I love cheese scones, I’ve decided I don’t make them enough. There’s something utterly satisfying about cuddling up in a comfy chair with a cup of tea and a fresh out of the oven still slightly warm cheese scone with butter. That’s the problem, these comfort food bakes always disappear within minutes of baking them; 1 hour to prepare and cook two batches, minutes to devour by my ravenous clan. ‘Take it as a compliment Rebecca’, I’m told as my husband stuffs another into his mouth – whole, not even a bite! I most certainly do!



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Cheese Scones | gluten and dairy free
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 6 scones
Author: Glutarama
  • 250 g GF plain flour
  • pinch of salt
  • 30 g butter
  • 125 g grated dairy free cheese the stronger the better
  • 1 tsp English mustard
  • 1/2 tsp cream of tartar
  • 75 ml dairy free milk
  • 75 ml water
  • 1 egg beaten to glaze or if vegan use a milk alternative
  • extra grated cheese to top each scone
  1. Add flour and salt to a large bowl and rub in butter to make fine breadcrumbs, I use a pastry mixer.
  2. Stir in grated cheese and cream of tartar.
  3. Combine the milk, water and tsp of mustard and pour onto the dry ingredients.
  4. Using a rounded knife mix the ingredients until they come together as a dough.
  5. Turn out onto a floured surface.
  7. Using palette knife or spatula pat the cheese dough into a large rectangle approximately 1 inch think. By not touching or over working the dough you will achieve a better rise to the scone.
  8. Cut your dough into 6 squares, either keep them in any rustic shape or pat them until they're uniformed squares
  9. Brush tops with a beaten egg or milk alternative and sprinkle over some left over grated cheese.
  10. Bake in oven at 200C/400F/Gas 6 for 12mins
  11. The scones will be cooked if they sound hollow when you tap the base.
  12. Allow to cool completely or be like my family and devour the lot whilst still steaming!