1 pkg Presto Soda Bread Mix
4½ tsp gluten-free baking powder
1 cup Fleischmann's margarine
3/4 cup milk or milk substitute
Preheat oven to 400 F.
Empty contents of mix into a large bowl. Add the baking powder and mix well. Using a pastry cutter, cut the margarine into the flour mixture until it reaches the consistency of small peas.
Add the milk and stir with a spoon until it is all incorporated and all of the mixture is bound together, but still has a slightly lumpy texture. To get a biscuit shape, I use a round shallow ½ cup dry measure measuring cup and coat the inside with some cooking spray (you should only have to do this once for the first scone).
Fill the ½ cup measure with the batter, scrape off the top with a butter knife and then invert and tap it down onto a baking sheet coated with cooking spray. The result should be a shallow cylindrical biscuit shape. Repeat this seven times (this recipe should yield 7 biscuits).
Place baking sheet on middle rack of oven and bake for 23 minutes. Let cool completely before eating to allow the texture to set. If you try to eat it while it’s still warm, you will probably find the texture to be more doughy than flaky.