It’s been a while since I’ve enjoyed a scone. When I was younger I used to look forward to arriving home from school to find a pack of homemade cheese scones my Mum had picked up from the local farm shop on the kitchen table.
I used to love cutting them open and spreading a little butter on top and sometimes even an extra slice of extra mature cheddar! (I was a cheese-obsessed child!)
However, it occurred to me the other day that I haven’t consumed a cheese scone in years. Since the dreaded gluten intolerance began nearly five years ago I have lost so many baked goods from my diet; it has been so long now that some of them I’ve actually forgotten about… like the cheese scone!
With the Bake Off on TV at the moment I constantly want to bake, so I decided it was a good opportunity to get my scone head on and learn to make some heavenly, melt in the mouth cheesy delights.
This was my very first attempt at making scones and I have to say they turned out pretty well. I looked through so many different recipes to see how other people created their scones and then proceeded to take aspects of a few methods and adapted it for us gluten free folk.
I definitely found as I was making them that the consistency didn’t seem quite right, but it has been a while since I have made dough and I forgot what a good kneading session does… the dough turned out great! Easy to roll, easy to cut and it tasted delicious.
Obviously with cheese scones the choice is yours as to what cheese you place within them. Being with my parents this weekend as appose to being with Mark I made cheese scones with dairy in them, but you could easily alter this to make it suitable for those with lactose and dairy intolerances. I chose to use a mix of Extra Mature Cheddar and Stilton for my scones as I really like a strong cheese flavour but most cheeses would work well.
I think for lactose intolerants the use of the Lactofree Mature Cheddar Cheese would work perfectly. Additionally, the use of Lactofree Milk or other milk alternatives would easily work in place of regular milk. Oh, and I know most folk make their scones with butter, well I always use dairy free margarine in my baking, so a dairy free hard margarine worked perfectly here. So this recipe is very much gluten free in every way and can be just as much a dairy and lactose free recipe if you want it to be!
This is a very simple recipe and method to follow so I hope you give it a try. It makes ridiculously flavoursome scones that I really cannot get enough of. Let me know if you decide to give these a try or whether you have any other ideas for flavours, I’d love to hear your tips!
Thanks for reading,
Love Becky xxx
• 450g Doves Gluten Free Self Raising Flour (plus a little extra to flour for rolling)
• 1 teaspoon Gluten Free Baking Powder
• ½ teaspoon Xanthan Gum
• 1 tablespoon English Mustard Powder
• Pinch Sea Salt
• 100g Butter/Hard Margarine
• 170ml Milk (lactose free milk alternatives should also work)
• 250g Grated Cheese (I used 175g Extra Mature Cheddar & 75g Stilton, but you could choose anything… all cheddar is fine… Lactofree Cheddar is fine too!)
• 1 Egg (for egg wash)
• Preheat the oven to 220C/425F/Gas Mark 7.
• Grease a large baking tray thoroughly.
• In a large mixing bowl, mix together the flour, baking powder, xanthan gum, mustard powder and salt.
• Rub the butter/margarine into the dry mix until it looks and feels similar to breadcrumbs.
• Stir in MOST of the cheese (leaving a small amount to sprinkle over the top of the scones) and add the milk. Bring the mixture together to form a fairly soft dough.
• Lightly cover your worktop with flour.
• Tip the scone dough out onto the floured area and knead to bring the dough together into a soft ball. Keep going, give it some welly and have patience, it will come together perfectly!
• Using a rolling pin, roll the dough out to about 2cm thick. Using a round cutter, stamp out your scones and place them onto the prepared baking tray.
• Keep lightly kneading together the rest of your dough and roll it out again until all the dough is used up. (I got 13 on this occasion)
• Glaze the scones on top with the beaten egg.
• Top the scones with the remaining cheese.
• Bake the scones for around 15 minutes until well risen and golden. (Make sure you don’t leave them in the oven too long as they might look perfect but will become very dry!)
• Take the scones out of the oven and place on a cooling rack to too cool.
• Serve up with some butter… (And in my case extra slices of cheese; in my Dad’s case Strawberry Jam… yes he knows they are savoury!)