This is one of my favourite go to recipes for a tasty and quick lunch. A Gluten free cheese scone is delicious warm from the oven with butter melting on them, but is also perfect cold for lunchboxes and picnics. Best eaten on the day, but will keep one day in an airtight container.
To make 8 cheese scones you will need:
- 175g gluten free plain flour
- pinch of salt and pepper
- 1 tsp gluten free baking powder
- 1 tsp Dijon mustard
- 25g butter
- 75g cheddar cheese grated
- 1 egg
- 2 tbsps. milk
- Heat the oven to 220c, gas mark 7. Line a baking tray.
- Mix the flour, baking powder and the salt and pepper, rub in the butter.
- Stir in the cheese, reserving a little for the top.
- Whisk the egg, milk and mustard together.
- Mix to a soft dough with the egg mix. Reserve a little for glazing the top.
- Roll out to a round of 1.5cm thick and cut into eight triangles.
- Place on the lined baking tray and brush with the egg mix, sprinkle with the cheese.
- Bake for 10-15 minutes until golden brown.
I have to admit these do smell amazing and barley make it to the table before I scoffed a couple with lashings of butter. If you can show some restraint, they are perfect teamed with apple and a sharp cheese for a yummy ploughman’s style scone lunch. Enjoy.
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