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.
- 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)
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- 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.
- Grate the chilled butter into the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
- Grate the cheddar cheese into the mixing bowl and gently stir it through the mixture.
- 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.
- Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick.
- 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.
- 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.
- 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.