baking, food

Cheese scones

My recipe for cheese scones using gluten-free flour.

Makes 12 scones.

Cheese scones
Cheese 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.


  1. In a kitchen mixer bowl, make a mixture of the sifted flour, baking powder, cayenne pepper and salt.
  2. 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).
  3. Add the grated cheddar cheese and Parmesan cheese, and mix in the kitchen mixer.
  4. Gradually add the milk to the mixture in the mixing bowl until the whole mixture is dough-like. It will be a little sticky.
  5. 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.
  6. Cut out the scones using a 2.5″ cutter. You should get about 6 scones.
  7. Place the scones on a baking tray lined with a sheet of baking paper to prevent the scones sticking to the baking tray.
  8. Using a pastry brush, brush the scones with milk (or beaten egg if you prefer).
  9. 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.
  10. 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.


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