Gluten Free Cheese Scones
These light and fluffy herb Gluten Free Cheese Scones are made with cheddar and chives. This recipe is savory and perfect served with soup!
Servings: 8
Calories: 395kcal
Ingredients
- 2 ¼ cups gluten free flour blend or AP flour if not gluten free
- 1 tsp. granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. smoked paprika can use regular paprika or chili powder
- ½ tsp. garlic powder
- ¼ tsp. kosher salt
- ½ cup unsalted butter equals 1 stick
- 1 cup sharp cheddar grated
- ¼ cup minced chives or 2 Tbsp. dried chives or herbs of choice
- 2 eggs
- 1 cup heavy whipping cream plus 2 Tbsp.
Instructions
- Place ½ cup (1 stick) unsalted butter in the freezer for at least 30 minutes, or until frozen.
- In a large bowl, add 2 ¼ cups gluten free flour blend (or AP flour if not gluten free), 1 Tbsp. sugar, 1 Tbsp. baking powder, ½ tsp. baking soda, ¼ tsp. kosher salt, and ½ tsp. each of smoked paprika and garlic powder. Stir until completely combined.
- In a separate bowl, add 2 eggs and 1 cup plus 2 Tbsp. heavy whipping cream. Whisk until completely combined.
- After the butter is frozen, remove it from the freezer and grate it using the fine size of a cheese grater. Make sure to be careful when grating the frozen butter so that you don't cut your fingers! Alternately, you can grate the frozen butter in a food processor. Make sure to cut the frozen butter into chunks before placing it in the food processor.
- Add the grated butter to the dry ingredients and stir until completely combined. The texture should resemble coarse crumbs.
- Grate 1 cup of sharp cheddar (or cheese of choice) and add it to the dry ingredients. Mince ¼ cup fresh chives (or herbs of choice) and add it to the dry ingredients. Fold the cheese and herbs into the dry ingredients until combined.
- Add the wet ingredients to the dry a bit at a time, stirring each time. Continue until the wet and dry ingredients are completely combined and the dough has reached a thick and slightly crumbly, but sticky texture.
- Turn the dough out onto a flat, floured surface and use your hands to form it into a disc that is roughly 8 inches across. Press the top of the disc down with your hands and make sure that the surface is even.
- Cut the dough into 8 evenly sized wedges with a knife and place the wedges onto a baking sheet that has been lined with parchment paper.
- Chill the scones before baking. Place the baking sheet in the fridge for 15-30 to allow the scones to chill.
- Heat the oven to 400 degrees Fahrenheit.
- Place the baking sheet in the oven and bake for 16-17 minutes, or until the scones are lightly golden on top.
- Allow the scones to cool slightly before serving.
Notes
- Feel free to substitute regular paprika or chili powder in place of smoked paprika if that's what you have on hand.
- You can use any herb you like to make these savory scones. Chives, rosemary, oregano, sage, Italian seasoning, or scallions are all great choices.
- Dried herbs may be substituted for fresh, but it's best to reduce the amount down to 1-2 Tbsp., as some dried herbs can be quite strong in flavor. You can adjust the amount of herbs (fresh or dried) to your liking.
- You can sub buttermilk for heavy whipping cream, but it might add a slightly tangy flavor.
- Any variety of dry, sharp cheese such as aged or white cheddar, Gruyere, Gouda, or Fontina are great when making savory scones.
- If the dough feels too dry, add a bit more heavy whipping cream.
- If the dough feels to wet and sticky, add a bit more flour.
Nutrition
Serving: 1.5cups | Calories: 395kcal | Carbohydrates: 27g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 456mg | Potassium: 70mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1199IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 2mg