Gluten Free Scone/ Biscuit "Duinkerken" Box Mixture Review

Scones.

Whether you pronounce them to rhyme with “gone” or “phone”, one thing I think we can all agree on is how delicious this baked treat can be. I love to bake things from scratch, but on occasion, it’s nice to have a pre-packaged box mixture on hand to whip up real quick.

Though technically Duinkerken markets this box mix as “biscuits (French: Petits pains à la levure)”, the final product tastes exactly like a scone.

Gluten sensitivities can certainly make finding a pre-packaged box mix difficult, but after trying many different brands, I think I’ve found one of my favourite!!

May I introduce you to: Duinkerken!

Duenkerken is a Canadian Baking Mix Company that produces all of it’s products in a “ dedicated gluten, wheat, nut, Sesame, Sulphites, and soy free facility. Our all natural mix contains no preservatives, artificial colors or flavors, and is enriched with essential vitamins and minerals to sustain a healthy lifestyle”.

Their scones are even better than some of the “freshly baked” gluten free scones I’ve had in actual afternoon tea parlours or eateries. I find that they have a very pleasant consistency. They are soft on the inside, and not too hard on the outside (I swear, some of the scones I’ve tasted were as hard as hockey pucks… yucks). This particular box doesn’t crumble easily, either - perfect for cutting in half and applying your jam and clotted cream!

Without anymore preamble, let me divulge the ease of this pre-packaged recipe:

The Recipe

Here is all the boxed recipe calls for:

One package of Duinkerken Gluten Free Scone Mixtures
Eggs
Milk
Shortening (or butter/ margarine)

You mix that all together and then pop it into the oven, and voilà! Scones!

I made all of my scone “balls” about 1.5-2 inches in diameter, and I put them into a muffin pan to easily separate them and keep some of the ones that got a bit too big “contained”. I found this method worked very well.

I used a cooking spray on the muffin pan and that was enough to allow them to easily pop out. The second time I made the scones, I applied a tiny bit of butter to the inside of each muffin pan. The popped out just as easily, but the scones were a bit more “crisp” on the outside than the initial batch used with the cooking spray.

Once you take your scones out of the oven, you’ll be greeted with this gorgeous view:

Now, while you should leave these to cool off, I couldn’t help but take one right out of the oven to admire. Isn’t she gorgeous?

I tend to leave my scones for about 15 minutes to cool down (I should probably let them cool down longer but I’m impatient when I bake, haha!), and then I cut them down the middle.

Once you’ve made your scones, be sure to enjoy them with some jam of your choice (my favourite is raspberry, but apricot can be quite pleasant), some clotted cream or double cream depending on your “creaminess” preference, and some lemon curd if you can get your hands on some. You’ll thank me later.

Now, there is often a debate on whether you should put the clotted cream or the jam first, and there is a method I prefer. I personally put my jam on first, followed by my clotted/ double cream, but you can definitely apply the clotted/ double cream first, followed by the jam if that’s more your fancy.

In Devon, they put the clotted cream first. In Cornwall, they put the jam first. You really can’t go wrong with either method, so don’t ever feel like you’re doing it the “wrong” way!

Now, just to clarify:

Clotted Cream: 55% butterfat

Double Cream: 48% butterfat (less than clotted cream, but more creamy than whipped cream)

Now tuck in and enjoy some delicious and easy to make gluten free scones! This mixture is safe for both those with slight gluten sensitives, and those who are celiac.

Bon appétit!