Since finding out that I am gluten intolerant (boo, very boring and sad), I have been trying to find good recipes for various baked goods.

I love scones and they are are so easy to whip up with just a few ingredients that you are likely to have in your fridge and pantry. Have that warm scone with really good salted butter or if you are really fancy, clotted cream and strawberry jam.

During the CB (Circuit Breaker aka lock down) I was jonesing for some scones, so I made some gluten free cheese scones. I have also included the recipe for the gluten free flour, feel free to tweak it by using different flours.I don’t really like sweets so I made my scones a little savoury with cheese. Here is the recipe for gluten free cheese scones.

Gluten Free Cheese Scones
213g GF Flour* (see below for GF flour mix recipe)
33g Sugar
1 tbs baking powder
3g xanthan gum
57g butter
100ml milk
1 egg
50g grated cheese

Method
Rub the butter into the dry ingredients
Mix the egg with the milk, take out 1 tbs of the egg milk mixture and use that to glaze the scones
Add the milk egg mixture into the butter flour mix
Knead it and shape it into a log like rectangle, about 10cm x 5cm x 5cm (h)
Cut into triangles 
Glaze with the egg milk mixture and top with more grated cheese

Pre heat oven to 260 degrees
Bake at 218 degrees
Gluten free flour mix 

*GF Flour MIX
450g brown rice flour/millet flour/buckwheat
192g potato starch
75g white rice flour
61g tapioca flour
1 tsp xanthan gum