Discover the ultimate gluten-free cheese scones: fluffy, cheesy, and irresistibly delicious. Perfect for any occasion!
Indulge in the Perfectly Light and Cheesy Treat, Made Without Gluten!
Discover the delight of making gluten-free cheese scones that are incredibly fluffy and delicious. This easy recipe ensures that even those who are gluten-sensitive can enjoy a tasty treat without sacrificing flavor or texture. The key to achieving the perfect scone lies in the right combination of gluten-free ingredients that replicate the lightness typically found in traditional scones.
These cheese scones are not only simple to prepare but also versatile enough to be enjoyed at any time of the day. Whether you serve them for breakfast, as a snack, or alongside a hearty soup, they are sure to be a hit. With the right recipe, even non-gluten-free eaters will appreciate their delightful taste and texture, making them a must-try for anyone looking to explore gluten-free baking options.
Indulge in a Heavenly Blend of Cheesy Goodness and Fluffy Delight!
Hey y’all wait until you try these gluten-free cheese scones they are like my new favorite thing ever I cannot get enough of them you only need one bowl and just a few ingredients to make these gloriously fluffy soft and cheesy scones so let’s get right into it and I’ll show you how to make them in my bowl I’ve already weighed out.
280 G or 2 cups of my allpurpose CR gluten-free flour blend and to that I’ll add 1 tbsp of baking powder 2 tpoon of kosher salt and one teaspoon of ground black pepper and I’ve got my cheese that I grated which is a total of 5 oz or 142 G and I’m just going to remove oh about like 2 to 3 tablespoons or so you don’t have to be precise um and we’ll set this.
Aside and use it later and the rest will go in the bowl with the flower y’all this is an aged extra sharp cheddar that my sister brought from Wisconsin she lives in Wisconsin and she brought me a few blocks of this really great age cheddar I think one of them at least was a 15year age cheddar so it has those like.
Little crystals if you know what I mean like it it’s like crunchy little bits in it it is so darn good y’all if you can get your hands on a really great age cheddar use that for these it really makes a world of difference okay I’m going to add in five tablespoons or 71 G of cold butter.
That’s cut into cubes I used to have a pastry blender but I have no idea what happened to it so I just use my Clean Hands to cut the butter into the flow mixture I like rub it in between my um fingers and flatten it at first and then I just continuously do that until it’s like breadcrumbs it’s unlike an American.
Biscuit or pie crust dough where we want like bigger shards this we want it in pretty small pieces okay that looks great I’ll go ahead and add in the whole fat buttermilk which is 1 and 1/4 cups or 330 G and let me just grab a fork and I’ll use that to stir this up real quick I don’t.
Know why I always gravitate towards using Forks when I mix up D’s like this it’s just one of my favorite tools for doing this and that’s the scone dough y’all it’s just that easy it’s like a wet dough which is what we want because we don’t want dry scones I’m going to sprinkle some of my flour.
Mixture right on the counter and I’ll grab all of this dough out of the bowl and I’m just going to knead this lightly until it comes together you don’t want to over knad it and add too much flour into it it’s still going to be a little bit wet and sticky but that’s okay you can grab a rolling pen for this but.
I like to just Pat mine into a round and I like my scones kind of on the thick side so I aim for about 3/4 to an inch thick and then I’ll grab my cutter this one is like one of a set that I have I think I got it from HomeGoods or home sents one of those wonderful stores that I just could spend hours in I saw Paul Hollywood making scones.
And he said never to use a scalloped cutter so I’m using the smooth side instead I listen to you Paul make sure when you press them down don’t twist it until you’ve already cut it completely through or what you’ll do is you’ll seal the sides basically and you want those sides to rise a little right so I’ll just keep rolling out these.
Scraps until they’re all gone okay I’ve got my oven preheated to 425 F and I’ll just make an egg wash real quick with one egg and about a tablespoon maybe I think I went a little over maybe 2 tablespoons of heavy cream and I’ll just brush the tops of each of these because remember I have that cheese that I set aside so I got to.
Stick the cheese to the tops of these babies these bake for 12 to 14 minutes until they’re puffed up light golden brown just around the edges and they spring back when lightly touched and if you can resist you’ll really want to let them cool for a few minutes at least before digging right in.
But I’m seriously not able to resist the smell of the cheese is just incredible y’all so I’m going to break One open while it’s still piping hot look at that inside y’all I can’t even with these scones there’s just something about them I just love I think I found my new favorite like allaround thing and it’s so quick and easy you.
Just saw how quick and easy it was to make these I love Savory B baking just as much as I like sweet baking and these hit all those Savory notes y’all with that pepper the cheese I brought some to my mom and she was just blown away and needed the recipe immediately make a breakfast sandwich with them or a ham sandwich dunk them in.
Soups or stews I did that with my tomato soup recipe or just eat them straight up like this enjoy
