Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Savory Breakfast Scones




Source of Recipe


King Arthur Flour


List of Ingredients




1/4 cup sun-dried tomato flakes
1/4 cup red and green bell peppers
3/4 cup water
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1/4 cup buttermilk powder
1 teaspoon salt
1 tablespoon baking powder
1/3 cup extra-sharp cheddar flavor
1 cup golden baking onions
1 cup shredded cheddar cheese
1 tablespoon tomato powder
1/2 cup (1 stick) cold butter
2 eggs


Recipe



Soak the tomato flakes and peppers in the 3/4 cup water. In a medium-sized bowl, whisk the dry ingredients together, then cut in the butter, using a pastry, fork, your fingers or a mixer. Whisk the eggs into the vegetable and water mixture, then add this liquid mixture all at once to the dry ingredients, stirring till the dough becomes cohesive.

Using a spoon or a cookie scoop, deposit the dough in golf-ball sized portions onto lightly greased or parchment-lined baking sheets, leaving about 2 inches between each scone. Bake the scones in a preheated 425°F oven for 14 to 16 minutes or until they're a light, golden brown. Yield: about 18 scones.