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
- 340g gluten free self raising flour
- 1 tsp gluten free baking powder
- 1/4 tsp xanthan gum
- 85g cold butter
- 200g cheddar cheese, grated (I use extra mature but any hard cheese)
- 2 tbsp fresh chives, finely chopped (optional)
- 1 1/2 tbsp mustard powder (optional)
- salt and pepper
- 180ml milk
- 1 egg, beaten
- Preheat your oven to 200C fan / 220C. Prepare a baking sheet with parchment / baking paper. Place in the oven to heat up - it helps that the baking sheet is hot when you place your scones on it.
- Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your cold butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
- Stir in two-thirds of your cheese, a pinch of salt and pepper and then optionally (but I totally recommend) the chopped chives and mustard powder.
- Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon or knife. Keep working it till it forms a dough (it might be a little sticky). Then use your hands to bring it together into a ball.
- Lightly flour your work surface and your hands. Place your dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3.5cm - 4cm thick. The taller, the better!
- Using a cutter (about 4.5cm to 5cm wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till your have used up all the dough (keep re-rounding the dough and cutting out more scones).
- Brush the tops of the scones with a little egg and then sprinkle with the rest of the cheese.
- Place the scones onto the hot baking sheet and pop them into the oven for about 12-15 minutes. They should be golden on top and have a golden base too.
- Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm, or at room temperature.