If you have to eat gluten free or are just interested in doing it part or full time then maybe you have run into the same issues I have. The recipes I have read each require some different specialty flour that is hard to find and expensive. I can’t even imagine what people who don’t live near a big city do to find any of those ingredients. The worst part is the taste. I don’t know what sort of pizza these people who have “the best gluten free pizza ever” were eating but it must have been really bad because I have now tried six different crust recipes and mixes and finally I just gave up and eat pizza fries. I keep trying to make gluten free bread at home too and it is pathetic and depressing. I can make beautiful regular bread but my gluten free bread always falls flat and has feels like a sponge. So you can understand why I used a mix in part for this. I usually askew mixes but in this recipe it makes things really easy and you get a finished scone that nobody will know is gluten free unless you tell them. So forgive the mix but you might thank me later.
You will need:
1 1/4 cup of gluten free Bisquick
3/4 cup of gluten free oatmeal flour (I cheat here and grind up steel cut oats in a coffee grinder but they are not 100% gluten free)
1/2 teaspoon baking powder (the mix has this in there but you need a little extra because of the oatmeal flour)
2/3 cups half and half (substitute coconut, soy, etc. if you need to)
1/3 cup butter cut into very small cubes
1/2 cup chopped pecans
3 tablespoons sugar
1/4 teaspoon orange extract (If you really like orange you can add in a tablespoon of orange marmalade too)
pinch of cinnamon
cinnamon and sugar for dusting
Heat your oven to 400 degrees and spray a sheet pan with nonstick spray but only in the center. Mix together the Bisquick, oatmeal flour, sugar, baking powder, and cinnamon. Add in the butter and just toss a little. Mix the eggs into the half and half and then add the extract. Mix your wet into the dry just until everything is combined then scrape into a mound in the center of the sheet pan. Wet your hands and mold the mound into a circle about 2 inches thick. Wet a knife and cut the circle into triangle wedges. Dust with cinnamon and sugar then place in the center of the oven. Bake for 15-20 minutes or until bottoms are brown.