Special Diet

Cheese and Herb Scones

cook 30 mins
Tags: Gluten free
  • 350 g (11½ oz) gluten-free self-raising flour
  • 1 teaspoons gluten-free baking powder
  • 1 teaspoon mustard powder
  • pinch of cayenne pepper
  • 60 g (2½ oz) unsalted butter
  • 200 g (7 oz) Cheddar cheese, grated
  • 1 tablespoon chopped chives, or herb of your choice
  • 2 large eggs
  • 5–6 tablespoons buttermilk
  • butter, to serve
  • Sift the flour, baking powder, mustard powder and cayenne into a large bowl.
  • Rub in the butter until the mixture resembles breadcrumbs. Mix in 175g (6 oz) of the grated cheese and the herbs.
  • Beat the eggs with the buttermilk and mix into the flour, making a soft dough – do not over work the dough.
  • Turn out onto a lightly floured work surface and roll out to a thickness of 2.5 cm (1 inch). Stamp out 12 scones using a4–5 cm (2 inch)cutter and place onto a baking sheet.
  • Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220˚C (425˚F), Gas mark 7, for 15 minutes, until risen and golden.
  • Serve the scones warm, with butter.
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