Gluten Free Chilli Cheese Scones
These delicious gluten free cheese scones with chilli are perfect for a savoury afternoon tea or for having with soup. I love them served warm and slathered in butter!
Servings: 8
Ingredients
- 300 g self-raising gluten free flour
- 1.5 tsp baking powder
- ½ tsp xanthan gum
- Pinch of salt
- 50 g unsalted butter cut into cubes
- 150 g Mature Cheddar cheese (grated)
- 1/4 tsp cayenne pepper
- 1 tsp chilli paste
- 1 large egg
- 100 ml semi-skimmed milk (plus extra for brushing)
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper.
- Mix the GF flour, baking powder, cayenne pepper and xanthan gum. Add the butter and using your fingers, rub the mix together until it resembles breadcrumbs.
- Beat the milk and egg together and then add to the flour mix. Add the chilli paste and 100g of cheese 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 onto the floured surface.
- 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 approx 2-inches thick. Cut into 8 wedges.
- Place the wedges on the lined baking tray, brush with milk and sprinkle with the leftover cheese. Bake for 15 mins until golden - best served warm (NOT hot!).
Video
Notes
- These gluten free scones are best eaten warm from the oven. Always allow them to cool for at least 10-15 minutes before eating - you want them warm, NOT hot.
- Any leftovers can be refreshed in the oven before eating. You can also freeze them - deforst at room temperature and then warm before eating.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 249mg | Fiber: 1g | Sugar: 1g
