These gluten free cheese scones are really easy to make and ready in less than half-an-hour. Perfect for a savoury cream tea.
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.