Strawberry Peach Galette!

(Gluten-Free & *Vegan-FRIendly)

What to do when you have a surplus of STRAWBERRIES and PEACHES at your house? Well, when contemplating what to make with my delicious fruit before it went to fruit heaven, a favorite blogger's recipe came to mind! If you haven't heard of Sally's Baking Addiction, you are in for a delicious treat! 

We've been following Sally's blog for YEARS! In fact, when I first started The Good Scone I would test my gluten-free flour blend on her recipes. I'd simply swap out her instruction for All-Purpose Flour with my GF Blend and compare the traditional recipe to my GF version! Once our pastries started to bake like Sally's traditional recipes, I knew we had finally perfected our Gluten-Free Flour  blend! With all that to say, I made her Rustic Strawberry Peach Galette a few summers ago and LOVED it! But this time we've adapted her recipe with some Gluten-Free, Vegan-Friendly flair... and boy is it GOOD! A perfect summertime treat :)

Ingredients:

FILLING

  • 2 cups fresh sliced strawberries (do not use frozen- they give off too much water)
  • 2 ripe peaches, pitted, and sliced (do not use frozen or canned)
  • 2 TBSP. organic granulated sugar 
  • 1 tsp. vanilla extract (GF)

CRUST

  • 1 and 1/2 cups of our Gluten-Free Flour Mix
  • 3 Tablespoons organic granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter or *Earth Balance "baking sticks" (cubed
  • *1/4 cup VERY COLD water
  • Additional sugar for sprinkling/decoration!

Directions:

  • For the filling: Stir the sliced peaches and strawberries together in bowl. Add the 2 TBSP of sugar, teaspoon of vanilla, and continue to stir until the sugar dissolves. Set mixture aside to prepare crust.
  • For the crust: Whisk the GF flour, sugar, and salt in a large bowl. Using a pastry cutter (or a large fork) cut the butter into the flour until the mixture becomes crumb-like (don't skimp on this step!) Add the cold water and stir with a fork until the mixture becomes dough-like. *Feel free to add an additional Tablespoon if the mixture needs more moisture. Next, knead the dough within the bowl until well combined. Remove the dough from the bowl and place on a sheet of parchment or wax paper. Shape into a ball and then flatten with your fingertips, creating a 12 to 13 inch (in diameter) circle. Sprinkle additional flour over the dough if it becomes too tacky. Once flat and disk-like in shape, carefully transfer the flattened dough onto a flat surface and place in the fridge for an hour. 
  • Preheat oven to 425°F. Place a large silicone mat on your baking sheet. You can line your baking sheet with parchment paper but a silicone mat is ideal. Set pan aside.
  • After an hour has passed, remove the "dough disk" from the fridge and transfer to your prepared pan (must be lined with a silicone mat our parchment paper). Simply flip the dough onto the prepared pan and peel of the original parchment or wax paper. 
  • Spoon the fruit (ONLY the fruit), avoiding the juices, into the center of the dough disk. Leave a 2 to 3 inch border around the fruit and gently fold the edges over the fruit. If your dough "breaks" or splits, simply pinch the dough together to seal - it should look rustic anyway ;) Spoon about 2 to 3 Tablespoons of the leftover juice over the fruit. Do NOT add too much juice as the dough will become soggy. 
  • Using a pastry brush, brush the crust with some of the fruit juice and sprinkle the additional sugar over the galette. Bake for 25-30 minutes or until the crust has a golden hue. Once cooked, remove from the oven and allow to cool.
  • Cut into triangles (like a pie) and serve slightly warm or at room temperature. We like to eat our galette with some "Verry Vanilla" So Delicious Ice Cream

ENJOY :) 

 

 

Carrot Cake with a TWIST!

(Gluten-Free, *Vegan-Friendly,

and oh so moist!)

         Before starting The Good Scone, the name of our game was all things wedding cakes! Our wedding cake and cupcake company was called The Cupcake Crush. One of our most popular flavors at TCC was our twist on CLASSIC CARROT!  What made this Carrot Cake so delicious and different than the rest?! Two words... Crushed Pineapple! And now we're sharing the recipe with you!

        HOWEVER, this time we've made the recipe even better! HOW YOU ASK?? Our GOOD SCONE Carrot Cake recipe is Gluten-Free, Vegan-friendly, and if it was even possible, MORE MOIST THAN EVER BEFORE! But don't just take my word for it, try it yourself :) Last point to why this recipe is GROUND BREAKING?! It requires minimal ingredients! Easy and delicious :)

HAPPY BAKING FRIENDS!

INGREDIENTS

  • 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which asks for:
    • 1 cup milk or *non-dairy milk (We like to use almond milk in this recipe!) 
    • 1 stick melted butter or *non-dairy butter (We use Earth Balance, Vegan butter)
    • 1 egg or *Tablespoon of white vinegar
  • 2/3 cup crushed pineapple (drain excess juice from can before measuring)

  • 1-1/4 cup shredded carrots (we suggest grading your carrots to ensure a more "carrot-like" flavor)

  • 2 teaspoons ground cinnamon 

  • *Optional - 3/4 cup chopped pecans 

Directions

Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. Add and stir-in the remaining ingredients: crushed pineapple, shredded carrots, ground cinnamon, and chopped pecans (*optional). 

Poor batter into a greased, 9-inch pan or cupcake pan. Bake for 42 to 48 minutes, or until an inserted toothpick comes out clean. Let cool and serve with your favorite frosting! We used one of our favorite recipes from Amy Johnson's "SHE WEARS MANY HATS" blog, which you can find HERE. *Simply use Vegan butter to make dairy-free!

ENJOY :)

St. Patrick's Day Soda Bread SCONES!

(Gluten-Free, *Vegan-Friendly, and Delicious!)

Ingredients:

  • 2 cups of our Gluten-Free Flour mix
  • 1/3 cup organic sugar
  • 1 Tablespoon baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1/2 cup currants (feel free to substitute raisins if you do not have currants)
  • 5 TBSP very cold unsalted butter or non-dairy butter (*We use Earth Balance Vegan baking sticks!)
  • 3/4 cup cold milk (dairy or non-dairy, *we used almond milk!)
  • 1 Tablespoon white vinegar
  • 2 TBSP melted butter or *non-dairy butter
  • OPTIONAL: additional organic sugar for garnishing

(Makes 8 large scones)

Directions

  1. Preheat the oven to 375° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine our Gluten-Free Flour mix, sugar, baking powder, baking soda, salt, and currants until well mixed.
  3. Cut the very cold, diced butter or *Earth Balance sticks into diced pieces and add to the dry mixture. Using a fork or pastry cutter, "cut" the butter into flour until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!)
  4. Add the Tablespoon of white vinegar to your cold dairy or *non-dairy milk. Let the milk mixture sit for 2 to 3 minutes and add to scone mixture. With a spatula or wooden spoon, stir ingredients until well incorporated (Make sure wet ingredients are fully absorbed). 
  5. Once mixture is well incorporated and looks dough-like, set the bowl aside in the fridge for 5 minutes (DO NOT  SKIP THIS PART!)
  6. After 5 minutes has passed, remove bowl from the fridge and use a large spoon to "drop" dough onto your prepared baking sheet (use parchment paper or a silicone baking mat to avoid sticking). 
  7. Last, use a pastry brush to lightly coat the tops of your Irish Soda Bread Scones with the melted butter or melted *non-dairy butter.
  8. BAKE scones for 17 to 20 minutes, or until the tops are slightly golden. OPTIONAL: Immediately sprinkle the scones with sugar while still hot. Let the scones cool completely before serving. 

SERVE WITH YOUR FAVORITE IRISH MEAL

AND MAY YOUR DAY BE FILLED WITH A LITTLE IRISH LUCK! :)

Cashew-Cranberry Energy Bars!

(Gluten-Free, Vegan, and Low-Glycemic)

 "As busy as life gets, a healthy energy bar can be a true LIFESAVER on the days when a million jobs need to be accomplished. Here at THE GOOD SCONE, we have a long list of favorite energy and protein bars, but nothing tastes better than a HOMEMADE bar packed with food that fuels the body and keeps you energized! 
We recently came across an AWESOME company called "Moana Foods!" This awesome, San Diego-based food company has a line of delicious nut butters that are a step above the rest! And we've had our fair share of nut butters :) We particularly loved their Cashew Almond Butter and decided to make it the star of our Healthy Energy Bars! Continue reading on how to make these Energy-packed delights and where to get your hands on some "Moana Foods" Nut Butters!" :)

 

*Get more info and where to buy "Moana Foods" Nut Butters & Desserts at www.moanafoods.com

(SERVING SIZE: 12-14 bars)

INGREDIENTS:

  • 1 cup of our Gluten-Free Flour Mix
  • 1-1/4 cup unsweetened shredded coconut
  • 1-1/4 cup quick oats (GF)
  • 3/4 cup dried cranberries (try and find unsweetened cranberries if you want to avoid added sugars)
  • 1 ripe banana
  • 3/4 cup (divided, *see below) "Moana Foods" Cashew Nut Butter
  • 1/4 agave or pure maple syrup
  • 3 to 4 Tablespoons of water
  • 1/2 cup roughly chopped cashews

OPTIONAL: Add 1 to 2 Tablespoons of Flax Seed!

DIRECTIONS: 

1. Heat oven to 350°F

2. In a mixing bowl, combine our gluten-free flour, coconut shreds, dried cranberries, and quick oats in a large bowl. 

3. In a separate bowl, smash the ripe banana with a fork and combine *1/2 cup of cashew butter, agave or maple syrup, and water. Whisk these ingredients together until well incorporated. 

4. Add the wet ingredients to the dry ingredients and mix until the mixture resembles a sticky dough. Set aside. 

5. Line an 8 or 9-inch square baking pan with parchment paper (with enough overhang on the sides for easy removal.) Add the mixture to the pan and use slightly wet finger tips to firmly pack down the "dough." Once evenly spread, pour the remaining *1/4 cashew butter over the top and evenly spread. Lastly, sprinkle the crushed cashews over the mixture and press nuts into the bars. BAKE for 18 to 22 minutes! Once out of the oven, let cool, cut into rectangles, and.... 

ENJOY! :)

Banana-Peanut Butter Truffles!!!

What to do with leftover cake and frosting? Make Truffles, of course! 

#10 of our Ten Desserts of Valentine's Day

Ingredients:

  • Leftover Banana Cake (See our Banana-Peanut Butter Cupcake recipe for instructions)
  • Leftover Peanut-Butter Frosting (See our Banana-Peanut Butter Cupcake recipe for instructions)
  • 24 ounces of chocolate candy melts (See HERE for *dairy-free chocolate coating alternative)
  • Optional: sprinkles or candy topping

Directions: 

  1. In a large bowl, crumble leftover banana cake and add a large spoonful of peanut butter frosting. Using your hands or a spatula, mash the two together until a "dough" forms - I like to compare the texture of the dough to that of play-doh ;) Add additional spoonfuls of peanut butter frosting until cake "dough" is pliable. Using a large spoon or cookie scoop, scoop out cake "dough" and roll into 1-inch cake balls. Place on prepared baking sheet and place in freezer for approx. 25 minutes.  
  2. While waiting for the cake balls, melt chocolate in a glass bowl in the microwave (we suggest melting chocolate in intervals of 45 seconds, stirring in-between). If preferred, you can melt chocolate in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Once cake balls have chilled, dip into melted chocolate using a toothpick or fork. Carefully tap off any excess chocolate and place on waxed paper to harden. Optional: Add favorite sprinkles or candy topping before chocolate completely hardens. 

Enjoy! :)

 

Blueberry Coffee Cake!!!

#9 of our 10 Desserts of Valentine's Day

(Gluten-Free w/ *Vegan Options)

INGREDIENTS

  • 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which you can make with dairy and eggs or with *non-dairy milk and vinegar).
  • 1 cup fresh blueberries (if using frozen blueberries, defrost, rinse, and dry before adding to cake batter)

Streusel: 

Directions

Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. Poor batter into a greased, 9-inch spring form pan. Evenly spread blueberries over the top of the batter. Set aside. For the streusel topping: In a separate bowl, beat melted butter (*or dairy-free sticks) and brown sugar with an electric mixer until creamy. Mix flour into creamed butter until mixture resembles fine crumbs. Evenly sprinkle streusel mixture over the blueberries, making sure the surface of the batter is fully coated. Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Let cool and serve with coffee or whip cream!

HAPPY BAKING, FRIENDS!!!

Banana-Peanut Butter Cupcakes!!!

#8 of our 10 Desserts of Valentine's Day!

(Gluten-Free w/ *Vegan Options)

INGREDIENTS

  • 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which you can make with dairy and eggs or with *non-dairy milk and vinegar)
  • 2 large, ripe bananas

Frosting:

  • 1/2 cup softened butter (1 stick) - *if using non-dairy spread, we suggest Earth Balance
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 Tablespoons water

*Optional - Chocolate sauce to drizzle over frosting (Store bought works great!) *If you need a dairy-free recipe, click here: Dairy-Free Chocolate Sauce!

Directions

Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. In a separate bowl, smash the two ripe bananas with a fork and add to vanilla batter. Whisk until banana paste and batter are fully incorporated. Scoop batter into cupcake liners (fill 2/3 full). BAKE for 16-18 minutes, or until a tooth pick comes out clean. Let cool for 20 minutes. 

For the Frosting Place softened butter or *spread and peanut butter into a medium bowl, and beat with an electric or hand-held mixer. On low speed, mix in the powdered sugar (1/2 cup at a time). Once the frosting thickens, incorporate water one tablespoon at a time. Beat for at least 3 minutes to create optimum fluffiness. Add more powdered sugar or water to create a thicker or thinner frosting. Once the banana cupcakes have cooled, add the peanut butter frosting using a knife, spatula, or piping bag. Optional: drizzle tops of frosting with chocolate sauce and garnish with a banana or plantain chip! Yum :) 

HAPPY BAKING, FRIENDS!!!

 

Sweet Crepes w/ Strawberries & Bananas!

Valentine's Day Dessert #7

(Gluten-Free w/ *Dairy-Free Option)

Ingredients

  • 2 eggs
  • 1 tsp. vanilla extract (GF)
  • ½ cup cold milk (*or soy milk)
  •  ½ cup water
  •  ¼ tsp. salt
  • 2 Tablespoons sugar
  • 1 cup of our Gluten-Free Flour mix 
  • 1 Tablespoon melted butter (*or dairy-free butter) 
  • 2 Tablespoons of butter or *spread to completely coat pan
  • ½ cup chopped strawberries
  • ½ cup chopped bananas
  • 1 – 12 oz. carton or Cool Whip or Homemade whipped cream (dairy-free recipe: here)
  • ½ cup powdered sugar
  • Optional: Hazelnut Spread (Nutella)

(Makes 6 medium crepes)

Directions

  1. Place 2 Tablespoons of butter (or dairy-free spread) into a medium-sized saucepan over low heat until melted. Leave on low heat.
  2. In a large bowl whisk eggs, vanilla extract, milk, water, sugar, and salt until completely combined.
  3. Gradually add our Gluten-Free Flour Mix and whisk until batter is completely smooth.
  4. Add 1 Tablespoon of butter (or diary-free spread) to the mixture. Let batter sit for 2-3 minutes (batter will appear runny, but this is what you want!)
  5. Turn up the temperature on the saucepan to medium-high heat. Use a 1/3 cup measuring cup to scoop the batter onto the hot griddle. As soon as you’ve poured the batter into the pan, tilt and make a swirling motion so the entire surface is covered.
  6. Cook the crepe for approximately 2 minutes until the bottom appears light brown. Use a rubber spatula to flip the crepe and cook the remaining side for no more than 1 minute. Remember: the first crepe is always the hardest to perfect! But it get’s easier :)
  7. Remove the crepe and complete this process with the remaining batter.
  8. Keep the finished crepes warm in the oven on a very low heat.
  9. Once all the crepes are made, add spoonful’s of equal parts chopped bananas and strawberries in the middle (end to end) of each crepe. Drizzle melted Nutella spread over fruit if desired. Spoonful 3 to 4 Tablespoons of whipped cream onto of fruit mixture and roll the crepe into a “burrito” shape.
  10. Garnish with a dusting of powdered sugar and serve!
  11. Tip: Crepes take practice, but practice makes perfect!

