WETZEL: A gluten-free sweet treat ‘to die for’
LIVING AGAINST THE GRAIN
Free Press Health Columnist
Saturday mornings are my favorite. I sleep in a bit and then go to the gym, which is my motivation for my Saturday morning breakfast: Eggs, bacon (it’s just not breakfast without bacon!) and some type of carb!
When eating gluten-free, sometimes having that quick bread item for breakfast isn’t always the easiest as breads take several steps and you don’t always want pancakes. Buying gluten-free muffins or cinnamon rolls is always an option, but there is just something about a homemade breakfast goodie.
My mom discovered this recipe a while back and it is a perfect breakfast item alone or as a part of the bigger picture. These “Gluten-Free Chocolate Chip Scones” are to die for and are requested often from many family members. Here is this quick recipe!
GLUTEN-FREE CHOCOLATE CHIP SCONES
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
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.
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!
Do you have a recipe that you’d like me to try and share? Email me at email@example.com!
Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at firstname.lastname@example.org or visit Gluten Free Grand Valley on Facebook.
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