10/11/2015 by

Gluten-free cheesy scone recipe


This recipe was created by Gluten Free Baking & Living and published with their kind permission.


Makes 6 scones


  • 150g GFBL gluten free plain flour blend - available here
  • 30g gram flour
  • 2 tsp gluten-free baking powder
  • ½ tsp salt
  • 40g butter
  • 1tbsp poppy seeds
  • 1 tsp of xanthan or guar gum
  • 80g mature cheddar cheese, grated
  • About 150ml buttermilk (if you don’t have buttermilk, add 1dsp white wine vinegar to 150ml full-fat milk and leave to stand for a few minutes)
  • Preheat oven to 180°/gas mark 4


  1. Dust a baking sheet well with gluten-free flour.
  2. Sift the flours, baking powder and salt into a bowl. Rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
  3. Stir in the poppy seeds, xanthan or guar gum, 60g of the cheese and buttermilk to bind the dry ingredients into a soft, slightly sticky dough. This is much wetter than you would normally expect.
  4. Turn out onto a lightly floured surface and form into a smooth round, about 3cm thick. Using a 5cm biscuit cutter, cut the dough into 6 circles. You’ll need to cut the first 3 or 4, then reshape the dough to cut the remaining ones.
  5. Place on the baking sheet, brush with buttermilk and sprinkle with the remaining cheese, then bake for 20-25 minutes until golden and risen. Leave to cool slightly on a wire rack. Eat when warm!
  6. These freeze well.
  7. To adapt to sultana scones, leave out the cheese and add 20g more butter, 1 tbsp caster sugar and 60g sultanas. Use only 120ml of the buttermilk.


Cheesy scone recipe