1 15-oz. package Gluten-Free Pantry Muffin & Scone Mix
8 tablespoons butter
1/2 cup milk- plus more as needed
2 teaspoons lemon juice
1/2 teaspoon Vanilla Powder- or vanilla extract
2 rounded tablespoons gluten-free mini chocolate chips or carob chips
Preheat the oven to 375 degrees F.
Empty the mix into a mixing bowl and drop the tablespoons of butter into the mix. Use a fork or a pastry cutter to cut in the shortening; the mixture is supposed to look like coarse crumbs.
Add the lemon juice to the milk and stir. Pour into the mixing bowl.
Add the pre-mixed egg.
Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid just add it.
Add 1 tablespoon of milk at a time until the dough is moist and holds together. It should appear a bit sticky.
Add in the chocolate chips or carob chips. Mix to distribute but do not over mix!
On a rice floured board, form the dough into a round cake pan size loaf- like soda bread. Use a large sharp knife and score the dough into eight wedges and then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet. Reshape the wedges to make them look nice.
If you prefer round scones then shape them with your hands or use a biscuit cutter and make 8 round scones.
Add a few more chocolate chips to the top of each shape ( or carob)
Bake in the center of a preheated oven. Check at 15 minutes for doneness yet may take up to 20 minutes. The scones should like slightly golden brown, and you should be able to life one up and sneak a peek at the bottom without it falling apart. It should be firm and golden brown.
Cool the scones on a wire rack. Try some warm- fabulous! Wrap and freeze others for a delicious impromptu breakfast and serve as you wish: cream, jams or whatever your heart desires.
Makes 8 scones for a nice small batch that won’t totally ruin your healthy diet!
Miranda Jade Turbin
From our home to yours, Tina Turbin.