Gluten Free Bisquick Mix & Blueberry Scones
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 170.0
- Total Fat: 9.3 g
- Cholesterol: 50.1 mg
- Sodium: 127.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
View full nutritional breakdown of Gluten Free Bisquick Mix & Blueberry Scones calories by ingredient
Introduction
2 1/2 Cup Rice Flour1 2/3 Cup Potato Starch
3 t. Baking Powder2
2 1/2 t. sugar
1/2 C dry buttermilk powder
1 C less 1 T butter
2 t. xanthum gum
Mix together all ingredients - Store mix in refrigerator or freezer.
2 1/2 Cup Rice Flour
1 2/3 Cup Potato Starch
3 t. Baking Powder2
2 1/2 t. sugar
1/2 C dry buttermilk powder
1 C less 1 T butter
2 t. xanthum gum
Mix together all ingredients - Store mix in refrigerator or freezer.
Number of Servings: 30
Ingredients
-
2 1/2 Cup Rice Flour
1 2/3 Cup Potato Starch
3 t. Baking Powder2
2 1/2 t. sugar
1/2 C dry buttermilk powder
1 C less 1 T butter
2 t. xanthum gum
Mix together all ingredients - Store mix in refrigerator or freezer.
Directions
Blueberry Scones
2 cups gluten free bisquick mix
1/3 cup butter or shortning
2/3 cup milk
3 eggs
1 cup fresh or frozen blueberries
1 T orange zest (optional)
Mix together - just until blended - on floured board mound into one ball for large scones, 2 small balls for small scones. about 2 or 3 inches high. Cut into 6 triangles - Bake at 350* for apx 25 min. or until they seem solid and not moist.
Number of Servings: 30
Recipe submitted by SparkPeople user TAMARADASILVA.
2 cups gluten free bisquick mix
1/3 cup butter or shortning
2/3 cup milk
3 eggs
1 cup fresh or frozen blueberries
1 T orange zest (optional)
Mix together - just until blended - on floured board mound into one ball for large scones, 2 small balls for small scones. about 2 or 3 inches high. Cut into 6 triangles - Bake at 350* for apx 25 min. or until they seem solid and not moist.
Number of Servings: 30
Recipe submitted by SparkPeople user TAMARADASILVA.