cheese and herb scones
Preparation time 15 minutes, Cooking time 15 minutes
350 g (11½ oz) gluten-free self-raising flour, plus extra for dusting
1 teaspoon gluten-free baking powder
1 teaspoon mustard powder
pinch of cayenne pepper
60 g (2¼ oz) unsalted butter, diced
200 g (7 oz) Cheddar cheese, grated
1 tablespoon chopped chives, or herb of your choice
2 large eggs
5–6 tablespoons buttermilk
Sift the flour, baking powder, mustard powder and cayenne into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs. Mix in 175g (6 oz) of the grated cheese and the herbs.
Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough. Turn out on to a lightly floured work surface and roll out to a thickness of 2.5 cm (1 inch). Stamp out 12 scones using a 4–5 cm (2 inch) cutter and place on a baking sheet.
Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden. Serve the scones warm, with butter, if liked.
For cheese & herb muffins, mix together 100 g (3½ oz) polenta, 125 g (4 oz) almond flour, 100 g (3½ oz) tapioca flour, 3 teaspoons gluten-free baking powder, ¼ teaspoon paprika, 100 g (3½ oz) grated Cheddar cheese and 2 tablespoons chopped chives. Mix together 125 ml (4 fl oz) sunflower oil, 2 eggs and 225 ml (7½ fl oz) milk, then mix the liquid into dry ingredients to make a batter. Line a 12- hole muffin tin with paper muffin cases and spoon in the mixture. Sprinkle each one with 5 g (¼ oz) grated Cheddar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 17–18 minutes until golden. Calories per muffin 351
|cheese and herb scones|