The fresh flavor of summer, straight off the vine; growing cucumbers
Old Favorites For Baking: Shortbread

Old Favorites For Baking: Scones

Gluten free scone mix
My first experience with scones was as a student in London, suprise suprise.  The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very british recipes.  I choose to ignore the recipes for spotted dick and haggis, but the scones became a fast favorite. Upon returning home to New England I began to experiment with Bev’s scone recipe, adding my own ingredients for unique new treats. Now you can too!

You will need;

  • ½ CUP MILK
  • 1 EGG 

In a small bowl beat egg, milk and lemon juice.  In a larger bowl stir the content of the bag the add slices of butter.  Blend together using a pastry cutter or forks.  Blend in wet ingredients.  Do not over mix.  Clumps in the batter will add pockets of flavor to the scones.  Drop by spoonfuls onto a greased cookie sheet.  Cook at 350f in a preheated oven for 20 to 25 minutes, or until the biscuits begin to brown.  This mix makes 1/2 dozen Scones.

INGREDIENTS:  Corn, Arrowroot and Rice Flours, baking powder and kosher salt.

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Photo Credit: Justin Hansen


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