Okay, let's get cooking! We all have those moments, don't we? The unexpected guest arriving, the sudden craving for something special that isn't always on the menu (especially if you're gluten-free!). That's where this recipe comes in. It's for a Gluten-Free Cheddar and Chive Scone, and it's honestly a lifesaver. I love traditional English scones, but the gluten-free versions can sometimes be a bit… wanting. Dry, crumbly, bland – the trifecta of gluten-free baking nightmares. So, I set out to create a scone that was actually delicious, packed with flavor, and perfectly tender. This is the result, and trust me, it's a winner. It’s the perfect little nibble for afternoon tea, a savory breakfast treat, or even a unique side with soup. It's versatile, delicious, and surprisingly easy to make. Let's dive in!
Gluten-Free Cheddar and Chive Scones: Savory Perfection in Every Bite
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This recipe makes about 8 scones, and trust me, they won’t last long!
Ingredients:
- 2 cups (240g) Gluten-Free All-Purpose Baking Flour (I recommend a blend that contains xanthan gum for best results. If yours doesn't, add 1 teaspoon xanthan gum.)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder (optional, but adds a nice savory note)
- 6 tablespoons (85g) Cold Unsalted Butter, cut into small cubes
- 3/4 cup (85g) Sharp Cheddar Cheese, shredded. Extra cheddar for topping, a quarter cup is plenty.
- 1/4 cup Fresh Chives, finely chopped
- 3/4 cup + 1 tablespoon Buttermilk, cold (see tips below for alternatives!)
- 1 large Egg, lightly beaten (for egg wash)
Instructions:
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Get Ready to Rumble (and Preheat!): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. A [silicone baking mat](Amazon link) works wonderfully here too! It helps bake the scones evenly.
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Dry Mix Magic: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and garlic powder (if using). This ensures the leavening agents are evenly distributed.
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Butter Up (the Flour): Add the cold, cubed butter to the dry ingredients. Using a pastry blender (if you have one) or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The colder the butter, the better the scones will be. If you find the butter is getting too soft, pop the bowl into the freezer for a few minutes. A solid pastry blender is crucial, this [pastry blender](Amazon link) should do the trick.
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Cheese & Chive Party: Stir in the shredded cheddar cheese and chopped chives. Make sure the cheese is evenly distributed throughout the mixture. Save some cheddar to sprinkle those scones at the end.
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Buttermilk Time: Make a well in the center of the dry ingredients. Pour in the buttermilk. Gently stir until just combined. Don’t overmix! Overmixing develops the gluten (which we don't want here!), leading to tough scones. The dough will be shaggy and slightly sticky, and that's okay. That's why it is advised that the buttermilk must be really really col.
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Shape Up: Turn the dough out onto a lightly floured (gluten-free, of course!) surface. Gently pat the dough into a circle about 1 inch (2.5 cm) thick. If it’s too sticky to handle, lightly flour your hands as well.
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Cut It Out: Using a 2-inch (5 cm) biscuit cutter, cut out the scones. Re-roll the scraps to cut out additional scones, but keep in mind that these might not rise as high.
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Egg Wash and Sparkle: Place the cut-out scones onto the prepared baking sheet. Brush the tops with the lightly beaten egg (egg wash) and sprinkle with the reserved shredded cheddar cheese. This gives them a beautiful golden-brown color and adds extra flavor.
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Bake Away: Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool Down: Transfer the scones to a wire rack to cool slightly before serving. These are best enjoyed warm! Slather some butter or cream cheese on them, or serve them alongside your favorite soup.
Tips & Tricks for Scone Success:
- Buttermilk Substitute: If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding enough milk (dairy or non-dairy) to reach ¾ cup. Let it sit for 5 minutes before using. This will help to get your baking soda to react and rise the scones.
- Freezing: These scones freeze beautifully! Bake as directed, let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag. To reheat, bake from frozen at 350°F (175°C) for about 10-15 minutes, or until warmed through. Great for a quick breakfast!
- Spice it Up: Feel free to add other herbs and spices to the dough. A pinch of red pepper flakes, some dried rosemary, or a bit of onion powder can all add a delicious twist.
- Cheesy Variations: Experiment with different cheeses! Gruyere, parmesan, or even a smoked gouda would be fantastic in these scones. Always ensure the cheese is pre shredded. And remember to substitute the same quantity.
- Make them Bigger: For larger scones, adjust the baking time accordingly, adding a few extra minutes.
- Dairy-Free Option: Use dairy-free butter, cheese, and buttermilk substitute to make these scones dairy-free. Ensure that your gluten-free blend is also dairy-free.
- Serving Suggestions: They pair perfectly with soups, as a side to lasagna perhaps, or just serve them warm with clotted cream for morning or afternoon tea.
Recipe Card
Gluten-Free Cheddar and Chive Scones
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 8 scones
Ingredients:
- 2 cups (240g) Gluten-Free All-Purpose Baking Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder (optional)
- 6 tablespoons (85g) Cold Unsalted Butter, cubed
- 3/4 cup (85g) Sharp Cheddar Cheese, shredded
- 1/4 cup Fresh Chives, chopped
- 3/4 cup + 1 tablespoon Buttermilk, cold
- 1 large Egg, beaten (for egg wash)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together dry ingredients in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheese and chives.
- Make a well in the center, add buttermilk, and gently stir until just combined.
- Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle.
- Cut out scones with a 2-inch biscuit cutter.
- Place on baking sheet, brush with egg wash, and top with cheese.
- Bake for 15-20 minutes, or until golden brown.
- Cool slightly before serving.
Enjoy these delightful gluten-free cheddar and chive scones! They're so easy to make, packed with flavor, and perfect for any occasion. Happy Baking! Using proper measuring cups will help make the recipe. I cannot recommend thist [measuring cup set](Amazon link) enough!
And there you have it! I hope you enjoy these as much as I do. Baking gluten-free can feel intimidating, but I promise, with a little bit of practice (and this amazing recipe!), you’ll be a pro in no time. Happy Baking!