Gluten-Free Cheese Scones
These savoury, buttery cheese scones are the perfect gluten-free treat for tea time or a quick snack. They’re packed with flavour, easy to make, and have a deliciously crumbly texture.
Equipment
- 1 Large mixing bowl
- 1 Rolling pin
- 1 scone cutter (6-8cm diameter)
- 1 baking tray lined with parchment paper
- 1 Pastry brush
Ingredients
- For the Dough:
- 200 g gluten-free self-raising flour e.g., FREEE by Doves Farm
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 50 g unsalted butter chilled and cubed
- 100 g mature cheddar cheese grated
- 1/2 tsp salt
- 1/4 tsp black pepper optional
- 1 large egg
- 100 ml milk plus extra for brushing
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, baking powder, xanthan gum, salt, and pepper.
- Rub in Butter: Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Cheese: Stir in the grated cheese, ensuring it’s evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk the egg and milk together.
- Form Dough: Gradually add the wet ingredients to the dry mixture, stirring gently until a soft dough forms. Avoid over-mixing.
- Shape Scones: Turn the dough onto a lightly floured surface and roll it out to about 5cm thickness. Use a scone cutter to cut out rounds and place them on the prepared baking tray.
- Glaze and Bake: Brush the tops with a little extra milk for a golden crust. Bake for 20-25 minutes until golden brown and firm to the touch.
- Cool and Serve: Allow to cool slightly before serving. Enjoy warm with butter or chutney!