Note: *We recommend Earth Balance Baking Sticks for Vegan Butter

Enjoy :)

Double Chocolate Chip Cookies!

Valentine's Day Dessert #6

(SERVING SIZE: 22 COOKIES)

INGREDIENTS:

DIRECTIONS: 

1. Heat oven to 375°F

2. Combine our gluten-free flour, baking soda, baking powder, and salt in a bowl.

3. In a large bowl or stand mixer, combine oil, both sugars, and beat for 1 minute on medium speed. Add the eggs (or *egg replacer), vanilla, and continue to beat.

4. Once the wet ingredients are thoroughly combined, gradually add the flour mixture and beat on medium to high speed for three minutes. Lastly, stir in chocolate chips with a large spoon or spatula. place the dough aside for 5 minutes to "set" (this allows the flours to fully absorb the liquids in the mixture).

5. Drop dough with a cookie scoop or spoon onto a greased or silpat covered baking sheet, two inches apart. Bake cookies for 9 to 12 minutes, or until edges are golden brown. Note: Try not to over-bake these cookies - they will continue to cook out of the oven. Remove from the oven and enjoy :)

Almond-Vanilla Cupcakes!

Valentine's Day Dessert #5

Two of our very good friends founded an inspiring company called “Dulcet Creative.” If you haven’t checked them out, you should! From their inspiring DIY projects and lifestyle photography, to their creative flair and eye for fine details, this female duo inspires us daily!

We had the honor of being featured on Dulcet Creative’s blog with a recipe using one of our mixes! See below for the recipe and directions.

... And because they are so pretty and perfectly themed for Valentine’s Day, we decided to make them

#5 of our “10 Desserts of Valentine’s Day!”

 

Give these babies a try and indulge your visual senses by checking out:

www.dulcetcreative.com  

Ingredients:

Cupcakes:

(Follow the recipe directions on the back of the mix)

  • Dash of Almond Extract (1/8 tsp. approximately)

Frosting:

  • 1/2 cup (1 stick) vegan or traditional butter, softened
  • 2-1/2 cups powdered sugar
  • 1/4 tsp vanilla extract
  • Dash of almond extract
  • Splash milk (dairy or non-dairy)

 

Directions:

Cupcakes:

Preheat oven to 350 degrees and line a muffin pan with cupcake liners. Add softened butter to a large mixing bowl and cream with a mixer. Add the cake mix, dairy or non-dairy milk, egg (or vinegar), and almond extract and beat until well combined and fluffy.

Frosting:
Add softened butter to a large mixing bowl and cream with a mixer. Add powdered sugar, vanilla, almond extract and milk and beat until fluffy- about 2 minutes. Frost your cupcakes using a an off-set knife, spatula, or use a large freezer bag to create your own “piping” bag.

 

ENJOY :)

Pineapple Coconut Pudding!

Valentine's Day Dessert #4

Do you ever have leftover cake sitting around the house you don't know what to do with it? Although this is not often for some, this is a weekly problem at THE GOOD SCONE house! My heart breaks every time I throw away a perfectly delicious cake with only one slice missing! But what's a girl to do when your leftover cake is too dry to serve?? Well, we have a solution and this solution is called... BREAD PUDDING ;)
Our recipe isn't necessarily a "bread" pudding as we are not using leftover bread. However, we mimic the original recipe by using leftover cake in place of bread!  
This Pineapple Coconut Pudding is decadent, sophisticated, easy-to-make, and will wow your guests/loved ones - A perfect treat for "V-Day!"

SUPPLIES

  • 8 to 10 individual ramekins (*If you do not have individual ramekins, you can make this recipe in a non-stick 9"x13" pan)
  • Pastry Brush or non-stick cooking spray

INGREDIENTS:

  • Leftover (at least 2 days old) vanilla cake made from our Vanilla Cake Mix (*diced into 1-inch cubes)
  • 2 cup shredded coconut flakes (you can use sweetened or unsweetened)
  • 1-3/4 cups unsweetened coconut milk
  • Coconut oil for brushing the inside of ceramic ramekins (*non-stick spray works too)
  • 1 - 20 ounce can of crushed pineapple, drained
  • 1-1/4 cup brown sugar (*this is approximate, see exact measurement below)

For the Coconut Caramel Sauce (*Optional):

  • 3 cups unsweetened coconut milk
  • 1 cup (packed) brown sugar
  • Pinch of salt

  DIRECTIONS:

1.    Heat oven to 350°F. Remove any frosting from leftover vanilla cake. Once frosting is removed, dice cake into 1-inch cubes and add to a large bowl. Next, add the shredded coconut flakes and coconut milk into the bowl. Toss gently until the cake cubes are fully coated in coconut milk and flakes (it's okay if the cubes break, but try to avoid an entire crumb mixture). Set bowl aside.

