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chocolate chip walnut scones (gfo) (vo)

chocolate chip walnut scones (gfo) (vo)

growing up it was always Bisquick mix, now with a salary I feel fancy enough to upgrade to Bob's Red Mill gluten-free biscuit mix.

fabulous for on the go breakfasts, these make 7 hearty (semi) healthy scones

recipe
2 cups Bob's Red Mill Gluten Free Biscuit Mix
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/3 cup heavy cream *see bottom for dairy free substitute
3 tablespoons sugar
1 egg
1 teaspoon vanilla

additional whipping (heavy) cream or substitute
turbinado sugar for a sparkly finish

  1. preheat oven to 425°F. prep a baking sheet with parchment paper. stir biscuit mix, chocolate chips, walnuts, 1/3 cup heavy cream(or substitute), 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. the flour mix may be too much for the few the wet ingredients to soak up, so, if you find your dough is crumbly or too hard to stir, get in there with your hands and gently knead until you can form a nice big ball. no crumbs! 
  2. place you dough ball in the center of the cookie sheet. Flatten into circle about 6-7 inches in diameter. brush circle with additional whipping cream/dairy free sub; sprinkle with turbinado sugar. cut into 8 (or in my case 7) wedges, but do not separate - just like a pizza! 
  3. bake about 10 minutes or until the top/edges of your scones are golden brown; separate carefully with a knife. 

they're best with enjoyed warm with some butter or dipped in coffee. 

if you have left overs store in a an airtight container for up to 5 days. 

 

*dairy-free heavy cream substitute: combine 2/3 your choice of dairy free milk with 1/3 your choice dairy free butter or margarine (melted and cooled a bit). mix together and voila dairy free heavy cream!

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