Tuesday, October 2, 2012


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
                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
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.

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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