These delicious one bowl savory Gluten Free Cheese Scones are light and fluffy and loaded with extra sharp cheddar cheese and black pepper.
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Course bread, Breakfast
Servings 8 large scones
Ingredients
- 2 cups (280g) Kim’s all purpose gluten free flour blend (a store bought blend may be substituted, but has not been tested)
- 5 ounces (142g) aged extra sharp cheddar cheese, shredded
- 1 tablespoon baking powder
- 2 tsp kosher salt
- 1 teaspoon ground black pepper
- 5 tbsp (71g) cold butter, cubed
- 1¼ cups (330g) whole fat buttermilk
- 1 large egg
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and pepper. Add all but about 2-3 tablespoon of shredded cheddar and toss to combine.
- Cut cold butter into flour mixture until it resembles coarse crumbs. Add the buttermilk, stirring just until it comes together into a wet dough.
- Turn dough out onto a lightly floured surface and knead gently until smooth. Roll or pat dough into ¾-1 inch thickness. Cut out rounds with a floured 2-inch round cutter, rerolling scraps as necessary. Place scones on prepared baking sheet.
- Whisk together egg and heavy cream in a small bowl and brush the tops of each scone with the egg wash. Sprinkle the scones with the remaining cheddar cheese.
- Bake for 12-14 minutes, or until scones are well risen, light golden brown around the edges, and bounce back when gently pressed. Serve warm or at room temperature.
Notes
Scones will keep, well wrapped at room temperature, for up to 4 days. For longer storage, freeze for up to 3 months.
