Savory Mini Scones

Savory Mini Scones

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

20 / 15 Minutes

Yield

12-15 mini scones

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

20 / 15

Minutes
Yield

12-15

mini scones
Share
Qty
Ingredients
1 3/4 cups
RYZE Blue Flour Blend
2 tbsps
fresh chopped chives
3 tsps
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
8 tbsps
cold unsalted butter
1/2 cup
coarsley chopped dried cranberries
1/2 cup
finely grated cheddar cheese
2
large eggs
1 tbsp
honey
1/3 cup
milk of choice
egg wash 1 egg yolk with 1 Tbsp milk
Description

These not-too-sweet scones are delightful to serve with a meal or to enjoy on their own. Serve warm or at room temperature.  They will keep on the counter for 2 days or in the freezer for several weeks.

Instructions
  1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together flour blend, chives, baking powder, baking soda, and salt.
  3. Add butter to dry ingredients. Using your fingers or a pastry cutter, work butter into dry ingredients to create a coarse meal. Stir in chopped cranberries and cheese.
  4. Make a well in the middle of dry mixture. Break eggs into the well. Add honey and milk and mix together to form a soft, slightly sticky dough. Mix until dough comes together.
  5. Sprinkle 1 to 2 teaspoons flour blend onto a sheet of plastic wrap or parchment paper. Turn dough onto lightly-floured surface and shape into a round that is about 1 inch thick.  Using a 1 ¾-inch biscuit cutter, cut as many rounds as possible from the dough and set about 1 inch apart on prepared cookie sheet.  Press the remnants of dough together to form another round about 1 inch thick and cut more scones.  Repeat until all the dough is used. (Comical note: if you don’t have a biscuit cutter, you can use a wine glass!)
  6. Brush scones lightly with egg wash. Place in preheated oven and bake 15 minutes or until bottoms are golden brown.
  7. Remove scones from oven and let cool slightly on a wire rack before serving or cool completely and store in an airtight container on the counter for up to 2 days or in the freezer for up to 6 weeks.
Similar Recipes

Ryze Newsletter

Sign up to get the latest news & information