Monthly Archives: May 2012

Lemon Poppy Scones… a nice mid-morning snack with tea!!

Today was my day off and one of my good friends came over for a visit. We try to see each other every month or two, but this time it was longer. Even though we only live 25 minutes away from each other, our schedules get busy and our visits get further apart. We have similar interests and enjoy our leisurely conversations over tea and sweets. Sometimes we have lunch together, too. This morning I decided to whip up a batch of Lemon Poppy Scones for our morning together. She doesn’t have any particular dietary restrictions, but I always cook with my Pamela’s Gluten-Free Baking and Pancake mix so my husband can eat any leftovers.

These aren’t exactly like real scones, because they’re lighter in texture and more moist. Maybe half scone and half muffin? Also, they are not very sweet which makes them a great low-sugar treat. I know they would be super yummy with a little apricot jam or orange marmalade spread on top!

Another fun thing I did when I cooked these is I used a special baking sheet that my neighbor gave me. It’s called a “muffin top pan” and you can find them at Amazon – here. For those of you who really like the tops or caps of muffins, this baking sheet is for you. The indents keep the batter from spreading out too flat. I love to cook my muffins this way, so I tried it for my scones too – they came out perfect!

Add a mug of herbal tea, a good friend and enjoy!!

Lemon Poppy Scones

3½ cups Pamela’s Gluten-Free Baking & Pancake Mix
2 teaspoons baking powder
12 tablespoons butter, melted
1 cup milk
1 egg
1/3 cup agave syrup
1 tablespoon lemon or orange zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
Brown sugar for sprinkling on top

Preheat oven to 350 degrees F. Grease two baking sheets with butter. In a large bowl, combine Pamela’s mix with baking powder. Add melted butter, milk and egg. Stir until well combined. Add zest, lemon juice and poppy seeds and mix very well. The dough will be sticky. Drop by large spoonfuls onto each pan, making 12 piles of dough. Sprinkle ¼ teaspoon brown sugar on top of each pile of dough. Bake for 20 minutes until lightly browned. Remove and cool on a cooling rack. Makes 12 scones.


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Posted by on May 22, 2012 in Breakfast


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Vegetable Leek Medley….fun homework assignment!

My apologies for the long delay since my last post. I had a couple family gatherings I had to attend out of town and a rather long written assignment for my nutrition course that was due around the same time. I felt a little overwhelmed and briefly wondered what I had gotten my self into by going back to school. But, I plodded along, keeping my head above water and now here I am, back at the keyboard.

I really do like my nutrition course so far – there’s some really great information and books to read! Plus, for one of my assignments, I got to cook – how cool is that?!! We have to do two practical activities for this first course and they give us eight to choose from. The one I chose was to use an ingredient or recipe that I was unfamiliar with. Even though I’ve made Leek soup before, I wanted to try using leeks another way.

This is a really simple recipe and I think it would be better if you added meat to it, like chicken or shrimp, and served it over rice or gluten-free pasta. Leeks are in the same family as onions and garlic, so I felt it was a little too strong alone as a side dish, but that’s my personal taste – you may enjoy it just fine as a side dish. Any of your favorite vegetables would go nicely with it, too. The leftovers can also be used in a soup or an omelet the next day – very versatile!

Leeks are a good source of vitamins A and K, manganese, vitamin C and folate. Check out the website “The World’s Healthiest Foods” for some great information and recipes. (This is a a required book for my nutrition coursework.) Enjoy!!

Vegetable Leek Medley 

1 large leek

2 medium carrots

1 yellow summer squash

1 large portobello mushroom

3 tablespoons butter

Salt/pepper to taste

Cut the green leaves and the end off of the leek. Slice down the middle and rinse well under cold water to remove dirt. Cut into ¼ inch slices and set aside. Cut the carrots into 2 inch julienne strips. Slice the outer skin portion of the summer squash away from the inner seeds and soft pulp. Cut the skin into 2 inch julienne strips. Save the seeds and pulp for another recipe. Remove excess dirt from the mushroom and slice. Melt the butter in a large saute’ pan and add the leeks and carrots. Cook for about 5 minutes, until the leeks are soft and translucent. Add the summer squash and mushrooms and cook for another 3-4 minutes. Add salt and pepper to taste. Makes 3-4 servings.


Posted by on May 15, 2012 in Side Dishes


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