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  • Sarah L Samuels

Gluten Free Cheese Scones

I was asked recently if I could do a gluten free scone recipe and I have based this on my cafe cheese scone recipe.


I was really happy with the taste but they are definitely not a light as my original recipe but still very tasty.




Scones are always at their best freshly made and straight from the oven and I think this is definitely the best time to eat homemade scones!


They are lovely with a bowl of soup for lunch or warm from the oven with lots of butter!


Start by pre-heating the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.



In a large bowl weigh out the gluten free self raising flour, gluten free baking powder, xanthan gum, butter, salt and pepper.



Rub the butter into the flour until you have a texture of fine breadcrumbs.



Add 60g of the cheese, the egg and the milk into the dry ingredients.



Mix with a knife, then using your hands, bring the ingredients together to form a soft ball of dough.



Tip the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4 inch thick.


Cut the six scones out with a 5cm square cutter.



Place on the lined baking tray and brush with some milk or egg wash.



Sprinkle over the 20g of remaining cheese evenly between the scones.



Bake for 12-15 minutes.



Enjoy warm with soup.




Gluten Free Cheese Scones


Sarah’s servings: 6

Sarah's Skill: Easy

Baking time: 12-15 minutes


Ingredients:

230g Gluten Free Self Raising Flour

1 tsp Gluten Free Baking Powder

1/2 tsp Xanthan Gum

65g Unsalted Cold Cubed Butter

1/2 tsp Pepper

1/2 tsp Salt

80g Grated Mature Cheddar Cheese

1 large Egg

75ml Cold Milk


Method:


  1. Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.

  2. Line a baking tray with baking parchment.

  3. In a large bowl weigh out the gluten free self raising flour, gluten free baking powder, xanthan gum, butter, salt and pepper.

  4. Rub the butter into the flour until you have a texture of fine breadcrumbs.

  5. Add 60g of the cheese.

  6. Then add the egg and the milk into the dry ingredients and mix with a knife.

  7. Using your hands, bring the ingredients together to form a soft ball of dough.

  8. Tip the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4 inch thick.

  9. Cut the six scones out with a 5cm square cutter.

  10. Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese evenly between the scones.

  11. Bake for 12-15 minutes.


Equipment Used








Sarah’s extra slice......


You can use different flavours of cheese but I love a strong mature cheddar.

I always used a square cutter for my cheese scones in the cafe but a round one will do the job just fine.


I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.



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