2.  Take your individual ramekins or *9" x 12" pan and coat the inside surfaces with coconut oil or *non-stick spray. If using coconut oil, use a pastry brush to coat the inside or the ramekins (not too much, but enough to prevent sticking).

3. Add *2 heaping tablespoons of brown sugar into the bottom of each ramekin, or *1-1/3 cup brown sugar to the bottom of a 9"x 12" pan. Next, drain the can of crushed pineapple and add 2 Tablespoons to each ramekin. *If using a pan, evenly spread the crushed pineapple over the brown sugar. 

4. Lastly, individually spoon the cake/pudding mixture into each ramekin. Continue to add and press the mixture to the very tops of the ramekins. *If using a pan, follow the same method. Place the individual ramekins on a cookie sheet and BAKE at 350°F for 25 minutes. *If using a pan, bake for 25 to 30 minutes (until the top is lightly golden). Once finished baking, use a knife or mini spatula to "cut" around the edges of ramekins or pan to loosen the pudding or prevent sticking. Immediately remove the pudding by placing a heatproof serving plate upside down over the ramekins or pan; turn plate and ramekins/pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over the pineapple and pudding. Slowly lift and remove ramekin/pan. Serve warm and top with our delicious caramel sauce, if you feel so inclined ;)

*FOR THE COCONUT CARAMEL SAUCE: Whisk the coconut milk, brown sugar, and salt in a large skillet over medium heat until sugar dissolves. Increase the heat to medium-high and boil for 3 to 4 minutes (stirring occasionally). Turn off heat and let the caramel sauce cool (approx. 20 minutes), and pour over your coconut pudding once ready to eat! 

ENJOY :)

Apple Cinnamon Pancakes!!! Valentine's Day Treat #3

We are excited to continue our "10 Desserts of Valentine's Day," and hopefully inspire some delicious cooking, baking, and eating with the ones you love! This time we decided to share a breakfast treat, and these are by far our best pancakes yet! You'll just have to try them - maybe breakfast in bed for your honey on Valentine's Day??  Just an idea ;)

*Ingredients

  • 1 and 1/4 cup of our Gluten-Free Flour mix 
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 cup + 2 Tablespoons almond or coconut milk (soy milk can be used as well)
  • 1 Tablespoon vinegar (apple cider or white)
  • 3 Tablespoon Honey
  • 2 Tablespoon melted coconut oil (canola or vegetable oil can be substituted) 
  • 1 egg or *Ener-G Egg Replacer if your prefer to not include eggs

For Apple Mixture:

  • 4 to 5 apples, diced
  • 1 Tablespoon coconut or preferred oil 
  • 1 teaspoon cinnamon

(Makes 8-9 medium pancakes)

*Directions

  1. Combine gluten-free flour, baking powder, salt, and ground cinnamon in a large bowl. 
  2. After mixing the dry ingredients, add the almond milk (or your preferred choice of milk), vinegar, honey, oil, egg (*or replacement), and whisk until batter is smooth. Pop the batter in the fridge to "set" for 10 minutes - this helps with the "fluffiness" factor ;)
  3. While the batter is in the fridge, cut the apples into small cubes (you can leave or remove the apple skin, up to you!) Transfer the diced apples into a sauce pan and drizzle with a Tablespoon of oil. Stir the diced apples and cook on medium heat until they become soft and translucent (5-10 minutes). Add the cinnamon to the apple mixture at the end of the cooking process. Set apple mixture aside until well cooled (I like to pop mine into the fridge to minimize wait time). 
  4. Once apples have fully cooled, stir half the mixture into the pancake batter. Heat a griddle and cover the pan with non-stick cooking spray. Once hot (medium heat), pour the batter onto the griddle making 3-inch circles.
  5. Cook for 1 to 2 minutes or until the tops of the pancakes begin to bubble. Flip the pancakes and cook for an addition minute. Continue this process until all of the batter is used. Make sure to re-spray the pan between pancakes. 
  6. Once cooked, top your pancakes with the remaining apple mixture and maple syrup! Enjoy :)

*Note: If you prefer to make these pancakes without eggs, we suggest using Ener-G Egg Replacer... It works fabulously! Simply follow the directions on the back of the box for a "1-egg serving."

 

Vanilla-Coconut Donuts! Valentine's Day Dessert #2

        One of my favorite childhood memories was our early morning trips to "Pam's Donuts" before school. Although I only ventured between two different types, It always took about five minutes to pick out that "perfect" donut!  Maple Bar? Chocolate bar? Bear Claw? All so good! And somehow I typically managed to walk away with a side of sprinkled donut holes on top of it all-- What was my mom thinking with all that sugar before school??? Thanks, mom ;) 
... So this is where my donut love began. Now as an adult, my love for donuts has only increased. When deciding on our next recipe creation to share with you all, donuts kept coming to mind. I've also been on a coconut kick lately, so why not combine the two?!!
These babies are SO Good! You'll just have to make them and see ;) We promise they will fulfill your donut craving!

