. 2 cups Bisquick® Gluten Free mix
1 cup chocolate chips (6 oz)
1 1/3 cups whipping cream
1/2 teaspoon gluten-free almond extract
1 cup gluten-free powdered sugar
2 to 3 tablespoons milk or water
3 tablespoons sliced almonds
- PREP TIME
- 20 Min
- TOTAL TIME
- 30 Min
- 12 12
- . 2 cups Bisquick® Gluten Free mix
- 1 cup chocolate chips (6 oz)
- 1 1/3 cups whipping cream
- 1/2 teaspoon gluten-free almond extract
- 1 cup gluten-free powdered sugar
- 2 to 3 tablespoons milk or water
- 3 tablespoons sliced almonds
Preparation time 20mins
Cooking time 50mins
1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix Bisquick mix and chocolate chips. In 2-cup measuring cup, mix whipping cream and 1/4 teaspoon of the almond extract. Stir into Bisquick mixture until soft dough forms, adding 1 to 2 tablespoons additional whipping cream if necessary.
3 Divide dough in half. On surface sprinkled with Bisquick mix, pat each half into a 6-inch round. Cut each round into 6 wedges. Place wedges 2 inches apart on cookie sheet.
4 Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack. In small bowl, mix powdered sugar, remaining 1/4 teaspoon almond extract and enough milk for desired drizzling consistency. Drizzle half the icing over warm scones. Sprinkle with almonds. Drizzle with remaining icing. Serve warm.