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Chilly Bakes Gluten FreeAuthor: Carolyn Hillyer
Hi, Im Carolyn, and welcome to my kitchen! Ive been baking for nearly 50 yearsand for almost 20, Ive been baking gluten-free. Like many of you, I didnt choose to give up gluten... but I wasnt about to give up good bakes, either. This podcast is all about making delicious recipes that just happen to be gluten-free. Whether youre new to this way of baking or youve been at it for years, youre in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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The scone that celebrates spring flowers deliciously.
Episode 3
Friday, 24 April, 2026
Hi Bakers,If you want an unusual scone, you need to try this one! Delicious, tender almond scones are drizzled with cherry blossom glaze for a light, floral flavor you can’t find anywhere else. Get the powder online and be sure to use good-quality almond extract for the best possible flavor. Are you brave enough to try it? I hope you do and send me the photos. Enjoy! ~CarolynGluten-Free Almond Scones with Cherry Blossom IcingMakes ten 2.25” sconesDRY2 cups Cup4Cup Multipurpose Flour (Original blend with milk powder)1/2 cup blanched almond flour1 teaspoon Koda Farms Sweet Rice flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunksWET1 large egg*2 tablespoons unsweetened applesauce1/3 cup half and half1/4 cup buttermilk1/2 teaspoon almond extract1/4 teaspoon vanilla extractOptional: 1/4 cup cream or egg wash for brushing the tops of scones before baking1/2 cup sliced blanched almondsCherry Blossom Icing 1/2 teaspoon dried cherry blossom powder1 cup powdered sugar2 tablespoons water 1/2 teaspoon cherry juice or food coloring Preheat the oven to 400F and place the rack in the middle position. Mix the flours, baking powder, baking soda, and sugar in a large mixing bowl. Add the cold butter and cut it into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. In a medium-sized bowl, whisk the wet ingredients together. Add just enough of the wet ingredients to the dry to make a stiff dough. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of the dough should be about 3/4” tall. Cut out using a 2.”25 biscuit cutter. Place the scones on a lined cookie sheet and then brush with cream and sprinkle with sliced almonds. Bake for about 10-14 minutes or until browned on top and springs back when pressed in the middle. Cool on a rack for about 15 minutes while you make the icing.In a small mixing bowl,, combine powdered sugar and cherry blossom powder. Add cherry juice and water gradually to achieve a thick icing you can drizzle. You don’t want it too watery or the scones can get soggy. Enjoy! Scones are best enjoyed the day you make them, but they will last in the fridge or freezer and can be carefully reheated in the microwave or toaster oven on low.
