I don't make scones very often, but every now and then it's nice to have a scone for dinner or dessert. These herb and cheddar scones are perfect for a savory meal. They would go nicely with eggs, or a BBQ style meal. Make them into small wedges or circles if they're a side rather than main part of your meal! Enjoy!
In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt
1/4 tsp fresh ground pepper
Chop in with a pastry cutter:
1/2 cup butter, chilled
Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs
Stir into flour mixture with a fork, just until dough forms - don't overwork!
cream/egg mixture, from above
1 Tbsp freeze-dried dill (or 2 Tbsp fresh dill)
1 Tbsp freeze-dried chives (or 1/4 cup fresh chives or scallions)
1 cup grated sharp cheddar cheese
Knead just a few times with your hands to help it all hold together (don't overwork - you don't want to heat up the dough/butter or over-mix). Working quickly, press into a 1/2" thick circle on the parchment paper lined pan. You can use a butter knife or large flat-edged dough scraper to gently cut/separate into wedges. Slide them just apart from each other. You can also roll and cut out circles, or squares to make smaller scones. Just lower the baking temperature by 4-5 minutes.
Brush the tops of the scones with additional heavy cream. If desired, you can sprinkle more dill and scallions on the top.
*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum
I made big wedges for these scones, but you can make smaller scones, too. Just reduce cooking time by a few minutes.
Herb-Cheddar Scones (Gluten Free)
Preheat oven to 425 F. Line a cookie sheet with parchment paper.In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt
1/4 tsp fresh ground pepper
Chop in with a pastry cutter:
1/2 cup butter, chilled
Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs
Stir into flour mixture with a fork, just until dough forms - don't overwork!
cream/egg mixture, from above
1 Tbsp freeze-dried dill (or 2 Tbsp fresh dill)
1 Tbsp freeze-dried chives (or 1/4 cup fresh chives or scallions)
1 cup grated sharp cheddar cheese
Ingredients prepped, with butter chopped into the flour mixture. Everything mixed together just until the dough forms, then kneaded just a few times.
Knead just a few times with your hands to help it all hold together (don't overwork - you don't want to heat up the dough/butter or over-mix). Working quickly, press into a 1/2" thick circle on the parchment paper lined pan. You can use a butter knife or large flat-edged dough scraper to gently cut/separate into wedges. Slide them just apart from each other. You can also roll and cut out circles, or squares to make smaller scones. Just lower the baking temperature by 4-5 minutes.
You can make scones large or small. Here, I pat them into one large circle and cut it apart into wedges. These were for larger dinner-sized scones.
Brush the tops of the scones with additional heavy cream. If desired, you can sprinkle more dill and scallions on the top.
Brushed with cream before baking.
Bake immediately at 425 F for about 20 - 22 minutes, until nicely browned. (For smaller sized scones, cook a few minutes less). Scones are best fresh and warm. You can freeze and reheat any leftovers in the oven.
Fresh from the oven! Yum!
*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum
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