lemon currant scones

gluten free lemon currant scones served with cream cheese and homemade honey lemon curd

GF Scones Lemon Curd and Cream Cheese PimPauline.com

Growing up I never knew scones could be sweet. The ones we had in Sweden were made without any kind of sweetener and more like bread buns than any kind of pastry. We always ate them straight out of the oven, split them lengthwise and ate them like open sandwiches with butter, hard cheese and marmalade. Yes, all on the same sandwich and it’s delicious. It was not until I came to the US that I discovered scones could be sweet (without the addition of marmalade). Since then, lemon currant has always been my number one favorite and I missed them for many years before I first tried a gluten free version I liked. These are lusciously buttery and flaky, but like most scones, also best when enjoyed fresh out of the oven.

Make a sweet and creamy dessert by adding cream cheese and homemade honey lemon curd (recipe here).


lemon currant scones

GF Lemon Currant Scones


1 cup sweet rice flour
½ cup brown rice flour
½ cup almond flour
½ cup potato starch
¼ cup tapioca starch
 tablespoons golden flax meal
 tablespoons psyllium husks
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter (1 stick)
1 cup dried currants

½ cup cream
¼ cup honey
1 egg
2 tablespoons lemon zest
2 tablespoons lemon juice


Mix all dry ingredients (from sweet rice flour to salt).

Cut butter into small cubes and use your fingers to work it into the dry ingredients until coarse crumbles are formed.

Mix in dried currants.

Stir cream and honey until smooth, whisk in egg, lemon zest and lemon juice. Pour over the dry mixture and stir with a spoon or spatula until blended.

Shape dough into a ball and place on a baking sheet lined with baking paper. Pat dough into a disc about 9-10 inches in diameter.

Bake at 400F for 12 minutes. Cut disc into 10-12 triangles and move each piece outward a little bit to create some space between them. Bake for an additional 3 minutes.


Served with cream cheese and lemon curd (find recipe for homemade lemon curd here).


Photography by Philip Blankenship.

honey lemon curd

Lemon Curd - PimPauline.com

Sweet, mild and creamy  – good enough to eat straight from the jar.


1 cup honey
½ cup fresh squeezed lemon juice
4 large eggs
½ cup butter (1 stick), cubed


Stir honey and lemon juice until blended before whisking in the eggs.

Transfer to a double boiler and cook, constantly scraping the bottom with a wooden spoon or spatula, until curd thickens to coat the back of a spoon. It usually takes 5-10 minutes but don’t worry if it takes longer, you will notice when it thickens.

Take off the heat and stir in cubed butter until fully incorporated.

Cover and refrigerate.

Makes about 3 cups.


Photography by Philip Blankenship.


venison hash

venison hash with red wine cream sauce and yolk filled onions
Venison Hash -pimpauline.com

Whether served for brunch or as an entree, this hash is the prefect dish for anyone hesitant or new to wild meats. Most of the gamey flavor is removed during the preparation leaving tender, delectable nuggets with just a hint of the wild.

Swedish hash, aka Pyttipanna, is usually served with pickled beets or sweet black or red currant jelly, all excellent condiment choices for this version as well.


3 pounds venison, preferably shoulder or tenderloin
butter and oil to fry
4 onions (plus 2 small onions to hold the yolks, optional)
1½ cups red wine
1½ cups broth
 teaspoons powdered bouilion or cubes
6 crushed juniper berries
1½ cups heavy cream
1 teaspoon honey
 pounds potatoes
salt and pepper to taste
1 egg or egg yolk per person


To make the onion cups, slice off the top quarter of the 2 small onions, drizzle with oil and bake at 400F for 45 minutes. Separate onions into several little cups and drop in raw yolks just before serving.


Clean the meat removing as much of the silver skin as possible.

In a sauce pan, brown the meat on all sides in half butter, half oil.

Lower the heat and add 2 roughly cut onions, red wine, broth, powdered bouillon and juniper berries. Cover and cook at a slow, steady boil until tender, about 1½ hours, turning the meat half way through the cooking time.

Set the meat aside to cool, strain the remaining liquid and cook it down to about 1 cup. Add cream, a little at the time, and continue to cook down to a semi thick sauce consistency. Stir in honey and keep the sauce warm until ready to serve.

Cut potatoes into ¼ inch cubes and drop into salted, boiling water for 5 minutes. Remove, dry and fry in butter over medium heat until golden brown.

Cut meat into ¼ inch cubes and fry over high heat until golden brown.

Finely chop 2 onions and fry over low heat until transparent.

Stir together potatoes and onions first, then stir in the meat. Add salt and pepper to taste and serve with fried eggs or raw egg yolks.

Sprinkle eggs or yolks with black lava salt.
Serves 6-8.
Photography by Philip Blankenship.


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