Cheese and Chive Scones
These gluten free scones are well worth a try. They have a delicious taste and are quite light… not like the hockey pucks you can sometimes create with gluten free cooking! Whilst the title incorporates the word "cheese," the base of this recipe has actually been tested using dairy free ingredients. So if you need to be dairy free as well, omit the cheese but enjoy the lovely scone taste and texture. We have tested these with standard wheat flour as well – simply increase the amount of flour as listed.
Recipe Tester Feedback: "We will definitely be making these again. They were really tasty and appealed to a wide audience." - Erika
No: Gluten / Nuts
Contains: Dairy / Egg
*Variations: Can be made without Dairy
Preparation Time 10 minutes
Cooking Time 15 minutes
Makes 9 scones
Can be frozen
- pecorino cheese - 20g, or Parmesan cheese (*omit for DF)
- plain flour - 250g, GF, plus extra for dusting (or 300g plain wheat flour)
- baking powder - 3 tsp, GF
- raw sugar - 1 Tbsp
- salt - pinch
- butter - 60g, DF spread
- eggs - 2
- coconut milk - 150g, or dairy milk
- fresh chives - 1-3 Tbsp, chopped
- Preheat oven to 220C. Line a baking tray with baking paper.
- Put cheese (20g) into bowl. Grate Speed 9 / 10 seconds. Set aside.
- Add plain flour (250g), baking powder (3 tsp), sugar (1 Tbsp) and salt (pinch) to the bowl. Mix Speed 9 / 3 seconds. Scrape down sides.
- Add DF spread (60g) to the bowl. Mix Speed 5 / 5 seconds. Scrape down sides.
- Crack an egg (1 only) into a bowl and lightly beat with a fork.
- Put the bowl with the egg on the lid of your mixer and set your scales to zero.
- Weigh milk (150g) into the bowl. Set aside.
- Put half the grated cheese and the chopped chives (1-3 Tbsp) into the mixer bowl. Mix Closed Lid / Kneading Function. Whilst kneading, slowly pour in the egg / milk mixture. Stop as soon as combined.
- Lightly flour the bench and put dough onto the bench.
- Using hands, push out the dough until approximately 2-3cm thick.
- Using a cookie cutter, cut out the scones from the dough. Once you can’t cut any more shapes, re-roll the dough.
- Put onto the prepared baking tray.
- Lightly beat the remaining egg (1), brush the scones with the egg mix and top with the remaining cheese.
- Bake for approximately 15 minutes, keeping an eye that they don’t burn.
Note: Particularly delicious served warm with butter!