Cheesy Gluten Free Scones
This recipe is a great snack but very indulgent it should make 10-12 scones. We had ours with some cured meat and pickles and Lara put cream cheese and mango chutney on hers.
350g of Gluten Free Self raising flour
2tsp of gluten free baking powder
0.5tsp of xanthan gum
0.5tsp of salt
100g of chilled butter ( grated)
150g of grated cheese of your choice (an extra 50g for the topping)
60ml of semi skinned milk
50ml of double cream
2 large eggs
1tsp of smoked paprika
Pre heat the oven to 200c fan and prepare a baking tray with greaseproof paper.
In a large mixing bowl add the flour, baking powder, xanthan gum, salt and paprika and mix together. Add the grated chilled butter into the mix and rub together to produce a breadcrumb like mixture.
Once mix is like breadcrumbs add the cheese and gently stir through.
In a jug add the eggs, milk and cream and mix together. Then slowly add the egg mixture into the flour mix, until combined, if it is too wet add a bit more flour.
On a dusted surface, roll out the dough, until 3cm thick, using a 6-8cm cutter cut out the dough and this should make 10-12 cheese scones.
Place the scones on the greaseproof paper and brush the milk on top before adding the remainder cheese.
Bake for 10-12 minutes until the scones are golden.