Enjoy delicious gluten free cheese scones made by Lucy Elliott. Perfect for a tasty and guilt-free snack or breakfast. Order yours now! 🧀
Delicious Gluten-Free Cheese Scones by Lucy Elliott
Today we have a delicious gluten-free cheese scone recipe adapted from Becky Excell. The ingredients include gluten-free flour, baking powder, xanthan gum, butter, extra mature cheddar cheese, English mustard, salt, pepper, milk, and egg. These scones are perfect for a savory snack or addition to any meal.
With a combination of sharp cheddar cheese and the kick of English mustard, these scones are sure to be a hit with your family and friends. The recipe is easy to follow and the end result is a batch of golden, cheesy scones that are irresistible. Whether you are gluten-free or not, these scones are a must-try for any cheese lover.
Indulge in these Irresistible Gluten-Free Cheese Scones!
Hello everyone welcome to my kitchen today I’m going to be doing something very special I am going to be making some gluten-free cheese scun now today as we’re watching this it is Father’s Day in the UK and my Dad recently discovered that he couldn’t eat gluten anymore so I made these for him for Christmas he loved them so much that I’m.
Going to make them again for Father’s Day and I thought I’d show you how to do them cuz they’re really quick and easy and you only need one or two specialist ingredients really and once they’re in your cupboard they’re so handy for glutenfree baking so I’m going to leave it to voice over Lucy from this point on yeah.
Enjoy for this you will need 340 G of glutenfree flour you’ll need a teaspoon of gluten-free baking powder 1/4 teaspoon of zanthin gum 85 G of butter 200 g of extra mature cheese added 2 tpoon of mustard salt and pepper 180 Ms of milk and a beaten egg find a baking tray and useful things are.
A big bowl a baking rack and also a pet knife I’m just setting the oven here to 200° C and we’re ready to get baking the first thing I’m doing here is putting my gluten-free flour into a big bowl along with the baking powder and the danthon gum once those are in we’re going to add our butter it’s cold butter.
That’s cubed and then using our hands we’re going to rub it together to make sort of a breadcrumb consistency you can see I’ve got lovely Clean Hands I’m taking off all my rings for this um and then we can start rubbing it between our thumbs and our fingers to get a lovely consistency once we’ve achieved that.
We’re going to add in our salt and pepper and our mustard this is just English mustard because it works really well with with the extra mature cheese I went for the Cornish cruncher from marks and Spencer because it’s got a really good uh mature taste that comes through in a scon I’m adding 2/3 of this cheese and reserving the rest and then.
Just giving all of that a quick mix making a well in the center of the flour I’m pouring in all of that milk and using a metal object it could be a spoon or whatever I’m using a palet knife we’re going to fold that together the reason that we’re using something metal is so it doesn’t get all claggy.
And stick to the spoon and it doesn’t warm up with our hands because we want this to be a nice flaky dough once our gorgeous dough is clean together I’m going to sprinkle on some of that gluten-free flour onto a clean surface so we can start forming our scon I’m piling it all all out and then.
I’m going to give this a very quick need to bring it together obviously there’s not really any gluten in this to develop so we’re just making sure that it’s all cleaning together so we can roll out nicely I’m now shaping it into a disc that’s about 3 to 4 cm deep and just making sure that it’s nice and even then.
I’m using our cutter and pressing straight down you don’t want to twist this so you don’t compromise any rise you might get you won’t get a lot of rise on these because they’re glutenfree but there we go we’re going to pop that on the baking sheet and we’re going to carry on doing this I got about four scon out of this but they are chunky.
Scon you could do little baby ones for tea you could do thinner ones but I wanted proper chunky boys now we are going to top these I’m using a little egg on them to make them lovely and shiny and also to make the cheese stick and I’m just using a pastry brush to apply.
That ready to pile on the remaining cheese once that’s done we can pop them in the oven it’s lovely and preheated now and it’s going to go in for about 13 to 15 minutes once they’re lovely and golden and firm.
To the touch we can pop these onto a a cooling rack I’m just doing this slowly and carefully to make sure that I don’t get any cracks but these were gorgeous and held together fantastically and here they are beautiful cheese scon lovely and Golden Crisp outside very.
Nice so there we go I hope you enjoyed finding out how to make these glutenfree scans like I said my dad absolutely loved them normally in supermarkets they’re super super expensive and if you go somewhere like a garden center they’re like prepackaged tiny little scon that aren’t really worth the amount they’re charging for them it just shows.
That gluten-free baking can be you know fairly cheap once you’ve got the ingredients if you like this then please like And subscribe to this channel I make videos nearly every week if you like cooking videos then I’m happy to make more let me know what you’d like me to B below and I guess I see you around bye.
