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Gluten-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
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 scones
Course: baking
Ingredients Method Notes

Ingredients
  

  • 300 g gluten-free self-raising flour plus extra for dusting
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder optional
  • 75 g dairy-free block butter cold and cut into cubes
  • 150 g dairy-free cheese coarsely grated
  • 170 ml dairy-free milk plus extra for brushing
  • 1 teaspoon lemon juice

Method
 

  1. Preheat the oven to 220°C conventional / 200°C fan / Gas Mark 7. Line a baking tray with baking paper.
  2. Place the gluten-free self-raising flour, baking powder, salt and optional garlic powder into a large mixing bowl. Stir until combined.
  3. Add the cold dairy-free butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  4. Set aside approximately 25g of the grated dairy-free cheese for topping. Stir the remaining cheese into the flour mixture until evenly distributed.
  5. Mix the dairy-free milk and lemon juice together in a jug.
  6. Make a well in the centre of the dry ingredients and pour in most of the milk mixture.
  7. 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.
  8. 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.
  9. Pat the dough into a round approximately 3cm thick.
  10. 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.
  11. 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.
  12. Brush the tops lightly with dairy-free milk and sprinkle over the reserved grated dairy-free cheese.
  13. Bake for 15–18 minutes, until well risen and golden on top.
  14. 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.
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.