Okay, so today I decided to tackle gluten-free cheese scones. I’ve been wanting to try making a decent gluten-free version for ages, as store-bought ones can be a bit hit or miss, you know?
Getting Started
First things first, I got all my bits and pieces out on the counter. You know how it is, makes life easier than rummaging through cupboards mid-mix. I grabbed my go-to gluten-free self-raising flour blend – finding a good one is half the battle, honestly. Then the usual suspects: a block of butter (cold, straight from the fridge, that’s important!), a nice strong cheddar cheese because bland scones are just sad, a bit of salt, a pinch of mustard powder for that extra kick, and some milk. Oh, and an egg for the wash later.
Mixing it Up
Right, into the big mixing bowl went the flour and salt. I gave that a quick whisk just to lighten it up. Then I chopped the cold butter into small cubes and tossed them into the flour. Here comes the messy bit – fingertips only! I rubbed the butter into the flour until it looked like breadcrumbs. Takes a few minutes, but you gotta get it right. Don’t melt the butter!
Next, I grated the cheese. I probably used more than the recipe strictly called for, but hey, they’re cheese scones! Dumped most of that into the bowl, saving a little for the tops. Added that pinch of mustard powder too, and gave it a gentle mix.
Then I made a well in the middle and poured in most of the milk. Started mixing it with a knife, kind of cutting it through, until it started coming together into a dough. It was a bit sticky, which is pretty normal for gluten-free stuff. Added the last splash of milk to pick up the dry bits from the bottom of the bowl. You don’t want to overmix it, though – keep it light!
Shaping and Baking
I tipped the dough out onto a lightly floured surface (using more GF flour, obviously). It was soft, so I just gently brought it together with my hands and patted it down. Didn’t really need a rolling pin. About an inch thick, maybe a bit more?
Grabbed my cutter and pushed straight down – no twisting, apparently that stops them rising properly. Got about 8 scones out of the dough, re-patting the scraps gently for the last couple. Placed them onto my baking sheet lined with baking paper.
Beat that egg with a splash of milk and brushed the tops of the scones. Sprinkled over the reserved grated cheese. Into the oven they went! I’d preheated it earlier, fairly hot, around 200°C (400°F). The smell filling the kitchen as they baked was just amazing – cheesy, buttery goodness.
The Result!
Took them out after about 15-20 minutes. They were beautifully golden brown on top, cheese all melted and lovely. The moment of truth! Let them cool just a tiny bit on a wire rack because molten cheese burns!
Seriously, they turned out great. Nice texture, not too crumbly or dry like some gluten-free bakes can be. And the flavour? Spot on. Cheesy, savoury, perfect with a knob of butter. Definitely making these again. It wasn’t too complicated, just needed a bit of gentle handling with the dough. Success!