These ultimate cheese and chive scones are literally that! They have the look, the rise and the taste. I love them served warm with a slathering of butter!
Ever made gluten free scones before and they just end up looking like golf balls with no rise? Well, wait till you try these beauties.
To be honest I’ve never been a cheese scone fan, I’ve always found them lets say ‘too cheesy’ if that’s possible? But this recipe with the mustard powder and the chopped chives I’m a big fan. And if you fancy you can add a sprinkle of parmesan on top before going in the oven.
How do you have yours?
Normally I’d say do you put the jam on first then the clotted cream or the other way around but I doubt you’ll be putting that on a cheese scone. (I’m not stopping those of you who want to). What do you like to eat with yours? Butter? Red onion chutney? Or even more cheese? Let me know in the comments section what you like to serve yours with and any pictures. Those of you who know me by now know that I love to see your pictures!
Shopping List
- 340g gluten free self raising flour
- 1/4 tsp xantham gum – add only if your flour doesn’t already contain it
- 1 tsp baking powder
- 1 tbsp mustard powder
- 150g-200g mature cheddar cheese
- 1.5 tbsp chopped chives
- 85g cold butter
- 170ml buttermilk – or if using homemade buttermilk mix 170ml of milk with 1-2 tbsp lemon juice. See in notes at the bottom of the recipe for the full instructions
- 1 egg
- salt and pepper
- small sprinkle of parmesan for the tops- optional
For the gluten free flour I always use Doves Farm Freee self raising flour which is found in their gluten free range.
Make sure you add the xantham gum as this stops the scones turning into a crumbly mess! A little definitely goes a long way so don’t add any more than the recipe states.
Make sure your baking powder is gluten free as usual. Most are but as always it’s best to check. I have come across one before which contains wheat so it’s always best to read the label before buying. Another note! Make sure it’s in date otherwise you won’t get that perfect rise.
For the mustard powder I use Colmans. I love this one as it has a lovely powerful flavour. Only their mustard powder is gluten free not their jarred mustard so make sure you don’t get them mixed up.
So the print button is at the top of the page and the recipe is below. Lets get cracking!
Ultimate Gluten free Cheese & Chive Scones
Equipment
- 1 wire rack
- 1 4.5-5cm wide cutter
- 1 pastry brush
- 1 baking tray
Ingredients
- 340 g gluten free self-raising flour
- 1/4 tsp xantham gum only add if flour doesn't already contain it
- 1 tsp baking powder
- 1 tbsp mustard powder I use Colmans- see note 1
- 150-200 g mature cheddar cheese grated – see note 2
- 1.5 tbsp chopped chives optional
- 85 g cold butter cubed
- 170 ml buttermilk if you have no buttermilk learn how to make it – see note 3
- 1 egg
- salt and pepper
- small sprinkle of parmesan optional
Homemade buttermilk
- 1-2 tbsp lemon juice
- 170 ml milk of your choice
Instructions
- Preheat your oven to 200℃ fan/ 220℃. Line a baking tray with greaseproof paper and place in the oven to heat up.
- Make sure you have your buttermilk. If you don't have any see note 3.
- Mix your gluten free flour, xantham gum, baking powder and chopped butter in a mixing bowl.
- Rub together the butter and dry ingredients using your fingers until it forms a crumble like mixture.
- Stir in most of your grated cheese, add salt and pepper, mustard powder and chopped chives.
- Make a well in the middle, pour in your buttermilk and work the dry ingredients into the buttermilk using a large metal spoon until combined. This may take a while but keep going it should eventually come together.
- Flour the work surface, remove the dough from the bowl and kneed it slightly until it all comes together nicely. Do not over kneed.
- Place a large piece of greaseproof paper on the work surface, place the dough onto it and flour your rolling pin.
- Slightly roll the top of the dough so it's flat. Push together the sides until it is 4cm thick. (For gluten free scones like this you want the dough to be almost the height you'd like them).
- Using a 4.5-5cm cutter, push down so you make 8 scones. Pull off the excess dough and re-roll if necessary.
- Take out the baking tray in the oven, place your scones onto it and using a pastry brush, egg wash the top and sides of the scones. I put plenty on so they get a good colour.
- Sprinkle the rest of the cheese on top of them including the optional parmesan if using.
- Place in the oven for 12-15 minutes. Remove the scones from the oven and if they're golden on top and on the bottom they are baked.
- Leave to cool on the tray or slather on some butter whilst warm! Enjoy!
Notes
So let me know if you made them and if you could give me a star rating I’ll be very grateful. I’d love to know your thoughts on this recipe with any pictures!
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