Ultimate Gluten free Cheese & Chive Scones
These ultimate cheese scones are literally that! They have the look, the rise and the taste. I'm not a fan of cheese scones but these I love!
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
Note 1- Make sure you use Colmans mustard powder. Only their mustard powder is gluten free NOT their jarred mustard.
Note 2- Use 150g if you don't like them very cheesy like me.
Note 3- To make your own buttermilk, use the same amount of milk of your choice. Warm up in the microwave slightly until it is room temperature if not slightly warmer. Put in 1-2 tbsp of lemon juice and leave for 10 minutes. It will start to thicken and look slightly curdled.