Gluten-Free Dairy-Free Cheese Scones
Gluten-free Cheese Scones
Light, savoury gluten-free cheese scones made without eggs or dairy, with a soft centre, golden top and plenty of cheesy flavour. Perfect warm as a snack, with soup or as part of a lunch
Ingredients
Method
- Preheat the oven to 220°C conventional / 200°C fan / Gas Mark 7. Line a baking tray with baking paper.
- Place the gluten-free self-raising flour, baking powder, salt and optional garlic powder into a large mixing bowl. Stir until combined.
- Add the cold dairy-free butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Set aside approximately 25g of the grated dairy-free cheese for topping. Stir the remaining cheese into the flour mixture until evenly distributed.
- Mix the dairy-free milk and lemon juice together in a jug.
- Make a well in the centre of the dry ingredients and pour in most of the milk mixture.
- Gently bring the ingredients together using a table knife or spatula. Add the remaining milk gradually until a soft, slightly sticky dough forms. You may not need every drop.
- Lightly dust the work surface and your hands with gluten-free flour. Turn out the dough and gently bring it together. Avoid kneading it heavily.
- Pat the dough into a round approximately 3cm thick.
- Cut out the scones using a 6cm round cutter. Press the cutter straight down without twisting, as twisting can prevent the scones from rising evenly.
- Place the scones on the prepared baking tray. Gently bring the remaining dough together and cut out more scones until all the dough has been used.
- Brush the tops lightly with dairy-free milk and sprinkle over the reserved grated dairy-free cheese.
- Bake for 15–18 minutes, until well risen and golden on top.
- Transfer the scones to a wire rack and leave them to cool slightly before serving.
Notes
- Keep the dairy-free butter and milk cold until needed, as cold ingredients help produce lighter scones.
- Gluten-free flour blends absorb liquid differently. Add the milk gradually and stop when the dough is soft and slightly sticky but still holds its shape.
- Avoid adding too much extra flour while shaping, as this can make the scones dry.
- Handle the dough as little as possible. Overworking it can result in heavy scones.
- For the best rise, press the cutter straight down rather than twisting it.
- Dairy-free cheese varies considerably between brands. Use one that melts well and is suitable for the allergies being catered for.
- These scones are best eaten fresh on the day they are made.
- Store leftovers in an airtight container for up to two days and warm briefly before serving.
- The cooled scones can be frozen for up to three months. Defrost fully and warm gently before serving.
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