Michael and Rachel's

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Cheese Scones

Updated: 06 Aug 2017

Ingredients

  • 200g gluten free self-raising flour plus a little extra for rolling
  • 2 tsp xantham gum (unless flour blend already contains it)
  • 1 tsp bicarbonate of soda
  • 1/2 tsp English mustard powder
  • Pinch salt
  • 50g unsalted butter, cubed
  • 100g extra strong cheddar cheese plus extra for the top
  • 150ml buttermilk
  • 1 egg, beaten

Method

  1. Preheat the oven to 200c. Line a baking sheet with parchment.
  2. Sift the flour, bicarb, mustard powder and a pinch of salt in a food processor, then add the butter and blitz until it resembles breadcrumbs.
  3. Tip the mixture into a large bowl, then stir in the cheese. Add the buttermilk and mix together with a spatula to form a soft dough.
  4. Turn out on to a floured surface and lightly bring together quickly, then flatten the dough with your hands to about 3cm thickness.
  5. Using a roughly 6cm cutter, cut out rounds of the dough, gently rolling any scraps together and re-cutting.
  6. Put the scones on the baking sheet and brush the tops with egg wash. Scatter over the remaning cheese and bake for 12-14 minutes (16 minutes last time) until golden. Eat warm!