Gluten-free Wild Blueberry Scone Mix
Blueberries from the wilds of Maine give this scone a touch of tart to balance out the sweet. Kids love them. A great-tasting gluten-free option and now, just add water, mix and bake!
What You'll Need
1 Pkg. Gluten-Free Wild Blueberry Scone Mix
3/4 cup cold water
Preheat oven to 400°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.
In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.
Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.
For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.
Bake 13-15 minutes, or until firm and lightly golden on top.
Easy Glaze Recipe:
Stir 1 cup powdered sugar, 1 TBS. + 1 tsp. milk & 1/2 tsp. vanilla until smooth.
Rice Flour, Sorghum Flour, Sugar, Potato Starch, Palm Oil, Sweetened Wild Blueberries (Wild Blueberries, Cane Sugar, Expeller Pressed Sunflower Oil), Buttermilk, Tapioca Starch, Expeller Pressed Canola Oil, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Egg Yolk, Sea Salt, Egg White, Natural Flavor, Baking Soda (leavening), Xanthan Gum. CONTAINS: Egg, Milk. This product is prepared and packaged using equipment that may come in contact with Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame.