Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Gluten Free Scones with Sun Dried Tomatoes & Cheddar MAKES: 8 SCONES PREP TIME: 10 MINUTES • COOK TIME: 23–25 MINUTES Enjoy savory scones full of sharp cheddar, sun dried tomatoes and bright green onions. Made with our trusty Gluten Free 1-to-1 Baking Flour, this recipe comes together quickly with a majorly delicious payoff. Serve with eggs and bacon for a fulfilling gluten free breakfast, or alongside your favorite hearty soup. Ingredients: ⅓ cup Milk 2 Eggs 1¾ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder 1 tsp Kosher Salt 8 Tbsp chilled Unsalted Butter 1 cup grated Cheddar Cheese 4 Green Onions, sliced ⅓ cup Sun Dried Tomatoes, chopped Instructions: 1. Preheat the oven to 400°F and line a sheet pan with parchment paper. 2. Whisk together milk and eggs and set aside. In a large bowl, whisk together flour, baking powder and salt. 3. Work the cold butter into the flour mixture with a pastry cutter until the mixture is crumbly and the bits of butter are pea sized. Stir in cheese, onions and sun dried tomatoes to coat. 4. Add milk mixture and stir until a moist dough comes together. Turn dough out onto a lightly floured work surface and shape into a 7-inch round. Cut round into eight equal triangles and arrange closely on a baking sheet. 5. Bake for 23–25 minutes. Enjoy warm or at room temperature!