A few weeks ago I had mentioned that I made some Gluten Free scones on Make Ahead Monday, and one of you dear ladies asked for the recipe. I thought it would made a good Tasty Tuesday post, since I missed Happy Monday! :)
Here you go!
GLUTEN FREE BLUEBERRY SCONES
Combine with pastry cutter:
1 c. Gluten Free Pantry Pie and Pastry Flour
2-3 tsp Imperial margarine (not softened)
1 tsp baking powder
⅛ tsp salt
Add:
¼ c. Half n Half
2 T honey
1 egg
Mix. Mixture will resemble pie crust dough.
Fold in 1/2 - 3/4 c. frozen blueberries.
Press down into a circle on parchment paper... mine usually ends up being about 1/2" thick.
Bake at 375 for 15-20 minutes or until top and edges begin to brown.
After sampling the wares {grin} I usually put the rest of the pieces in a freezer bag and tuck them away into the freezer for snacks through the week. We are blessed to have a little toaster oven and I warm a piece or two at 350 degrees for 5-10 minutes, for "tea-time" in the afternoon... although I have coffee rather than tea! :)
ENJOY!
Here's a Happy Monday prompt for today...
One of my favorite recipes is...
Blessings!
1 comment:
Thanks for sharing! :0)
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