Gluten Free Scones with Sun Dried Tomatoes and Cheddar
Posted by Essentials on March 2, 2020
Prep Time: 10 minutes
Cook Time: 23 - 25 minutes
⅓ Cup Milk (80g) 2 Eggs (100g) 1¾ Cups Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder 1 tsp Kosher Salt 8 tsp Chilled Unsalted Butter (113g) 1 Cup Granted Cheddar Cheese (80g) 4 Green Onions, Sliced (40g) ⅓ Cup Sun Dried Tomatoes, Chopped (75g)
Preheat the oven to 400℉/200℃ and line a sheet pan with parchment paper.
Whisk together milk and eggs, set aside.
In a large bowl whisk together flour, baking powder and salt.
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.
Add in milk mixture and stir until a moist dough comes together. Turn dough out onto a lightly flour dusted work surface and shape into a 7-inch round. Cut round into 8 equal triangles and arrange closely on a baking sheet.
Bake for 23-25 minutes. Enjoy warm or at room temperature!