Gluten Free Cheddar Dill Scones - cooking recipe

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

Preparation

Preheat oven to 375 degrees.
Combine the dry ingredients.
Cut in the butter using two knives.
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.
Drop large, tall dollops onto a lightly greased cookie sheet. About 1/4 cup of batter will make for even scones.
Bake for 15-17 minutes until lightly browned.