serves 4-6
1 cup buttermilk
6 TB sugar
1 egg
3 1/2 cups Pamela’s Gluten-free baking mix or pancake mix or
regular baking flour
1 heaping tsp baking soda
1/2 cup melted butter
1-3 tsp lemon zest
1 cup berries (blueberry, huckleberry, blackberry or raspberry)
Blend together buttermilk, sugar and egg and then sift in the flour with the baking soda – do not over mix.
Slowly drizzle the melted butter into the mixture, fold in.
Add berries and zest, mixing just enough to distribute.
Add up to 1/2 cup more flour as necessary to roll out 1/4 – 3/8 inch thick.
Cut into wedges and dust with flour. Bake at 350F until golden brown.
The Scoop 