Cheese scones (Gluten Free)

This is one of my favourite go to recipes for a tasty, quick and easy lunch. A homemade Gluten free cheese scone is delicious warm from the oven with butter melting on them, but is also perfect cold for lunchboxes and picnics. Best eaten on the day, but will keep one day in an airtight container.

These savoury scones are great paired with sliced apple or served with homemade soup.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help rubbing in the butter and whisking up the egg. Just ensure caution is taken when placing in and taking out of the oven.

Is it Vegan?

This recipe is not suitable for people following a vegan diet, as it contains cheese, butter and eggs.

Do I need any specialist equipment?

No specialist equipment is needed for these scones. You can use a food processor for the rubbing in stage, but I don’t think it makes any difference in the outcome.

I have to admit these do smell amazing and barely make it to the table before I scoffed a couple with lashings of butter. If you can show some restraint, they are perfect teamed with apple and a sharp cheese for a yummy ploughman’s style scone lunch. Enjoy.

To make 8 Cheddar cheese scones you will need:

175g gluten free plain flour
pinch of salt and pepper
1 tsp gluten free baking powder
1 tsp Dijon mustard
25g butter
75g cheddar cheese, grated
1 egg
2 tbsps. milk

Equipment

Heat the oven to 220c, gas mark 7. Line a baking tray.
Mix the flour, baking powder and the salt and pepper, rub in the butter.
Stir in the cheese, reserving a little for the top.
Whisk the egg, milk and mustard together.
Mix to a soft dough with the egg mix. Reserve a little for glazing the top.
Roll out to a round of 1.5cm thick and cut into eight triangles.
Place on the lined baking tray and brush with the egg mix, sprinkle with the cheese.
Bake for 10-15 minutes until golden brown.