Gluten Free Cheese Scones Recipe
These Gluten Free Cheese Scones are really easy to make and ready in less than half-an-hour. Perfect for a savoury cream tea or to serve with soup.
Servings: 12 scones
Ingredients
- 300 g self-raising gluten free flour (plus extra for dusting - see notes if using plain gluten free flour)
- 50 g unsalted butter (cold, cut into cubes)
- 100 g Cheddar cheese (grated)
- 1 large egg
- 100 ml semi-skimmed milk (plus extra for brushing)
- 1.5 tsp baking powder
- 1/2 tsp xanthan gum
- 1 heaped tsp wholegrain mustard (optional)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
- Add the butter to a large mixing bowl and sift in the gluten free flour, baking powder and xanthan gum, plus a good sprinkle of salt and pepper. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix. Add the mustard, and the cheese (reserve a small handful for topping) and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
- Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 5cm thick. Using a 7-8cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
- Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk and then sprinkle with a little grated cheese. Bake in the oven for 12-15 minutes, until golden on top. Cool on a rack for 10-15 minutes before serving warm.
Video
Notes
- Plain Flour Option: If you only have plain or all purpose gluten free flour, add 3 tsp gluten free baking powder and mix well before using, to make your own gluten free self-raising flour.
- Storing: The scones will keep for 2-3 days in an airtight container. If not eating fresh from the oven, I recommend giving them a 10-second blast in the microwave before serving. These can also be frozen.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Cheese Scones recipe! It really helps to support my website and get my recipes out there xx
Nutrition
Serving: 12scones | Calories: 147kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g
