Serves: 24
Total Calories: 1,419
Combine dry ingredients in a medium bowl.
In the bowl of a stand mixer whisk the egg, egg whites, margarine pieces, rice vinegar, and honey. Add water. With mixer on low, slowly add dry ingredients to the egg mixture. Beat on high for 3 1/2 minutes.
Beat in an additional 1/4 cup Featherlight mix. Dough will still be quite sticky. Covering your hands with Featherlight mix, take about 1/4 cup of the dough and pat it flat - approximately 1/4-inch thick.
Heat oil to 350°F in a deep skillet or fryer. Fry dough until brown, approximately 2 to 4 minutes each side, turning once.
This Scones recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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