (I use Earth Balance)
6 oz So Delicious vanilla non-dairy yogurt
1 egg
1-2 tsp orange or lemon zest (optional) 
1 Tbsp rice milk

1/2 cup of whatever optional ingredients you want.  You could try chocolate chips, dried cranberries, blueberries, etc. I have also skipped this step and still had delicious scones.

Preheat oven to 425 degrees.  In a large bowl mix together the flour, brown sugar, baking powder, baking soda, salt and xanthan gum (if your GF flour mix does not include it).   

Using a Pastry Blender or two knives, cut in 6 tablespoons of cold Earth Balance until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften. I also just used my hands to cut in the butter & make it crumbly.

In a separate bowl, whisk together So Delicious vanilla yogurt, 1 egg,  1-2 tsp orange or lemon zest (optional) and 1 Tbsp rice (or other non-dairy) milk.

Add wet ingredients to dry ingredients and stir until evenly moistened.  Add in optional ingredients such as blueberrries or chocolate chips. 

 If the dough seems dry and won't hold together easily, add 1-2 Tbsp more rice milk.

I use a mini silicone scone pan and just press a small amount of dough into each section.

Gluten-free Honey Lavender Shortbread
(Weight Watcher Points: 2)

1½ cups almond meal flour, plus extra for dusting
¼ cup cornstarch
2 tablespoons dried lavender flowers, chopped
2 tablespoons honey
¼ cup sugar
8 tablespoons butter, cut into 1-tablespoon pieces
½ teaspoon salt

Preheat oven to 350° F.

In a medium bowl, combine honey, sugar, and butter with a mixer or spoon.

In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough.

Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes.

Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve. 
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