Americus Times-Recorder, Americus, Georgia

Local News

December 19, 2011

Americus innkeeper named 2011 Betty Crocker Baker’s Challenge finalist

AMERICUS — The Betty Crocker Gluten Free Baker’s Challenge Contest winners have been announced and prizes have been awarded. Thanks to the hundreds of votes cast online, Susan Egelseer, owner and innkeeper of Americus Garden Inn Bed & Breakfast in Americus, was one of the Top 10 finalists and was awarded a Betty Crocker® Gluten Free Baking gift basket for her Decadent Almond Chocolate Chip Scones made with Gluten Free Bisquick.

“I am so appreciative of the support from all of our friends, family and our community,” said Egelseer. “Our local newspaper, the Americus Times-Recorder, and our local radio station, WISK/WDEC were kind enough to share our news and help the community get involved in the voting process. Thank you so much to all of you who helped spread the word.”

To see all the winning recipes, visit the Gluten Free Betty Crocker website at:

Here is the winning recipe using Gluten Free Bisquick.

According to Egelseer, “This is my interpretation of a favorite recipe for holiday gatherings or to make someone feel special. These can be made in advance and frozen, unbaked, until needed. Simply freeze cut scones on the cookie sheet until frozen and place in a freezer bag. Scones can be baked from frozen, no thawing necessary, just add a minute or two to the baking time. I like to keep some on hand in the freezer so I can have a special treat on the table in no time.”


Susan’s Decadent Chocolate Chip Almond Scones

Makes 12 scones

2 cups Gluten free Bisquick

1 cup chocolate chips

1/4 tsp almond extract

1 1/3 cups whipping cream

1 cup powdered sugar

1/4 tsp almond extract

2 -3 TBS water or milk

3 TBS sliced almonds



Heat oven to 400 degrees F.

Line cookie sheet with parchment paper.

In a large bowl, mix Gluten Free Bisquick with chocolate chips.

Place 1/4 teaspoon of almond extract in a 2-cup measuring cup and measure whipping cream into same cup.

Add whipping cream all at once to dry ingredients, stir just until dry ingredients are moistened and holding together. If too dry, add a tablespoon of whipping cream at a time to desired consistency.

Gently knead the dough in the bowl until smooth, about 8 times.

Divide dough in half.

On a flat surface dusted with Gluten Free Bisquick, pat each half into 6 to 7 inch round.

Cut each into 6 wedges.

Place 2 inches apart on prepared cookie sheet.

Bake 10 to 13 minutes or until golden brown.

Cool 5 minutes on the cookie sheet on a cooling rack.

Remove scones from cookie sheet, but keep them on parchment paper, place on cooling rack to cool.

In a small bowl, whisk powdered sugar, 1/4 teaspoon almond extract and 2 TBS water or milk to make icing.

Add additional 1 tablespoon, a teaspoon at a time of water or milk, if needed.

Drizzle half of the icing over warm scones.

Sprinkle with almonds.

Drizzle remaining icing over scones.

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