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Ingredients
- 2 cups Bisquick® gluten-free mix
- 1 cup chocolate chips (I use mini chocolate chips for more chocolate per bite.)
- 1-1/3 cups whipping cream
- 1/2 teaspoon gluten-free almond extract
Preparation
Step 1
Heat oven to 400 degrees F. Line cookie sheet with cooking parchment paper or use a nonstick cookie sheet.
In large bowl, mix Bisquick mix and chocolate chips. In a measuring cup, mix whipping cream and 1/2 teaspoon of the almond extract. Stir into Bisquick mixture until soft dough forms, adding 1 to 2 tablespoons additional whipping cream if necessary.
Divide dough in half. On a 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.
Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack.
Optional icing:
1/4 teaspoon gluten-free almond extract
1 cup gluten-free powdered sugar
2 to 3 tablespoons milk or water
3 tablespoons sliced almonds
In small bowl, mix powdered sugar, 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.
Each scone is approximately 250 calories each but for a special occasion or for a brunch this is a perfect treat. These scones also freeze well if you are looking to make them ahead of time.
The Bisquick baking mix can also be used for your favorites such pancakes, waffles and even pizza crust. It’s great to have on hand so you can make your breakfast favorites!