Cheesy Herb Scones with Cheddar and Chives

Shopping list

• 300 g gluten-free plain flour blend — with added xanthan gum

  Sub
• 2 tsp gluten-free baking powder

  Sub
• 75 g cold butter — cubed

  Sub
• 100 g mature Cheddar cheese — grated

  Sub
• 3 tbsp fresh chives — finely chopped

  Sub
• 0.5 tsp sea salt

  Sub
• 0.25 tsp black pepper

  Sub
• 150 ml whole milk — plus extra for brushing

  Sub
• 1 piece egg — beaten

  Sub

Step by step

1. 1

   Preheat the oven to 220°C (200°C fan) and line a baking tray with baking parchment.

2. 2

   In a large bowl, mix the gluten-free flour, baking powder, salt and pepper.

3. 3

   Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.

4. 4

   Stir in most of the grated Cheddar (reserve a handful for topping) and all the chopped chives.

5. 5

   Make a well in the centre, add the beaten egg and milk, and mix with a cutlery knife until just combined into a soft dough. Do not overmix.

6. 6

   Turn out onto a lightly floured (gluten-free) surface and gently pat into a round about 2.5 cm thick.

7. 7

   Cut into 8 wedges or use a 6 cm round cutter for rounds, re-rolling scraps gently.

8. 8

   Place on the prepared tray, brush tops with a little milk, and scatter over the reserved cheese.

9. 9

   Bake for 12– 15 minutes until risen and golden on top.

10. 10

    Cool on a wire rack for a few minutes and serve warm.