the haberkerns

Posted on Saturday February 4th 2012 at 11:31pm.

Gluten-Free Berry Scones 2.5 cups Bob’s Red Mill Gluten-Free Biscuit & Baking Mix 3/4 cup brown sugar 1/2 cup butter 1 cup almond milk 1 teaspoon vanilla 1.5 cups mixed berries (thawed if using frozen) Mix together the brown sugar and baking mix. Melt the butter and cut in to the flour/sugar mix. Add the almond milk and vanilla, then cut in the room-temperature mixed berries. Plop the thick mixture on a cutting board and shape with your hands. Use a mason jar lid like a cookie cutter to form circular scones. Preheat the oven to 375 degrees and bake for 19 minutes or until edges are golden brown.
Gluten-Free Berry Scones 2.5 cups Bob’s Red Mill Gluten-Free Biscuit & Baking Mix 3/4 cup brown sugar 1/2 cup butter 1 cup almond milk 1 teaspoon vanilla 1.5 cups mixed berries (thawed if using frozen) Mix together the brown sugar and baking mix. Melt the butter and cut in to the flour/sugar mix. Add the almond milk and vanilla, then cut in the room-temperature mixed berries. Plop the thick mixture on a cutting board and shape with your hands. Use a mason jar lid like a cookie cutter to form circular scones. Preheat the oven to 375 degrees and bake for 19 minutes or until edges are golden brown.

Gluten-Free Berry Scones

  • 2.5 cups Bob’s Red Mill Gluten-Free Biscuit & Baking Mix
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 cup almond milk
  • 1 teaspoon vanilla
  • 1.5 cups mixed berries (thawed if using frozen)

Mix together the brown sugar and baking mix. Melt the butter and cut in to the flour/sugar mix. Add the almond milk and vanilla, then cut in the room-temperature mixed berries. Plop the thick mixture on a cutting board and shape with your hands. Use a mason jar lid like a cookie cutter to form circular scones.

Preheat the oven to 375 degrees and bake for 19 minutes or until edges are golden brown.

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