I love cheesy things and at school the first things we learned to make in Food Technology (Domestic Science) were hot chocolate, cheese on toast and cheese scones. My Nana loved my scone recipe so much she upgraded hers to include the mustard powder and cayenne pepper!
What you need to know:
Prep time: 30 mins
Cook time: 15-20 mins
Oven temp.: 180 °C
Ingredients for 8 large scones:
16 oz / 450 g gluten-free flour
15ml gluten-free baking powder
(3 tsp) large pinch salt
sprinkle of cayenne
pepper/chili powder (optional)
1 tbsp mustard powder
9 oz / 250 g strong Canadian cheddar cheese
3 tsp / 15 ml vegetable oil
125 ml milk (maybe a bit more depending on how it mixes)
1. Sift the gluten-free flour, baking powder, salt, cayenne pepper and mustard powder into a large bowl.
2. Add the cheese and mix through the flour mixture.
3. Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter that usually gets rubbed into the flour. By using oil you save time.
4. Pour the milk, egg and oil mixture into the dry flour ingredients and using a metal spoon or fork mix the dough until it clumps together. If it is a bit dry splash some more milk onto the dough.
5. Press the dough out onto a flat clean gluten-free floured surface until it is about 5mm thick. Fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
6. