I love scones, they are SO easy to make and as long as you stick to a few simple rules, like keeping your butter or fat cold and not playing too much with the dough, I don’t think you can go wrong. This my recipe for gluten-free cheese scones. They never last long in my house when I bake them,
It’s a pretty easy recipe and the principals of scone making still apply. Cold fat, cold liquid, don’t over handle the dough and try not to eat them too fast once they come out of the oven… These are savory so we don’t add sugar to them, like you would for a sweet scone.
You will need
225g of self-raising gluten-free flour (I used Dove’s Farm for this batch but there are some good brands out there, so use what you prefer)
pinch of salt
55g of your preferred fat. If butter is safe you can use that, if not, I opt for Pure spread, or you can use vegetable fat if you are making this a vegan/vegetarian recipe.
30g of cheese. Because my boys can tolerate non-cows milk cheeses like goat and sheep, I use those but you can use a vegan cheese, I have before, and it does work. Grated.
150ml of your preferred milk. We use soya milk or goats milk. I don’t find almond milk or oat work, personally.
The fat you use has to be cold and cut into chunks or cubes. Add the salt to the flour. You will need a baking tray lined with grease-proof paper and your oven set at 180 degrees, fan ovens need to be adjusted for your oven’s ability.
This recipe makes approx 8-12 scones depending on your cutter size.
Using your fingertips to lightly break up the fat into the flour. Don’t use your whole hand. The whole point of scones is the small lumps of cold fat that help to make the scones light, and puffed up and glorious when they hit the heat of your oven. You want the texture to be small crumbs and the fat mixed in evenly with the flour.
When you are happy your fat is mixed in, you can add your grated cheese, then add your liquid and your egg and mix them into the flour, until you have a dough. It will be slightly sticky, but that’s ok.
Plop your dough out onto a lightly floured surface and using a rolling pin, roll it out to about one and half inches in thickness. (I am old, I work in old measurements) and then using your cutter, cut out your scones and place them on a baking sheet lined with baking paper.
You can re-roll your dough, to make more, but be careful not to overwork it.
When you have all your scones ready you can either sprinkle some grated cheese or a pinch of dried herbs of your choice, or if egg isn’t an allergen issue, you can use a lightly beaten egg to give them a nice glaze.
Bake in the oven for 12-15 mins until risen and golden.
They really are fluffy and delicious, and don’t last long in our house, and you cannot tell they are gluten-free. I literally have to stop my crew from eating them whilst they are still too hot, and my kids love them in their lunchboxes.