Makes 15 Small Scones

These not-too-sweet scones are so cute and fun to serve.  They go well with a meal or a cup of tea or coffee.  Serve warm or at room temperature.  The scones are inspired by a recipe from my friend Rebecca Reilly who is one of the best gf bakers I know! I used RYZE Blue Flour Blend– so simple ‘cause the blend is all I needed, plus there are no gums or starches. 

1 ¾ cups RYZE Blue Flour Blend, more for shaping dough
2 tablespoons chopped fresh chives
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons cold unsalted butter or non-hydrogenated shortening, cut into small pieces
½ cup coarsely chopped dried cranberries (Craisins)
½ cup finely grated cheddar cheese
2 large eggs
1 tablespoon honey 
1/3 cup milk
Egg wash (1 egg yolk mixed with 1 tablespoon milk)   

Preheat oven to 400°F. Line a cookie sheet with parchment paper.

In a large bowl, whisk together flour blend, chives, baking powder, baking soda, and salt.

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.

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.

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. 

Brush scones lightly with egg wash.  Place in preheated oven and bake 15 minutes or until bottoms are golden brown.

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.