Gluten Free Baking & Living
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
- Dust a baking sheet well with gluten-free flour.
- 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.
- 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.
- 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.
- 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!
- These freeze well.
- 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.