I love starting out a new week with a discovery.

And I have a confession to make.

I used an old gluten free bread mix to make these scones.

I did it on purpose too.

There was no all purpose gluten free flour mix in the pantry.

I did have a few partially full bags of various bean and all grain flours and starches.

Sure.

But first thing on a Monday morning,  trying to figure out how to put them together.

And then hold my breath, in hopes of a successful baking experiment.

Okay, that wasn’t in the cards.

Those sites that suggest “just keep a ratio of 40% flours to 60% starches and you can bake anything gluten free”

Not always true.

And you waste a lot of expensive ingredients in the process.

They suggest you experiment until you find what blends work for you.

Well, how about experimenting with a cookie recipe for your book club.

And finding out your experiment yielded a batch of dry, crumbly, cookies with a unpleasant aftertaste.

Earlier in the morning I had promised Bunny I would bake something for her today.

She rarely makes requests.

And blueberry scones, that’s easy one.

If you have flour.

Which I didn’t.

I did have that lonely bag of bread mix.

I read the ingredients.

Brown rice flour, sorghum flour, tapioca starch, arrowroot starch, xanthan gum and yeast package.

Sounds good to me, except for the yeast package.

I was game to give it a go.

I baked it in a cake pan.

Because I felt lazy, and couldn’t find the triangle shaped pastry cutter.

And, scones are always triangle shaped, right?

By baking it in the cake pan I can still cut them into triangles.

Also if the texture resembles cake more than scones, it would then be a cake.

Right.

Well, it turned out brilliantly.

Quite the discovery.

Leaves me wondering what else is lurking in the pantry that I can multi-purpose.

So, tick two things off my list today.

Bake for Bunny.

Start to clean out pantry.