gluten-free blueberry lemon scones II « Amy's Gluten Free Pantry
I've been experimenting with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick br
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Ingredients
- 3 1/3 c. Pamela’s Baking & Pancake Mix, plus 1/4 c. to use later
- 1/2 c. sugar
- 1 tsp. baking powder
- 4 T cold butter cut into 1/4″ pieces, or butter substitute (Earth Balance)
- 1 egg, beaten
- 2/3 c. milk or milk substitute, plus 1/8 c. to use later
- zest of one lemon
- 1/2 c. blueberries (I use frozen)
- turbinado sugar (you can find this at Trader Joe’s)
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