Scones
2 cups of Gluten-Free Bisquick
1 1/4 cups of plain soy yogurt
1 cup blueberries (I used fresh)
Glaze
3 TBSP butter, melted
2 TBSP Sugar
Directions:
1. Preheat oven to 425 degrees.
2. Pour GF Bisquick into a large bowl. Add yogurt and blueberries.
3. Mix with a fork. Dough will be sticky at first.
4. Lightly flour a cutting board with a little GF Bisquick; turn dough onto the board and lightly knead.
5. Form the dough into a circle about 10 inches around.
6. For glaze – spread butter over the top & sides and sprinkle sugar on top.
7. Cut the circle into wedges and place on a non-stick cookie sheet covered with parchment paper.
8. Bake for about 15 minutes or until golden.
Original recipe came from Stonyfield.com.
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