Ingredients
2
cups Bisquick™ Gluten Free mix
1
cup chocolate chips (6 oz)
1 1/3
cups whipping cream
1/2
teaspoon gluten-free almond extract
1
cup gluten-free powdered sugar
2
to 3 tablespoons milk or water
3
tablespoons sliced almonds
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix Bisquick mix and chocolate chips. In 2-cup measuring cup, mix whipping cream and 1/4 teaspoon of the almond extract. Stir into Bisquick mixture until soft dough forms, adding 1 to 2 tablespoons additional whipping cream if necessary.
Divide dough in half. On surface sprinkled with Bisquick mix, pat each half into a 6-inch round. Cut each round into 6 wedges. Place wedges 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack. In small bowl, mix powdered sugar, remaining 1/4 teaspoon almond extract and enough milk for desired drizzling consistency. Drizzle half the icing over warm scones. Sprinkle with almonds. Drizzle with remaining icing. Serve warm.
