Gluten Free Cheese Scones

Gluten Free Cheese Scones

Oh my life, why had I not tried making cheese scones before?! They are AMAZING! I baked a batch of gluten free cheese scones this morning, as a savoury variation on my classic gluten free scone recipe, and was blown away by how delicious they are.

Ingredients

  • 350g (12.4oz) gluten free self-raising flour (I used FREEE by Doves Farm)
  • 2 tsp gluten free baking powder
  • 0.5 tsp xanthan gum
  • 0.5 tsp fine salt
  • 100g (3.5oz) unsalted butter, chilled
  • 100g (3.5oz) cheddar cheese, plus 30g (1oz) extra for the topping
  • 110ml (3.7fl oz) semi-skimmed milk, plus a little extra for glazing
  • 2 large eggs
  • 0.5 tsp cayenne pepper (optional)

Instructions

  1. Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
  2. Take a large mixing bowl and combine the flour, baking powder, xanthan gum and salt. Add the cayenne pepper if you like a gentle kick to your cheese scones – it adds a lovely flavour.
  3. Grate the chilled butter into the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
  4. Grate the cheddar cheese into the mixing bowl and gently stir it through the mixture.
  5. Add the eggs and milk to the mixture gradually, stirring to combine as you go. You will probably need to get your hands in there again to get a nice pliable dough. If it is sticky, add a bit more flour. If it is dry and breaking apart, add a drop more milk.
  6. Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick.
  7. Cut into rounds using a 6-8cm cookie cutter (dust the cutter with a little flour before each press, to reduce the risk of sticking). You should end up with 10-12 cheese scones.
  8. Place the scones on the greaseproof paper, brush the tops with a little milk and sprinkle the remaining cheddar cheese (finely grated) on top of the scones. A little mound on each.
  9. Bake for 10-12 minutes at 200C (fan), until risen and golden. Eat straightaway with lots of butter, or allow to cool and freeze for later use.