INGREDIENTS:

  • 1 pouch of our gluten-free VANILLA CAKE MIX
  • 1/2 cup coconut flour
  • 1 cup shredded coconut flakes (you can use sweetened or unsweetened)
  • 1/2 cup coconut oil
  • 1-3/4 cups unsweetened coconut milk

For the Glaze and Coconut Garnish:

  • 1 cup organic powdered sugar
  • 2 to 3 Tablespoons coconut milk
  • Pinch of salt
  • 1 cup toasted shredded coconut (*see below for toasting instructions)

  DIRECTIONS:

1.    Heat oven to 375°F. In a stand-up mixer or large bowl, mix the entire package of Vanilla Cake Mix, coconut flour, shredded coconut, coconut oil, and coconut milk. Mix on medium speed for 1 to 2 minutes. Using a large freezer bag, fill the bag with the donut batter and cut the tip of the bag to "pipe" into your donut pan (fill to the top of the donut rim - do not over fill). Bake the donuts for 15 to 18 minutes. Let cool completely before dipping the donuts into glaze (I like to pop my donuts into the fridge to lessen the wait time).

*FOR THE GLAZE AND GARNISH: in a shallow bowl, whisk powdered sugar, coconut milk, and pinch of salt until a glaze forms. Set aside. Next, add 1 cup of toasted coconut to a non-stick skillet and cook on low to medium heat. Do not leave the pan as the coconut flakes can burn if left for a minute too long. Continuously stir the coconut flakes with a spatula and remove from heat once the flake mixture is a combination of white and golden-brown. Let the toasted coconut completely cool before garnishing. Lastly, dunk the cooled donuts into the coconut glaze, finish with a sprinkle of the toasted coconut flakes, and enjoy :)

HAPPY VALENTINE'S BAKING, FRIENDS!

Chocolate Peanut Butter Cookies Valentine's Day Dessert #1

With Valentine's Day exactly a month way, we will be kicking off LOVE season by sharing 10 delicious recipes with you all! We are calling our celebration of recipes "The 10 Desserts of Valentine's Day."
To start us off, we bring you Dessert #1... CHOCOLATE PEANUT BUTTER COOKIES! These babies are a perfect combination of sweet and salty and only require 4 ingredients! So share some chocolate-peanut butter goodness with your spouse, boyfriend, girlfriend, friend, or child on February 14th! You'll be glad you did :)

INGREDIENTS:

  • 1 "Good Scone" Chocolate Cake Mix
  • 1/2 cup coconut, vegetable, or canola oil
  • 1/2 cup water
  • 1/3 cup + *extra for garnishment of creamy peanut butter

* Optional, but WORTH IT!!!: 3/4 cup chocolate chips (*we use ENJOY LIFE chips because they're DAIRY-FREE!)

DIRECTIONS: 

1. Heat oven to 375°F 

2. In a large bowl or standing mixer, combine chocolate mix, oil, peanut butter, and water. Beat for 1 minute on medium speed. Turn off speed and scrape the sides of the bowl. Continue to beat for 2 additional minutes. *If adding chocolate chips, stir in at the end with spatula. 

4. Once thoroughly combined, drop chocolate cookie dough with a cookie scoop or spoon onto a greased or silpat-covered baking sheet, two inches apart. *Using a teaspoon measurer, scoop a teaspoon of creamy peanut butter in the middle of each cookie. Bake cookies for 11 to 13 minutes and let cool once removed from the oven. Note: Make sure to bake your cookies at 375°, NOT 350°..... ENJOY!!!!!!

Cranberry Banana Bread!

(Gluten-Free, *Vegan-Friendly, Low Glycemic)

There's something about banana bread that always has me coming back for more. I make one loaf and it last a total of two days (at most)! This is likely due to my husbands similar obsession with banana bread, but bottom line - we can never have enough in our house! 
In recent weeks, several of you have asked for a low-glycemic recipe you can make with easy-to-find ingredients. So after doing quite a bit of recipe testing and revisions, we believe we have something special! This BANANA BREAD has everything you want - the moist factor, perfect amount of sweetness, and its truly a GUILTLESS indulgence. We hope you give it a try, because its pretty DELICIOUS :) Happy Baking, Friends! 

Ingredients 

  • 2 cups of our Gluten-Free Flour mix
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup dried cranberries 
  • 3 very ripe bananas
  • ½ cup coconut oil or vegetable
  • 3/4 organic coconut sugar 
  • 1/4 cup organic honey
  • 1 tsp. vanilla extract (GF)
  • 2 eggs (*To substitute the eggs, we suggest using THE NEAT EGG, or *ground flax works great too!)
  • ½ cup almond or coconut milk

Directions

  1. Preheat the oven to 350° Fahrenheit, and coat a 9” x 5” loaf pan with cooking spray.
  2. In a medium-sized bowl, whisk our Gluten-Free Flour mix, baking soda, salt, and dried cranberries (*If you prefer, you can substitute the cranberries with dried blueberries or cherries).
  3. In a large bowl, smash the ripe bananas with a fork. Once the bananas are a paste like consistency, combine the oil, coconut sugar, honey, vanilla, eggs (*or egg substitute), and milk. Whisk until well incorporated. 
  4. Add the dry mixture to the wet ingredients and using a rubber spatula, stir until well combine.
  5. Pour the banana bread batter into the prepared loaf pan.
  6. BAKE at 350° for 60 to 70 minutes, or until an inserted skewer comes out clean. 
  7. Let the loaf cool and enjoy! 

