Yes...... It's another scone post. I make no apology......... I am on a roll! Following my success with the sweet version (and knowing how tricky getting a decent scone texture can be for us gluten free folk), I decided to put all I had learnt from last week's efforts to good use and attempt a savoury version. I think these are even better!
I loved cheese scones when I could eat gluten and would often have them for lunch filled with all sorts of goodies - ham, salami, salad, more cheese, tuna.............. they were a great base for all sorts of savoury fillings. I have tried making a few gluten free versions, with little success, mostly because they turned out like small bricks.
I have made them 3 times just to be sure it wasn't beginners luck and I did add a little extra cheese after my first batch (because I love cheese), but they have not failed me yet. Eat them fresh on the day you make them (or freeze them to preserve their freshness if you are saving them). Serve them warm if you prefer (I love the taste of melting butter against the comforting warm sconey softness). Cut and fill them to make into lunch or serve them with salad or soup. But however you eat them, close your eyes and savour................ Remind yourself that yes, they are really gluten free and yes you can eat them..........
Cheese Scones - Gluten Free
120g potato flour
110g tapioca flour
30g buckwheat flour
50g GF oat flour (easy to make as in this post)
85g brown rice flour
3½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1½ teaspoons xanthan gum
¼ teaspoon fine sea salt
50g unsalted butter - cut into cubes
100g mature cheddar cheese - grated
120 ml milk
80 ml soured cream
2 large eggs - beaten
A little extra grated cheese to sprinkle on top of the scones
- Preheat the oven to 180⁰ C / 350⁰ F / Gas 4.
- Line a couple of baking sheets with baking paper.
- Weigh and mix together in a large bowl the flours, baking powder, bicarbonate of soda, xanthan gum and salt, ensuring any lumps are broken down.
- Rub the butter into the dry ingredients until you have the consistency of breadcrumbs.
- Add the cheese and mix well.
- Beat together the milk, cream and eggs in a measuring jug or bowl.
- Gradually add the liquid to the dry mix, stirring until you have a smooth sticky dough. Do not over-mix. This dough will be too sticky to knead, but should be thick enough to hold its shape when it is rolled out.
- Sprinkle a fine layer of rice flour onto the work surface and put the dough in a heap on top. Sprinkle a little flour on the top of the dough and then roll the dough out to approximately 1 inch / 2½ cm even thickness.
- Using a medium sized cookie cutter, cut the dough into rounds and place them on the prepared baking sheets a few centimetres apart.
- Bring any off-cuts of dough together and gently work to combine any 'joins', then re-roll and cut into rounds. Repeat until your dough is used.
- Remove any excess flour from the uncooked scones with a dry pastry brush, then gently brush a little cold milk on top to glaze.
- Sprinkle a little extra cheese on top of each scone and place in the oven.
- Bake for 15 to 18 minutes until firm and golden. Then remove from the oven and place on a wire rack to cool.
- Serve with butter, spread, as an accompaniment to soup or fill to make a scone 'sandwich'.