The Fluffiest Gluten-Free Cheese Scones You Will Ever Eat

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour adds moisture but may alter texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: none

Fresh fruit can add moisture and flavor.

Weigh out 280 g (2 cups) of all-purpose gluten-free flour blend into a bowl.

Add 1 tbsp of baking powder, 2 tsp of kosher salt, and 1 tsp of ground black pepper to the flour.

Grate 142 g (5 oz) of aged extra sharp cheddar cheese, setting aside 2-3 tbsp for later use.

Add the remaining grated cheese to the flour mixture in the bowl.

Add 71 g (5 tbsp) of cold butter, cut into cubes, to the flour mixture.

Use your hands to rub the butter into the flour mixture until it resembles breadcrumbs.

Add 330 g (1 and 1/4 cups) of whole fat buttermilk to the mixture and stir with a fork until combined.

Sprinkle some flour on the counter and turn the dough out, kneading it lightly until it comes together.

Pat the dough into a round about 3/4 to 1 inch thick.

Use a smooth cutter to cut out scones, pressing down without twisting to avoid sealing the sides.

Roll out scraps and cut additional scones.

Preheat the oven to 425°F (220°C).

Make an egg wash with 1 egg and 2 tbsp of heavy cream, then brush the tops of the scones with the wash.

Sprinkle the reserved cheese on top of each scone.

Bake the scones for 12 to 14 minutes until puffed, light golden brown, and spring back when touched.

Let the scones cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens