Breads, Breakfast

Because it’s never too early for chocolate

Good morning!

I had a batch of these gluten-free breakfast goodies fired up at 5:00 this morning!

Banana Chocolate Chip Scones
based on a recipe on the Pamela’s website

3 cups Pamela’s Baking & Pancake Mix
1/3 cup sugar
1 tsp baking powder
4 tbsp butter
1 egg
2/3 cup milk
4 extremely ripe bananas
1/2 of a 10-oz package of Enjoy Life chocolate chips
Turbinado sugar

Preheat the oven to 375 degrees.

Combine the baking mix, 1/3 cup sugar, and baking powder in a bowl. Cut in the butter until the mixture resembles crumbs. Beat the egg and milk together, then mash the bananas and add them to the egg and milk. Pour the wet mixture into the dry. Mix together and then add the chocolate chips.

Drop by 1/2 cupfuls on a greased cookie sheet and sprinkle the tops with turbinado sugar. Bake for 16 minutes, until lightly golden and a toothpick inserted in the middle of a scone comes out clean.

Makes 10 scones.

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