Gluten Free Savoury Scones

Recipe from North Suffolk Pantry  |  www.northsuffolkpantry.com

Try this tasty gluten free recipe from the North Suffolk Pantry 

The humble scone is a go to favourite and has been craved over the last year as we moved though lockdown. Many people got out their mixing bowls to have a go at making them and many more ordered several afternoon teas to be delivered to their door.

The gluten free option for scones is often small and limited to a fruit version, great for jam and clotted cream in the traditional way but not if you crave savoury!

This simple recipe for gluten free cheese scones makes five to six scones and you can jazz them up with flavour alternatives; a little bit of what you fancy if it doesn’t change the consistency too much usually works. We challenge you to be creative!

Basic gluten free scone recipe
Makes 5-6 scones.

INGREDIENTS

METHOD
Put the flour in a mixing bowl

Add the baking powder and salt and give this a whirl with a spoon

Add the butter, chop it in and then get your hands in and rub this in like you would for pastry

Add the grated cheese and mix to evenly distribute

At this stage, add any of your other creative ingredients such as a teaspoon of: mustard flour, paprika, chives, garlic granules, herbs, cooked, chopped bacon, whatever you fancy

Add the egg and begin to mix

Add the milk a third at a time and mix well, don’t make the mixture too wet, it doesn’t matter if you don’t put all the milk in

Bring the dough together with your hands and turn it out onto a work surface

Pat it down, you do not need to use a rolling pin as you need to keep the dough thick approx 4cm

Cut your scones. We use a 65mm cutter as we find that this is enough to eat in one go!

Pop your cut scones onto a baking tray, brush with egg on the top and sprinkle with a little more grated cheese

Bake in the centre of the oven 180°C or 160°C fan for 12-15 mins or until golden brown

Serve with homemade chutney, cream cheese, butter or just eat as they are.

• These scones keep in an air-tight container for three days and are delicious re-heated in the microwave for 30/40 seconds. They also freeze very well, defrost in the fridge overnight, in your lunchbox or pop them in the microwave.