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Gluten-Free Peanut-Free Corn-Free
Bright fresh flavors all stuffed into a perfectly portable, fluffy gluten-free scone. Recipe and photo by Show Me the Yummy.
Yield: 14 scones
Preheat oven to 375 degrees F and line a muffin tin with muffin liners. Set aside.In a large bowl, whisk together the mix, sugar, baking powder, salt, parmesan, garlic, and dried basil.Using a box grater, grate the frozen butter and toss the grated butter into the flour mixture and mix it together. Set aside.In a small bowl, whisk the egg and buttermilk together.Combine the dry and wet ingredients. Do not overmix.When the dough starts to come together, gently fold in the pinenuts.Use a cookie scoop to scoop the dough into the prepared pan.Bake for 10-14 minutes or until the tops are golden brown and the middle has cooked through.Cool and enjoy!
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Baking & Pancake Mix