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These "drop" scones are a snap to prepare, and are a wonderful accompaniment to an old-fashioned ham-and-egg breakfast.
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
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.