Note: This banana bread freezes wonderfully if you would like to make multiple loaves for the month!

 

Easy & Delicious GINGERBREAD Cookies! (GF & Vegan)

The staple cookies of Christmas.... shortbread, snickerdoodles, sugar.... this list could go on. But a personal favorite has to be gingerbread cookies!

Although, a great gluten, dairy, and egg-free gingerbread cookie can be hard to come by! Especially a minimal ingredient recipe. But have no fear! We have the perfect gluten-free and Vegan gingerbread cookie waiting for you ;)


  • 1 pouch of our Gluten-Free VANILLA CAKE MIX
  • 3/4 cup of our Gluten-Free All-PURPOSE FLOUR
  • 1 TBSP Ground Ginger
  • 1/2 Tsp. Ground Cinnamon 
  • 1/3 cup Molasses
  • 2/3 cup coconut or vegetable oil 
  • 1/3 cup water

Directions

  1. Heat oven to 375°F (make sure to set to this temperature and not 350° F). In large bowl, mix Vanilla Cake Mix,  our Gluten-Free Flour, ground ginger, ground cinnamon on low speed. Next, add molasses, oil, and water and mix on medium speed for 1 minute. Turn off speed and scrape the sides of the bowl with a spatula. Once finished, place the dough onto a sheet of wax or parchment paper. Add another sheet on top and use a rolling pin to flatten the dough to 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes! Place on a silicone mat (or parchment paper) and BAKE for 8 to 10 minutes. Let completely cool and enjoy! 

HAPPY BAKING, FRIENDS!!!

Delicious Southern CORNBREAD!!!

(Gluten-Free w/ *Vegan Options)

In light of Thanksgiving quickly approaching, I would like to share my favorite Holiday bread recipe! Why my favorite you ask? Well, this recipe is quick, requires only one bowl, is INCREDIBLY moist, and has the perfect amount of SWEET! Have I sold you yet?

And to make things even more fun, you can customize this recipe with all of your personal favorites! Jalapeños? Cheese? Corn? All of the above? The sky's the limit! 

INGREDIENTS

  • 1 pouch of our Gluten-Free VANILLA CAKE MIX
  • 1 cup of our Gluten-Free ALL-PURPOSE FLOUR
  • 1-1/4 cup Gluten-Free Corn Meal
  • 1 TBSP Baking Powder
  • 2-1/4 cup Milk (Dairy or Non-Dairy)
  • 2/3 cup Oil
  • 2 Eggs (*If subbing out the eggs, we suggest using THE NEAT EGG for this recipe - This can be found at most local health food stores!)

OPTIONAL MIX-INS: 

  • 8 oz. shredded cheese (Dairy or *Non-Dairy)
  • 1 to 1-1/2 cups of the following, your choice:
    • Sliced Green Onions
    • Chopped roasted Red Peppers
    • Chopped pickled or Fresh Jalapeño Peppers
    • Canned or thawed frozen Corn kernels

  Directions:

1.    Heat oven to 350°F. In large bowl, whisk the entire package of Vanilla Cake Mix, flour, corn meal, and baking powder. Next, add and whisk the following ingredients one at a time: Milk, oil, eggs (*or egg substitute). Once the batter is completely smooth, add in your optional “MIX-INS.” Using a spatula, pour the cornbread batter into a 13” x 9” baking pan. BAKE for 35 to 40 minutes, or until an inserted toothpick comes out clean. Let completely cool and enjoy! 

Side Note 1: We like to slather or cornbread with lots of HONEY!
Side Note 2: This recipe is great for Gluten-Free Corn bread stuffing!

HAPPIEST Thanksgiving, FRIENDS!!! :)

CHEWY Snickerdoodles!!!

(*GluteN, DAIRY, EGG, & NUT Free!)

-ONLY 4 INGREDIENTS-

Here at THE GOOD SCONE we experiment with a lot of recipes. Sometimes we create some not-so-great dishes, and sometimes we are simply WOWED with excitement. Excitement because we cannot wait to share them with YOU! These cookies happen to fall into that category, and they might be the very best SNICKERDOODLES we've ever had - Truly!

Extra CHEWY on the inside, CRISPY on the outside. You'll just have to try them and see ;)

 

INGREDIENTS

  • 1 pouch of our Gluten-Free VANILLA CAKE MIX
  • 1 Tablespoon ground cinnamon
  • 1/2 cup coconut or vegetable oil 
  • 1/2 cup water

*Optional - course sugar for sprinkling over the tops of the cookie dough before baking.

Directions

  1. Heat oven to 375°F (make sure to set to this temperature and not 350° F). In large bowl, beat our Vanilla Cake Mix,  oil, cinnamon, and water with an electric mixer on medium speed for 1 minute. Turn off speed and scrape the sides of the bowl with a spatula. Once finished, use a cookie scoop or large spoon and add the cookie dough to a silicone baking mat. *Sprinkle the optional sugar over the tops of the cookies. BAKE for 12 minutes. Let completely cool and enjoy! 

Happy baking, Friends!!!

Pumpkin Cinnamon Donuts!

(GLUTEN-FREE & VEgan)

It's that time of the year again! Every woman's favorite season. Even us Southern California gals, who wear scarves when its 85 degrees out, light pumpkin candles when it's 80 degrees in the house, and PIN everything FALL to make them feel like it's finally here, are STOKED on this time of year. Well, here at the Good Scone, we embrace Fall-Lovin' behavior. We even encourage it ;) 

So grab a can of pumpkin puree and let's make some PUMPKIN CINNAMON DONUTS!

