My best friend from University recently had an operation so I made two different kinds of soups and some gluten free cheese scones for her and her family so she needn’t bother with cooking during the first few days of recovery. The scones were a success and even JT couldn’t tell that they were gluten free. The first batch I made to give to my friend, they were true to this recipe and I used Bob’s Red Mill Gluten Free Flour which is mainly Chick Pea flour. I don’t particularly care for chick pea flour because it’s dense and has a particular smell, so I flavoured the first recipe strongly with a little sugar and some orange rind (orange and cheese go very well together!). The second time I made the recipe below and I didn’t need to add sugar nor the orange rind because I used a gluten free flour mix that I blended myself and I increased the gluten free baking powder because I wanted a flakier and a bigger rise out of them — it worked. I’ve put them in the freezer for the next time I see her because she has decided to recover in Florida, lucky duck.
Gluten Free Flour Mix
- 6 parts brown rice flour
- 3 parts yellow corn flour (not meal)
- 1 part tapioca flour
- Combine all of the ingredients above and mix well.
- Use as required in gluten free recipes.
Gluten Free Cheese Scones
Makes 12 scones about 5.5 cm (2 inches diameter)
- 1 cup all-purpose gluten-free flour, plus more for sprinkling (for this recipe, I used 1 tbsp and 1 tsp in the ratios above to yield 1+ cups of gluten free flour)
- 1 tsp xanthan gum
- 3 tbsp nonfat dry milk powder
- 1 tbsp gluten free baking powder
- 1/4 tsp salt
- 1 tsp yellow mustard powder
- 20 g unsalted butter, frozen and grated (please see tip)
- 85 g + 2 tbsps sharp cheddar cheese, grated, frozen (please see tip)
- 1 tbsp Dijon mustard
- 75 mL milk, chilled (plus 2 tbsp more for brushing)
- Combine the dry ingredients and whisk until well mixed.
- Sprinkle the frozen cheese into the flour and mix. Sprinkle the frozen grated butter and cut into the flour using a pastry blender.
- Combine the milk and the dijon mustard and mix well.
- Create a well in the centre of the dry ingredients and pour in the milk and mix until it’s combined.
- Sprinkle a bit of gluten free flour on your work surface and roll out the dough to about 1 cm or 1/2 inch thick. Fold the dough over as you would fold a letter to go into a #10 envelope. I did this twice. You don’t want to over work the dough because then the butter will begin to melt and it won’t be as flaky. Using a bit more gluten free flour, roll out the dough to 2 cm or 3/4 inch thick. Cut with your desired cookie cutter (I used a 5.5 cm (around 2 inches) fluted round).
- Brush tops with the additional milk and sprinkle a pinch more of grated cheese on each top.
- Bake on a Silpat sheet or parchment for 16 minutes or until cheese not the tops is melted and a little browned (you may wish to broil for a minute).
- Serve warm with butter.
- I always buy my butter on sale and cut it into 1/2 cup portions and freeze. Grating frozen butter for pastries is the best way to keep the pastry flaky and light.
- I also buy my baking cheddar on sale and grate it into a zip lock bag and freeze. If you take it out and separate the gratings as it freezes, you will have frozen cheddar flakes that are easily measured for baking and cooking.