I’ve been designing a design that makes my other designs look like scrap paper.
I’m not proud.
I’m just honest.
It’s complicated stranded colorwork, includes steeks and plackets and all sorts of hardware and things and it might kill both me and my test knitter, but gosh darn it, it’s for a friend and it’s important.
So.

While that’s killing me softly, I decided to eat.

Scones.

The weather has turned; it’s wonderfully cool (and snowing yesterday!) and just the right weather for afternoon tea. I even found some clotted cream! But what to do about the actual scone-ness of the scones? Gluten free breads are notoriously inconsistent–as you know from previous posts.

Enter The Best GF Recipe I Have Found To Date: Killer scones.

Srously.

I’ve made them twice now. I was afraid to post after the first round because I was afraid they were a fluke. They were just too good. But now? Now I can tell you–with extra cinnamon, chocolate chips or dried cranberries, these things are killer. Feed them to your wheat-eating friends. I dare you to. Eat one in front of them and they’ll gasp. Shocked that you would pollute your body with what is so obviously wheat-based foodstuffs.

They’re that good.

I used Jules flour, which has xanthan gum in it, and I’ve found to be an excellent one-to-one replacement for AP flour. You have to order it if you aren’t lucky enough to live near a store that carries it, but it’s worth the investment—especially near the holidays. Having a big bag on hand for emergency cooking has made my life ever-so-much easier.

Except for the knitting.