Gluten-Free Cheese Scones
These easy gluten-free savory scones are packed with cheesy flavor and have a deliciously tender texture. They bake up with lightly crisp edges and a soft, fluffy center, making them perfect for a savory snack, breakfast, or brunch. Best of all, they’re quick and simple to make with no special equipment required.
Gluten-free Savory Scones
Gluten-free cheese scones are quick and deeply satisfying, with a tender texture and lightly crisp edges. Savory and versatile, they make a wonderful breakfast, brunch, or afternoon treat alongside a cup of coffee or tea. If you prefer something gently sweet, try these buttery and tender gluten-free scones instead.
These savory scones are easy to make with simple ingredients and can be enjoyed warm on their own, with butter, or alongside your favorite spread. They also freeze beautifully, making them a convenient option to have on hand. Simply reheat them whenever you’re ready to enjoy! Definitely a recipe to keep close.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Baking powder: essential for scones; it helps them rise and gives them a light, tender texture.
- Butter: cold, unsalted butter. Keeping the butter cold helps create flaky, tender scones.
- Cheese: Cheddar, Gruyère, and Parmesan all work well. You can also use a combination of cheeses for more flavor.
- Egg: Use a room-temperature egg to help it incorporate evenly into the dough.
- Cream: Heavy cream for the best flavor and a rich, tender texture.
- Milk: Whole milk adds richness and helps create a soft, tender dough.
How to make gluten-free cheese scones
Preheat oven to 370°C (190°F). Line a baking sheet, or two, with parchment paper or a silicone mat.
Whisk gluten-free all-purpose flour, baking powder, and salt in a large bowl. Add the diced cold butter and rub with your fingertips until crumbs form. Add the shredded cheese and mix until evenly distributed throughout the flour mixture.
In another bowl, mix the egg, egg yolk, heavy cream, and milk. Add to the dry ingredients and mix until combined. Don’t knead or overwork the dough if you want fluffy and tender scones.
Transfer the dough to a lightly floured surface (gluten-free flour). Gently shape it into a round disc about ¾-inch (2 cm) thick. Using a sharp knife, cut the dough into 8 wedges
Place the scones on the baking sheet, leaving some space between each one, brush them with cream, and sprinkle with shredded cheese.
Bake for 20 minutes or until golden brown around the edges and the cheese on top is melted and golden. Serve warm.
Good to know: baking tips
- Cold butter: for tender, flaky scones. Dice the butter and work it into the dry ingredients fast.
- Don’t overmix the dough: This is very important for every scone recipe; mix just until the ingredients come together. If you want light and tender scones, overworking the dough can make them dense.
- Shredded cheese on top: Sprinkle extra shredded cheese over the scones before baking for a golden, cheesy crust.
- Bake until lightly golden: The scones should be golden around the edges. Overbaking can dry the scones.
Make it your own: serving options
- Plain: leave the scones plain, as they are. Serve warm.
- Jam: fill the scones with jam, classic. Perfect for brunch!
- Butter: Serve warm with a little butter or your favorite spread.
- Cream cheese: another classic option. You can also mix, spread with cream cheese or butter, and fill with jam.
You might wonder: FAQ
Can I make cheese scones ahead of time? Yes. You can bake the scones ahead of time and reheat them before serving. They also freeze wonderfully!
What cheese is best for cheese scones? Cheddar and Parmesan are excellent choices because they have a strong flavor and melt well. Gruyère also works well.
For more small bake recipes
If you want more gluten-free small treats, you should try these recipes:
Savory Scones (Gluten-Free)
Ingredients
- 4 cups gluten-free all-purpose flour
- 2 tablespoons baking powder
- Pinch of salt
- ½ cup unsalted butter, cold and diced
- 7 ounces shredded cheese (200g), about 1 and 3/4 cups
- 1 egg, room temperature
- 1 egg yolk
- ⅓ cream
- ½ cup milk
Instructions
- Preheat oven to 370°C (190°F). Line a baking sheet, or two, with parchment paper or a silicone mat.
- Whisk gluten-free all-purpose flour, baking powder, and salt in a large bowl. Add the diced cold butter and rub with your fingertips until crumbs form. Add the shredded cheese and mix until evenly distributed throughout the flour mixture.
- In another bowl, mix the egg, egg yolk, heavy cream, and milk. Add to the dry ingredients and mix until combined. Don’t knead or overwork the dough if you want fluffy and tender scones.
- Transfer the dough to a lightly floured surface (gluten-free flour). Gently shape it into a round disc about ¾-inch (2 cm) thick. Using a sharp knife, cut the dough into 8 wedges.
- Place the scones on the baking sheet, leaving some space between each one, brush them with cream, and sprinkle with shredded cheese.
- Bake for 20 minutes, or until golden brown around the edges and the cheese on top is melted and golden. Serve warm.
Notes
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