Gluten-Free Chocolate Chip Scones by Americus Garden Inn B&B

Americus Garden Inn

Susan earned a Top 10 Finalist award in the Betty Crocker Gluten Free Baker’s Challenge with this recipe. Using gluten free Bisquick, these scones come together quickly and can be enjoyed in less than 30 minutes. Simple and delicious!

Susan and Kim Egelseer of Americus Garden Inn Bed & Breakfast

Susan and Kim Egelseer of Americus Garden Inn Bed & Breakfast

2 cups Gluten free Bisquick
1 cup chocolate chips
1/4 tsp almond extract
1 1/3 cups whipping cream
1 cup powdered sugar
1/4 tsp almond extract
2 -3 TBS water or milk
3 TBS sliced almonds



Divide dough in half.
On a flat surface dusted with Gluten Free Bisquick, pat each half into 6 to 7 inch round.
Cut each into 6 wedges.
Place 2 inches apart on prepared cookie sheet.
Bake 10 to 13 minutes or until golden brown.
Cool 5 minutes on the cookie sheet on a cooling rack.
Remove scones from cookie sheet, but keep them on parchment paper, place on cooling rack to cool.
In a small bowl, whisk powdered sugar, 1/4 teaspoon almond extract and 2 TBS water or milk to make icing.
Add additional 1 TBS, a tsp at a time of water or milk, if needed.
Drizzle half of the icing over warm scones.
Sprinkle with almonds.
Drizzle remaining icing over scones.
Yield: 12 scones, Prep Time: 10 minutes, Cook Time: 10 – 13 minutes

Americus Garden Inn Bed & Breakfast