“I love this recipe, I’ve seriously missed cheese scones and these are a rare change from a lot of gf recipes as they taste just as good as recipes with gluten, thank you sooooooo much, the only problem is I can’t stop eating them ! If I’m really good I might have one left for breakfast :)” – Jules
Oh my life, why had I not tried making cheese scones before?! They are AMAZING! I baked a batch of gluten free cheese scones this morning, as a savoury variation on my classic gluten free scone recipe, and was blown away by how delicious they are.
I ate them hot from the oven with butter melting into them droooool. Simplicity works with these cheese scones as they taste so good.
You could also top them with cheese (as we all need double cheese in our lives), chutney, ham, salad, etc. Basically, anything you might put on a sandwich!
While we had them as a lunch option today, you could serve these with afternoon tea. A fun twist on the classic sweet scone option and nice to have an extra savoury option.
I was once served some with bacon jam (trust me, that stuff is AMAZING) and they tasted wonderful together.
Are Gluten Free Cheese Scones Easy to Make?
Yes! Gluten free cheese scones are surprisingly easy to make at home, and very quick to bake. Even inexperienced bakers should do well with this recipe.
My one main tip, don’t skip the xanthan gum else your scones may be quite crumbly. Xanthan mimics gluten’s binding properties and you can pick it up in the free from section of most supermarkets.
Aside from that, you can relax making these and even get your kids involved it you want! My toddler helped me with my last batch of sweet scones and she had a great time patting the dough into shape.
Of course those little hands don’t always create the most beautifully even scones, but it’s all good fun :D. I’ll get Alba helping me with the next batch of cheese scones! She loved eating one for her lunch today and she always gets so stuck into baking.
What Kitchen Equipment Do I Need?
I generally use cookie cutters to cut my scones into a nice neat round shape. If you don’t have cookie cutters, you can also shape them with your hands for a more rustic appearance.
Otherwise you can use a thin-rimmed, floured mug to cut the scone shapes out. Or be really brave and try them free form. I’d personally get some cutters to save you time though!
Can I Use Different Shaped Cutters?
Absolutely! At Christmas time I make star-shaped cheese scones and they always work wonderfully.
Use a medium-sized star cutter and follow the recipe as normal, simply using that different shape.
Gluten Free Cheese Scones Recipe
This recipe makes 10-12 gluten free cheese scones. You’ll find a full method below, and if you scroll down further you’ll find plenty of step-by-step pictures.
These should help you have a visual guide for each stage of the process of making gluten free cheese scones.
You’ll find a full method below, plus photos to guide you. Feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy these gluten free cheese scones, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- 350g (12.4oz) gluten free self-raising flour (I used FREEE by Doves Farm)
- 2 tsp gluten free baking powder
- 0.5 tsp xanthan gum
- 0.5 tsp fine salt
- 100g (3.5oz) unsalted butter, chilled
- 100g (3.5oz) cheddar cheese, plus 30g (1oz) extra for the topping
- 110ml (3.7fl oz) semi-skimmed milk, plus a little extra for glazing
- 2 large eggs
- 0.5 tsp cayenne pepper (optional)
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- Take a large mixing bowl and combine the flour, baking powder, xanthan gum and salt. Add the cayenne pepper if you like a gentle kick to your cheese scones - it adds a lovely flavour.
- Grate the chilled butter into the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
- Grate the cheddar cheese into the mixing bowl and gently stir it through the mixture.
- Add the eggs and milk to the mixture gradually, stirring to combine as you go. You will probably need to get your hands in there again to get a nice pliable dough. If it is sticky, add a bit more flour. If it is dry and breaking apart, add a drop more milk.
- Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick.
- Cut into rounds using a 6-8cm cookie cutter (dust the cutter with a little flour before each press, to reduce the risk of sticking). You should end up with 10-12 cheese scones.
- Place the scones on the greaseproof paper, brush the tops with a little milk and sprinkle the remaining cheddar cheese (finely grated) on top of the scones. A little mound on each.
- Bake for 10-12 minutes at 200C (fan), until risen and golden. Eat straightaway with lots of butter, or allow to cool and freeze for later use.
I hope you have enjoyed making my gluten free cheese scones recipe! It has been wonderful seeing lots of your home bakes, so please do keep sending me photos.
Here are some of the fabulous cheese scones you have made using my recipe so far:
If you fancy trying some other bakes, why not give one of these a go:
- Pesto, Sundried Tomato & Cheddar Savoury Muffins
- White Chocolate & Raspberry Brownies
- Chocolate Drizzle Bundt Cake
Happy baking! x
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