Gluten Free Cheddar Dill Scones

These scones are light and savory and best served warm out of the oven. They would be a great addition to any brunch and would pair well with dishes like tomato soup or chicken salad.

• Ready In: 25 mins
• Yields: 10 scones

Ingredients

• 2 1⁄3 cups  pamela's baking and  pancake mix
• 1  teaspoon baking powder
• 2  teaspoons dried dill
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 4  tablespoons butter
• 1  egg, beaten
• 2⁄3 cup skim milk
• 1  cup  low fat  shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees.
2. Combine the dry ingredients.
3. Cut in the butter using two knives.
4. Add the beaten egg and milk to the dry ingredients, mixing with a fork. The batter will be thick and lumpy. Fold in the shredded cheese.
5. Drop large, tall dollops onto a lightly greased cookie sheet. About 1/4 cup of batter will make for even scones.
6. Bake for 15-17 minutes until lightly browned.