These scones were brought to our Farkle luncheon by Sue V. They were so good. Perfect with all of the different salads we enjoyed.
I don't know what I expected anything gluten-free/wheat-free to taste like, but definitely not as tasty as these were.
Thanks, Sue for letting me share your recipe on my blog.
Gluten-free/Wheat-free Blueberry Scones
Ingredients:
2-1/3 cups Pamela's
Baking & Pancake Mix
(Gluten-Free/Wheat Free)
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
1/2 cup or more of fresh or frozen blueberries
4 tbsp butter
1 egg, beaten
2/3 cup milk
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
1/2 cup or more of fresh or frozen blueberries
4 tbsp butter
1 egg, beaten
2/3 cup milk
Directions:
Preheat oven to 375 degrees F.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the milk and beaten egg. Mix together with a fork.
Gently fold in Blueberries. Dough will be thick.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the milk and beaten egg. Mix together with a fork.
Gently fold in Blueberries. Dough will be thick.
Drop
large, tall dollops of dough (scones will spread when baking) onto lightly
greased baking sheet.
Bake for 15-17 minutes.
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