Scones! Gluten free goodness

Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

In the meantime, feast your eyes on these!! I am excited, as are the guppies 🙂
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
Scones! Gluten free

SCONES!!
2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra

Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. 🙂
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.

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