Ham and Cheddar Scones

Sorry I've been so out of touch lately -- been running around to out-of-state weddings.  Hopefully September will be a little less hectic.  I saw this recipe in Better Homes and Gardens.  The first part reminded me of my biscuit recipe, so I was pretty sure I could adapt it and make it gluten free.  They turned out great!  So here you go:

Ham and Cheddar Scones

2 Cups GF Four Flour Bean Mix or GF basic flour mix made with brown rice flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 Cup butter
1/2 Cup shredded sharp cheddar cheese
1/4 Cup small diced cooked ham
1 Tbsp chopped fresh dill or 1 tsp dried dillweed
3/4 - 1 Cup sour cream
1 egg, lightly beaten
1 Tbsp Dijon-style mustard

In a large bowl combine the dry ingredients; cut in butter until mixture resembles coarse crumbs.  Stir in cheese, ham, and dill.  Combine sour cream, egg, and mustard; add all at once to flour mixture.  Stir until mixture is moistened.  (Start with 3/4 Cup and keep adding until it's evenly moist.  I used Four Flour Bean Mix and needed 1 Cup sour cream to get the right consistency).

Turn dough out onto a lightly floured surface.  Knead dough gently until it holds together.  Pat out until it's about 3/4 to 1" thick.  Cut with a floured biscuit cutter.  Dip cutter into flour between cuts.  Reroll scraps as necessary.  Place circles 1 inch apart on sprayed or parchment lined cookie sheet.  Bake at 375 for 15-20 minutes or until golden.  Serve warm.  Makes about 12 scones.