Thank you! Thank you!! ssomerville...I roll one long rectangle, use my bench scraper to cut in half lengthwise, then bang out the triangles. Super fast and easy and consistent! teresa_mn and mustangs...I think the secret is to underbake, which is probably not very scone-like, but I only bake them about 10 minutes...12 max. They are waaaaay too dry if baked the length of time the recipe states. ann_t...they still don't rise like yours! But I'm getting there!! :) maxmom...yes, I use the RLB recipe. I don't use a food processor, just my hands! I use heavy whipping cream. The one thing I started doing after mixing in the cream and chips, dried fruit, whatever...is use my hands to form all the dough and dry bits into a ball (somewhat kneading it and continuing to push it all together) before I put it on the mat to roll. The 4 times roll, fold, repeat builds the layers in the dough. I'm not all that gentle with it, as opposed to biscuits...that I only roll once (no folding, etc) and use TLC! Lastly, I do not brush the tops of the scones (or biscuits). Thank you again all!! :)

buehl - The link below is a recipe for "Gluten Free Sourdough Bread" I've had in my "Need To Make" notebook since 3/7/2007 (I'll never live long enough to make everything in that darn thing at this rate...;-). It's a bit odd with the additions of kefir or kefir whey and kimbucha, but those are common ingredients around my house. I always have homemade kefir (made with real kefir grains) and I make kombucha during hot weather - I like it as a refreshing beverage, so I'm sure that was what caught my eye about the recipe. You can also make rice flour starter - it's simple. You can use white or brown rice and mill it into flour yourself in a coffee/spice mill (Fresh-Is-Best) if you don't have a grain mill. If you Google - rice sourdough starter - you will find lots of instructions and recipes. Rice flour starter is similar to making starter with wheat flour and water. -Grainlady Here is a link that might be useful: Gluten Free Sourdough Bread

We stopped at a White Castle, and they had chocolate-dipped keylime pie on a stick. Boy, was I tempted! WalMart (and probably other stores) carry Edward's frozen Key Lime Pie. It is FABULOUS! I also like home-made, I got key lime juice in the Keys, and use the recipe on the bottle. Here is a link that might be useful: Edwards Desserts

Thanks, Colleen, I'll remember that. I usually remove the dessert from the pan, but Amanda cut this before I could even put it on a cake plate, my Mother wanted a piece with her coffee before dinner, as an "appetizer". She's 82 and she's my Mother, so we cut it, LOL, and after that, it was all downhill. (grin) Fortunately my family is very "laid back" about such things, so no one really cared. Except me, because I'd climbed that stupid step stool to get the cake plate down from the top shelf and then I didn't need it! I plopped the torte onto it anyway, I WAS going to use the darned thing. Shambo, the torte does call for eggs in both the filling and the crust, but I think the flax "egg" might be an OK substitute, because the sweet potatoes have a texture that's dense enough to keep shape. I haven't tried it, but I see no reason why it can't work... OK, the recipe. I did use fresh sweet potatoes, but I boiled them in lieu of roasting them as the recipe instructs, because I needed whipped sweet potatoes for the chipotle mashed sweets and I just didn't want to cook separate batches. I used coconut milk and the gluten free flour mix from King Arthur. I found the crust troublesome to roll, but it pressed easily into the springform pan and I flattened it with the bottom and sides of my metal measure cup. I used my food processor for the crust, but it could easily be done with a pastry cutter and a bowl. Sweet Potato Torte DOUGH: 1 cup gluten free all purpose flour blend 2 tbls tapioca starch/flour 3 tbls brown sugar (omit for a savory crust) 6 tbls unsalted butter or a dairy free alternative 1 large egg 1/4 tsp salt 1 tbls ice water (more if needed) Preheat oven to 375F and light grease a 9 inch pie plate or springform pan. IN a food processor mix gluten free flour blend, tapioca, brown sugar and salt, pulse to blend. Add butter and pulse to make a coarse meal. Add egg and ice water and mix just until mixture forms a ball. Flatten dough into a 6 inch disc between 2 sheets of parchment paper and refrigerate for 30 minutes to an hour. Roll out to fit pan, fill and bake as recipe requires. FILLING: 2 1/2 lbs. sweet potatoes (about 3 medium) 1 3/4 cups of unsweetened coconut milk or unsweetened milk of choice + 1/4 cup of honey (or 2 fourteen ounce cans sweetened condensed milk) 6 tbls unsalted butter or dairy free alternative, melted 2 large eggs 1/4 cup pure maple syrup 1 1/2 tsp salt 1 tsp ground nutmeg 3/4 tsp vanilla 1/2 tsp ground cinnamon Preheat oven to 375F. Place sweet potatoes in oven and bake 50 to 55 minutes, until tender. Cut in half and scrape potatoes out of their skins into a bowl. With a hand mixer (I used the Kitchen Aid instead) beat potatoes until smooth. Add all additional ingredients to potatoes and mix until well combined. Roll or press dough into a 9 inch or larger springform pan, pressing up the sides 1 to 1 1/2 inch. If dough cracks, repair with dampened fingers. Add filling and bake until center is set and sides start to brown, 1 to 1 1/4 hours. Cool before slicing and serve at room temperature. Now, for the raspberry pie, that was very easy compared to the torte, the gluten free baking requires pretty much everything from scratch and careful cleanup so as not to contaminate what I just baked. My raspberry pie used the Nathan's Never Fail crust that SharonCB posted, and raspberries from the garden. I thickened the berries with cornstarch and didn't think they were thick enough, so added extra. Next time I think I'll stick with the original amount because the raspberry filling was pretty firm. And I still think it needs a layer of chocolate in there somewhere, maybe on the bottom of the crust under the cream cheese layer. The recipe called for a graham cracker crust, I used a pie shell but a chocolate crust might be good too. This is pretty quick and easy, although I used whipped cream instead of Cool Whip and it went pretty flat, I think the Cool Whip would have held up better, it seems sturdier... Raspberry Cream Pie TOPPING: 6 cups fresh raspberries, divided 1 cup sugar 1/2 cup water 3 tbls cornstarch CREAM FILLING 1 pkg (8 oz) cream cheese 1 cup whipped topping 1 cup confectioners sugar 1 prepared crust (9 inches) Fresh mint for garnish if desired Mash about 2 cups raspberries to measure 1 cup, place in saucepan. Add sugar, cornstarch and water and bring to a boil, stirring constantly. Cook and stir 2 minutes longer and strain to remove seeds if desired (I didn't). Cool to room temperature. Meanwhile, beat cream cheese and sugar in a bowl, mix in whipped cream or topping. Spread in bottom of crust, top with remaining berries. Pour cooled raspberry sauce over top and refrigerate until set, about 3 hours. Garnish with mint if desired. The mint would have been pretty but there's none in my yard in Michigan in late November! Annie