Blackberry Scones with Orange Zest (gluten-free)

My boy Otis was on his first baseball team this year - the Fighting Phillies - and amazingly they ended up in the championship game.

Most of the season the Phillies bleachers were full of mellow, kind, supportive parents.

But somehow when the Playoffs came around, everyone seemed to get really nervous for the kids.

Andy, one of the dads, thought we could calm parental nerves by plying everyone with food on the morning of the final game.

Being that we don't eat wheat in my family, stopping by the donut shop before the game was not an option.

So I baked up this big batch of scones in honor of Otis.

INGREDIENTS  4 1/2 cup Pamela's Pancake and Baking Mix 2 teaspoons baking powder   3/4 cup vanilla sugar *(or 3/4 cup sugar and 1 teaspoon vanilla)  1 stick unsalted butter 2 eggs, lightly beaten 1 1/3 cup whole milk 1 teaspoon orange blossom water zest of 2 oranges 2 1/2 cups fresh blackberries Turbinado sugar for topping *To make Vanilla Sugar, stick a vanilla pod or two in a jar with a few cups of sugar.

Cover the jar and let sit at room temp for a few days.

Voila.

The sugar is infused with vanilla flavor.

After using vanilla sugar,  just replenish the sugar in your jar and you will have it on hand to use in so many baking recipes.

Preheat oven to 375.

Combine Pamela's mix, baking powder, and sugar in a bowl.

Integrate butter with all dry ingredients.

Add in milk, (already beaten) eggs, and orange blossom water.

Fold in blackberries and orange zest.

Scoop mounds of dough onto an un-greased baking sheet.

Sprinkle Turbinado sugar over the tops.

Bake for 15-17 minutes, until tops are golden brown.

Eat and enjoy!   Makes 20 small scones.