Gluten Free Cheese Scones
by Jane Freeman
May, bookended by Bank Holidays, is the perfect time to dust off the picnic blanket and enjoy the good weather (fingers crossed!). These gluten free cheese scones go down really well, warm or cold, with nothing more than butter and a glass of your favourite tipple. They are perfect finger food that can be enjoyed by children and adults alike. For a bit of fun I like to serve them with whipped butter and chilli jam in honour of the iconic, Cornish or Devon ‘cream tea’, with a savoury twist.
- Makes 12 small scones (5 cm plain cutter)
- Preparation 10 minutes
- Oven temp 220 C fan / 200 C / gas 7
- Cooking time 10-12 minutes
- 250g gluten free self-raising flour
- 1 teaspoon gluten free baking powder
- 25g butter
- Pinch of salt
- 100g strong cheddar
- 10g finely grated hard cheese for the top ie: Parmesan, Grana
- Padano, Pecorino Ramano
- 140ml semi skimmed milk (plus 10ml to glaze)
For savoury scones use a plain cutter and for sweet scones use a fluted cutter, this way you won’t end up putting strawberry jam in your cheese scone!
- Preheat the oven. Lightly grease a baking tray.
- Finely grate both the cheeses, keeping them separate.
- In a large bowl put the flour, baking powder and salt, rub in the butter until you reach a breadcrumb consistency.
- Add the cheddar cheese and gradually add the milk. Mix together with a cutlery knife until the mixture forms a dough. The mixture may appear too dry but mix together until it forms a clump, don’t worry- you can’t over mix.
- Place the dough onto a work surface and pat into a round 2 1/2 cm thick, cut out circles with a plain cutter, reform the dough until all mix is used and cut into circles.
- Place on a baking tray, brush the tops with milk and sprinkle with the grated hard cheese.
- Bake in a hot oven for 10-12 minutes until well risen and golden, remove from oven, cool for a few minutes then transfer on to a wire rack to cool.
- Best served warm and eaten on day of making.