Handy for lunchboxes or snacks as an alternative to highly processed crackers or cakes. Pack with cold meat such as chicken or ham and cucumber slices or tomatoes.
Ingredients:
350 grams All Purpose Gluten-Free Flour (self-raising (I used FREEE by Doves))
2 tsps Baking Powder (check gluten free if needed)
1/2 tsp Xanthan Gum
1/2 tsp Sea Salt
100 grams Butter (use chilled butter)
100 grams Cheddar Cheese (use a strong cheese for more flavour)
110 pls Cow's Milk
Whole 2 Eggs (large eggs)
1/2 tsp Paprika (optional)
Directions
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 paprika if you like a gentle kick to your cheese scones
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 stir
Add the eggs and milk to the mixture. You may find it easier to use your hands 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.
Place the dough on the greaseproof paper, top with another piece of greaseproof paper. Then press the dough out with your 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 will 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.
Bake for 10-12 minutes at 200C (fan), until risen and golden.
Eat straightaway, or allow to cool and freeze for later use.
26 minutes · 10 servings
