I love a gluten free scone, but do you know what I love even more? Gluten free cheese scones! Savoury scones are massively under rated thanks to their cream-and-jam-topped counterparts. I actually much prefer a gluten free cheese scone, still warm from the oven, and slathered with melting butter. My mouth is watering just typing that!
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This gluten free cheese scones recipe is perfect to make for a savoury cream tea, or just if you fancy a savoury snack! I love them topped with butter but you can also have them with gluten free chutney, or even with some cream cheese on top. Honestly, the list is endless. And if you fancy a sweet treat for afters, why not make my plain gluten free scone recipe too?
So what makes these scones so delicious? For starters, they’re packed with mature Cheddar, giving them a deliciously cheesy flavour. Second, they have a cheeky bit of a wholegrain mustard in them too. I love the flecked appearance it gives these scones, plus it adds a lovely depth of flavour. My favourite part though? The crispy cheese topping!
The perfect savoury snack
These gluten free cheese scones are definitely best when served warm from the oven. You could microwave them for 10 seconds if you’re eating them a few hours or days after baking. This will freshen them up a little, plus I love a warm scone! But for the best results, bake them right before serving and let them cool for 10 minutes before serving them up warm. The smell alone will be worth it!
So how do you make the perfect gluten free cheese scone? It’s easy! Firstly, you don’t want to over-work the mixture. When you bring the wet and dry ingredients together with a spoon, stop once you’ve got a dough formed. Only knead it a couple of times before flattening and remember, scones look better when they’re a bit rustic! A smooth scone is never as appealing – they look great when they are a bit rough around the edges.
My gluten free cheese scones recipe
So without waiting any longer, here’s my gluten free cheese scone recipe for you to try at home! This recipe is really easy to make, and you can have freshly-baked scones ready to eat in just half an hour. Make them just before serving for the best results – though they will keep for a couple of days. You can also freeze them, and if you want them super fresh, just microwave them for 10 seconds before serving.
Gluten free cheese scones
These gluten free cheese scones are really easy to make and ready in less than half-an-hour. Perfect for a savoury cream tea.
- 300 g self-raising gluten free flour (plus extra for dusting)
- 50 g unsalted butter (cut into cubes)
- 100 g Cheddar cheese (grated)
- 1 large egg
- 100 ml semi-skimmed milk (plus extra for brushing)
- 1.5 tsp baking powder
- 1/2 tsp xanthan gum
- 1 heaped tsp wholegrain mustard (optional)
- Salt and pepper (to taste)
Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
Add the butter to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum, plus a good sprinkle of salt and pepper. Using your fingers, rub the mix together until it resembles breadcrumbs.
Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix. Add the mustard, and the cheese (reserve a small handful for topping) and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk and then sprinkle with a little grated cheese. Bake in the oven for 12-15 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
The scones will keep for 2-3 days in an airtight container. If not eating fresh from the oven, I recommend giving them a 10-second blast in the microwave before serving. These can also be frozen. The jam will keep in the fridge.
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten free plain scones recipe
- Gluten free brie and asparagus quiche recipe
- My easy gluten free mug cake trio
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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