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!
What dairy free cheese is best to bake with?
This is down to personal choice and where you are in the world, it would be great if people could add their preference in the comments and where in the world they are so that we can share tips. Personally, here in the UK I prefer my cheese to taste as strong as possible and usually this is not possible with dairy free cheeses. However, I have fallen in love with the applewood smoked vegan cheese made by Ilchester here in the UK. I use it in my Seriously Good Stuffed Crust Pizza – gluten and dairy free. The supermarket own brand cheddars and parmesan are great to add too. A TOP TIP: would be to mix different cheeses to your cheese scones to achieve the best texture and taste, but it may have to be a trial and test for for the first couple of batch until you’re happy.
Other savoury gluten free recipe inspiration
How about these delicious gluten free dinner, lunch and picnic round-ups packed with ideas to tickle your taste buds; National Picnic Week – the gluten free kind that everyone can enjoy, Delicious simple dinner ideas #cookblogshare 2020 week 46
Gluten and Dairy Free Cheese Scones Recipe
A simple cheese scone recipe using basic store cupboard ingredients but made gluten free. The are particularly delicious eaten still warm with lashings of butter.
- 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 powder Must be powder, ready made mustard is NOT gluten free
- 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
Add flour and salt to a large bowl and rub in butter to make fine breadcrumbs, I use a pastry cutter because I'm fussy and don't like the dough getting under my nails!
Stir in the grated cheese and cream of tartar.
Combine the milk, water and tsp of mustard and pour onto the dry ingredients using a rounded knife to bring together into a dough.
- Turn out onto a floured surface.
- DO NOT TOUCH WITH YOUR HANDS
- 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.
- Cut your dough into 6 squares, either keep them in any rustic shape or pat them until they’re uniformed squares
- Brush tops with a beaten egg or milk alternative and sprinkle over some left over grated cheese.
Bake in oven at 200°C/180°C fan/400°F/Gas 6 for 12mins
The scones will be cooked if they sound hollow when you tap the base.
- Allow to cool completely or be like my family and devour the lot whilst still steaming!
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too