Savory Scones (Gluten-Free)
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.
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
Storing: Store the scones covered at room temperature or in the refrigerator. You can freeze them in a freezer bag or an airtight container.