Savory Breakfast Scones

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Savory Breakfast Scones

 

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 cold butter, (1 stick)

2 eggs

 

 

 

 

 

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.

 

Source: The King Arthur Flour

Formatted by Chupa Babi: 06.03.08

 

These " drop " scones are a snap to prepare, and are a wonderful accompaniment to

an old-fashioned [favorite]-and-egg breakfast.

 

 

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