Allergy Friendly Scones

Serves: 8 | Prep Time: 5 min | Cook Time: 15-20 min

Ingredients

• 2 1/2 cups (280g) Better Batter Gluten Free Pancake Mix
• 1/4 cup sugar or Sugar substitute (we recommend granulated Monk Fruit or Coconut Sugar)
• 1 teaspoon baking powder
• 2 teaspoons pure vanilla extract
• 1 cup to 1 1/4 cup regular or dairy free milk or 1 to 1 1/4 c regular or dairy free Yogurt (we recommend So Delicious coconut milk yogurt)
• ¾ to 1 cup Mix Ins of Your Choice (we recommend frozen or fresh fruit cut into 1/4-inch dice, or allergy friendly chocolate chips, like Enjoy Life, etc.)

 

Instructions

Preheat the oven to 425 degrees F.

 

Whisk together the biscuit and pancake mix and sugar and baking powder in a large bowl.

 

Combine Ingredients. In a small bowl combine vanilla and dairy free milk or yogurt.

 

Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix!

 

Gently fold in the mix-ins. Turn the dough out onto a floured surface and pat into a 3/4-inch-thick square. Cut into 4 squares, then cut each square into 2 triangles. Gently lift from the bottom with a large spatula and arrange the scones on an ungreased baking sheet.

 

Brush the top of the scones with regular or dairy free milk substitute of choice and bake until golden brown, about 15 minutes. Remove scones and cool at least 5 minutes before serving. These are best the day they are made.