餅乾與司康混合粉

I made these to go with chili last night and they were a huge hit—crisp on the outside, tender inside, and that buttery richness came through perfectly. My wife said they tasted just like real scones, which I took as a big compliment.

The texture is genuinely buttery and flaky, which surprised me for a grain-free mix. I made a batch this morning and served them with stew, and even my sister who normally hates gluten-free baking asked for seconds.

The buttery flavor really comes through, and it’s perfect for sopping up soup without any grain heaviness. I piled some jam on one fresh out of the oven and it was genuinely decadent.