Everyone enjoys the beauty of a natural snowflake. So unique, fragile, and short lived. In fact, the biggest similarity between real snowflakes and these snowflake scones is that they were short lived! ;)
When I usually think of scones, I think dry, tasteless, and hard to swallow. So trying a scone recipe didn’t appeal at first. But once they were in the oven and baking, I knew I had made the right choice! They smelled almost as good as they tasted!
***This recipe contains a mix, but if you use your own baking blend, it should turn out similarly. Also, you can easily omit the butterscotch chips for a healthier version.
Gluten Free Christmas: Cinnamon Snowflake Scones
1 cup Pamela’s Baking and Pancake Mix
3 tbs sugar in the raw
1/2 tsp baking powder
2 tbs butter or Crisco
1 egg, beaten
1/3 cup unsweetened almond milk
1/2 cup butterscotch chips
1 tbs ground cinnamon
Cinnamon for dusting – optional
Preheat the oven to 375°. Mix the dry ingredients together. Cut in the butter in, keeping the pieces about the size of a pinky nail. Then mix in the milk and beaten egg. Mix together with a fork – dough will be thick but should still be fairly easy to manipulate.
In a lightly greased baking sheet, sprinkle cinnamon in the base of the snowflake mold. Then drop/fill in each space with about 2 tbs of batter. I got this snowflake cookie tray at ACMoore. If you don’t one or something similar, drop the batter onto regular cookie sheets. Bake for 15-17 minutes and then let cool for about 10 minutes after.
The bottom of the scones were slightly chewy and the tops were light and fluffy. My my, did I enjoy these! :)
~Aubree Cherie Davis