GLUTEN-FREE DECADENT CHOCOLATE CHIP SCONES
The perfect gluten-free scones for holiday gatherings or just to let someone know they are special.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix Bisquick mix and chocolate chips. In 2-cup measuring cup, mix whipping cream and 1/4 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 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. In small bowl, mix powdered sugar, remaining 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. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 240 mg, Sugar 20 g, TransFat 0 g
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