Drop Scones-gluten Free

and Pancakes

Ingredients

• 1 cup gluten free flour
• 1/3 teasoon xanthan gum
• 1 egg - beaten
• 1/2 cup milk or non dairy liquid
• 2 1/2 tablespoons sugar
• 1 teaspoon dark corn syrup
• 2 tablespoons butter or margarine - melted
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. In a medium bowl, blend the flour and xanthan gum.
2. Add the egg and then beat into the flour mixture, gradually adding the milk.
3. Beat to the consistency of thick cream.
4. Add the sugar, syrup, butter, baking powder, and salt.
5. Beat well.
6. Drop the batter onto a medium-hot Teflon or lightly greased griddle by the tablespoon to make scones 2 ½ inches in diameter.
7. Cook as for pancakes, but since these are thicker, they will need to be on the heat longer, since these are thicker, they will need to be on the heat longer, so don’t have the griddle extra hot, or you will have doughy centers.
8. Serve hot.
9. Split to fill with butter and jam, sausage, or cheese.

Makes 5 or 6 scones. I use this recipe to make Dad’s pancakes. I use about double the amount of milk to thin it enough for pancakes.