<<Disclaimer: Verify this information before applying it to your situation.>> You asked for it! My husband is from Sheffield, England, so this was on my "to do" list anyway. After my bread mix's success with cookies, I thought I'd try something a little different, and it worked! Dave (the wheat eater) says he can hardly complain about this one (but...he always quibbles a *little* <g>). They've got the correct heft and flavor but I didn't make them thick enough, and he felt they shouldn't be crisp outside. I made them thinner than your average scone to help ensure the bean flour flavor would get cooked out. That said, here goes: 2-1/4 cup Linda's Bread Mix 2-1/2 teaspoons baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1/4 cup cold butter 2 eggs 1/3 cup cream (or maybe a dash more) Combine mix, baking powder, sugar and salt and mix well. Cut the butter into 1/4 inch (or smaller) cubes and drop into the dry mix. Cut butter into the mixture until the size of baby peas (use two knives, a pastry blender, or the whisk attachment on your Kitchenaid mixer). In a small bowl, beat the two eggs thoroughly. Have a good laugh while you try to set aside two Tablespoons of the beaten egg (it just doesn't want to separate in neat measures!). Pour the cream in with the bulk of the egg, and mix. Now make a well in the center of the dry mixture, and pour the cream and eggs in all at once. Using a fork, blend quickly, stirring just enough to incorporate the dry into the wet. Add a dash more cream if necessary to incorporate all the dry mix. Cover and refrigerate at least 4 hours (preferably overnight; again, this helps the bean flour develop a less beany taste). Preheat oven to 425 degrees F. Grease a cooky sheet. Flour your surface and rolling pin (I use Potato Starch Flour) and roll to 1/2 inch thickness. Cut in 3" rounds. Place on cooky sheet. Brush with remaining beaten egg. Dust with sugar. Bake 15 minutes or until they just begin to turn golden. Makes about 9 scones. -- Linda's Bread Mix 1 cup almonds ground to cracker crumb consistency 1 cup bean flour (Authentic Foods: 1-800-806-4737) 1 cup tapioca flour 1 cup potato starch flour 1/3 cup buttermilk mix 1 Tablespoon xanthan gum 1/2 teaspoon salt 1/4 teaspoon citric acid (optional, but it helps!) ------------------------------------------------------------------- These recipes, like all my recipes, are copyright 1996-1997 by Linda Blanchard. I grant anyone anywhere the right to distribute these recipes on a one-to-one basis, or in a not-for-profit newsletter. Any other use without my consent is prohibited. ------------------------------------------------------------------- Let me know what =you= think when you make them. If you feel they need improving, too, I'll work on it! Linda Blanchard [log in to unmask] http://www2.basinlink.com/us/mindpla/main.htm <==celiacs and sf Midland TX USA