Just a Drizzle and a Few Changes.

School of Scones

One of my favorite things about keeping a blog is being able to travel back in time to spy on my previous self.  I especially like to read my grumpy-grumpy posts from when I first went xgfx back in '09.

Here's a quote from myself from almost exactly three years ago:

"1. I have a bad attitude about baking without wheat, and 2. I have a bad attitude about baking with xanthan gum, and 3. I have a bad attitude in general and 4. I felt personally burned by Babycakes."

Ha ha!  It's not that I now love being xgfx, but I have made my peace with its necessity and have tried to make it my own as much as I know how.  In three year's time, I hope I'll have evolved from where I am now, and hopefully, I'll be popping back to this post to see how ridiculous my current state really is.

It's easier now that I have xgfx friends and have found recipes I like which fill some of the gaps ditching gluten left behind.  Plus, I've gathered a few tricks and tips from exploring the frustrating and sometimes even bewildering gluten-free zone.

A Blueberry Cinnamon Scone made with white raspberries from 2009.  Ho hum.

Take this scone, for example.  The recipe is Jennifer Katzinger's Blueberry Cinnamon Scones from her first book, Flying Apron's Vegan & Gluten-Free Baking Book.  It's one of the first xgfx recipes I found that baked into something I thought was tasty with good texture and not glaring with the X to the GF X.  Except I thought it was a little boring and maybe also a little dry. 

So I changed 'em, and now I always make them with frozen red raspberries and a powdered sugar glaze blanketed on top.  Usually I just do a plain cinnamon and powdered sugar number, which elevates them a lot, but last night I changed them again.

I believe in bling.

Now they're red raspberry scones with a raspberry lemon drizzle.  Even better tastin' than before and OH SO PRETTY!

Historical XGX Pyramid.

All I did was press defrosted frozen raspberries through a sieve to collect their juice and mixed it with a little zing of lemon and some powdered sugar.  The color is all raspberry, and they really do exist in this shade of pink.

I usually make these scones for road trips, so most of these were sent off with Dazee and our GF friend Hope, who I like to load up with xgfx goodies, on a mini work excursion.

xo
kittee

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