2 cups gluten free flour
2 teaspoons dry mustard
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold, unsalted butter cut into cubes
1 cup shredded cheddar cheese
1/4 cup Parmesan cheese
1 cup broccoli florets
4 tablespoons chopped chives
1/2 cup rice milk
Preheat your oven to 400 degrees F. Place parchment paper on two baking sheets and set aside.
Blanch the broccoli florets in boiling water. When the florets turn green, add them to a colander and run cold water over them. Drain well and chop into small pieces.
In a large bowl, add the flour, dry mustard, baking powder, and salt, and sift together.
Add the cubed butter to the dry mixture. Use a pastry blender (or your hands) to mix the butter into the dry ingredients. Combine until the flour mixture looks like crumbs with a few pea-sized clumps in it.
Add both the cheddar and Parmesan cheese, the broccoli, and chives to the mixture and combine.
Add the milk and stir the dough together until combined (it will be loose).
Lightly flour a flat work surface, and turn the dough mixture onto it. Knead the mixture together until it all sticks together and becomes soft.
Form the dough into a disk that is about 1-inch thick.
Use a pizza cutter or butter knife to carefully cut the dough into 8 even triangles.
Place the triangles on the parchment-lined sheets, about 2 inches from the other.
Bake for 18-23 minutes, or until the scones begin to turn golden.
Makes 8 scones