My recipe for cheese scones using gluten-free flour.
Makes 12 scones.
- 350g gluten-free self-raising flour
- 0.25 tsp salt
- 0.5 tsp cayenne pepper
- 1 tsp baking powder (gluten-free)
- 90g salted butter
- 155g grated cheese (cheddar or your preferred cheese if desired)
- 130ml milk
- 20g grated Parmesan cheese (optional but it adds to the cheesy flavour)
- milk to brush the top of the scones before baking. Instead, you could top the scones with grated cheese if desired.
- In a kitchen mixer bowl, make a mixture of the sifted flour, baking powder, cayenne pepper and salt.
- Cut the butter into small pieces and add to the mixture in the mixer bowl. Mix the ingredients together (in the kitchen mixer or manually in a large mixing bowl).
- Add the grated cheddar cheese and Parmesan cheese, and mix in the kitchen mixer.
- Gradually add the milk to the mixture in the mixing bowl until the whole mixture is dough-like. It will be a little sticky.
- Turn out the mixture onto a board sprinkled with flour so it won’t stick when rolling out. Roll out the mixture until it’s about 2cm thick.
- Cut out the scones using a 2.5″ cutter. You should get about 6 scones.
- Place the scones on a baking tray lined with a sheet of baking paper to prevent the scones sticking to the baking tray.
- Using a pastry brush, brush the scones with milk (or beaten egg if you prefer).
- Bake at 200 deg C fan for 12 minutes until golden brown. Test with a skewer to ensure they are baked. Ovens vary so you may need to adjust the temperature and timing.
- Remove from the oven and place on a wire rack to cool.
Nutrition (per scone)
- 12 scones, 254 calories per scone
- fat 12.0g (4.5g saturated)
- carbs 30.8g
- sugar 0.6g
- protein 15.8g
- fibre 0.3g
- salt 7.4g.