Blackberry Scones with Orange Zest (gluten-free)

Step 1

My boy Otis was on his first baseball team this year - the Fighting Phillies - and amazingly they ended up in the championship game. Most of the season the Phillies bleachers were full of mellow, kind, supportive parents. But somehow when the Playoffs came around, everyone seemed to get really nervous for the kids.

Step 2

Andy, one of the dads, thought we could calm parental nerves by plying everyone with food on the morning of the final game. Being that we don't eat wheat in my family, stopping by the donut shop before the game was not an option. So I baked up this big batch of scones in honor of Otis. 

Step 3

 INGREDIENTS 

Step 4

1/2 cup Pamela's Pancake and Baking

Step 5

Mix

Step 6

teaspoons baking powder  

Step 7

/4 cup vanilla sugar *(or 3/4 cup sugar and 1 teaspoon vanilla) 

Step 8

stick unsalted butter

Step 9

eggs, lightly beaten

Step 10

1/3 cup whole milk

Step 11

teaspoon orange blossom water

Step 12

zest of 2 oranges

Step 13

1/2 cups fresh blackberries

Step 14

Turbinado sugar for topping

Step 15

*To make Vanilla Sugar, stick a vanilla pod or two in a jar with a few cups of sugar. Cover the jar and let sit at room temp for a few days. Voila. The sugar is infused with vanilla flavor. After using vanilla sugar,  just replenish the sugar in your jar and you will have it on hand to use in so many baking recipes.

Step 16

Preheat oven to 375. 

Step 17

Combine Pamela's mix, baking powder, and sugar in a bowl. Integrate butter with all dry ingredients.

Step 18

Add in milk, (already beaten) eggs, and orange blossom water. 

Step 19

Fold in blackberries and orange zest. Scoop mounds of dough onto an un-greased baking sheet.

Step 20

Sprinkle Turbinado sugar over the tops.

Step 21

Bake for 15-17 minutes, until tops are golden brown. Eat and enjoy!

Step 22

  Makes 20 small scones