SERVES: 10 to 12 donuts

INGREDIENTS

Donuts:

Icing: 

  • 2 cup organic powdered sugar
  • 4 tsp ground cinnamon
  • pinch of salt
  • 1/4 tsp water

INSTRUCTIONS

  1. Preheat oven to 350 deg. F.
  2. In a stand-up mixing bowl or with an electric beater, mix Vanilla Cake Mix, the entire can of pumpkin puree, cinnamon, and water. Mix on medium speed for 2 to 3 minutes. Set aside.
  3. Coat your donut pan with cooking spray or brush thoroughly with coconut oil. Using a pastry bag or large freezer bag. Poor the pumpkin donut mixture into the bag, zip or tighten the top, and cut the tip of bag so your batter can squeeze into the donut indentations. Fill to the very top.
  4. Bake for 11 to 13 minutes. 
  5. While the donuts bake, whisk the powdered sugar, cinnamon, and water to create the donut glaze. After the donuts have been set aside to fully cool, dip the tops of each donut into the glaze and lay on parchment paper. You can drizzle any remaining glaze over the donuts for a thicker layer of icing. 

ENJOY!

IMG_6588.JPG

I just had to SHARE! Even Griffey like's Pumpkins ;)

HAPPY BAKING, FRIENDS!

 

Cinnamon ROLLS! (GF+Vegan)

Cinnamon Rolls... the look, smell, and taste of these puppies take me right back to childhood. Pealing off the paper of the Pillsbury cinnamon roll container, hitting it against the edge of the counter, and waiting for the infamous "POP!" And that SMELL!?! The aroma of cinnamon, butter, and vanilla kept me in the kitchen until those 15 minutes in the oven were up ;) Bottom line, I could not wait to devour the OOEY-GOOEY goodness!

So what's a girl to do when you grow up and those childhood cinnamon rolls aren't an option anymore??? Welp, when life hands you lemons, make lemonade. Or.... gluten, dairy, and egg-free cinnamon rolls! And the best part of this recipe, they are so easy!!! I promise ;)

INGREDIENTS

Cinnamon Rolls:

Icing: 

INSTRUCTIONS

  1. Add a packet of yeast to warm almond milk, whisk, and let sit for 5 minutes. Make sure the milk is not too hot (the yeast will die), but ensure the almond milk is hot enough, as the yeast will not activate if too cool. 
  2. In a stand-up mixing bowl, mix 2-1/2 cups flour and vanilla cake mix on low speed. Slowly add the warm milk mixture, and turn on medium speed for 2 to 3 minutes. The mixture will appear crumbly.
  3. Next, *melt 1/2 cup of the cinnamon spread and slowly add to the dough mixture. Turn on medium high speed and beat for 3 more minutes (the dough will appear tacky; similar to cookie dough). Once combined, scrape the sides and cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm area to rise for 1 to 2 hours (the longer the better!). The dough will not double in size like dough made from traditional four, but it will grow! 
  4. Grease a 9x13 inch pan with nonstick cooking spray, coconut oil, or butter/spread and set aside. Once the dough has set for 1 to 2 hours, lay down a sheet of wax paper (18 inches long) on a flat surface. Heavily dust flour all over wax paper to ensure the dough does not stick when rolling. 
  5. Remove dough from the bowl and place in the middle of the wax sheet. Using a rolling pin, roll out the dough into a 15x9 inch rectangle. Using your fingers, which will soften the butter, spread 1/4 cup cinnamon butter all over the surface of the dough, covering every square inch! Add the brown sugar, covering every inch of the dough, and gently press the sugar into the surface with your finger tips. 
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5. Beginning at the longer end of the rectangle, tightly roll up the dough (use the wax paper to help you roll) and pinch the edges together to seal once completely rolled. Once sealed, cut the dough into 1-1/2 inch sections (you should end up with approx. 15 rolls) and place in the baking dish. Cover the pan with plastic wrap and set aside to rise for an additional hour (trust me, its worth it!).

6. Preheat the oven to 350 degrees F. and right before you place the rolls in the oven, use the palm of your hand to slightly "squish" each roll so that the spiral layers of dough squeeze together (this ensures the butter filling cooks into the dough instead of melting out). 

7. Bake rolls in the oven for 23 to 25 minutes or until the edges turn slightly golden. Ours came out perfect at 24 minutes! Beware, overcooking will result in some rock hard rolls, NO BUENO!  Once finished baking, set aside to let cool. I have the patience of a five-year-old, so I hurry up the wait-time by placing them in the fridge for 15 minutes ;)

8. Lastly, the beloved icing! In a small bowl, mix the powdered sugar, 3 Tablespoons melted cinnamon spread, and ground cinnamon until creamy. Add a teaspoon or two of water to thin, or additional powdered sugar to thicken; the consistency is up to you! Once the rolls are only slightly warm (rather than hot), drizzle over cinnamon rolls and serve immediately! 

9. You can refridgerate the rolls, covering them with plastic wrap, for up to 5 days. Simply re-heat the rolls when ready to serve. *These cinnamon rolls are best heated-up!*

   Happy Baking, Friends!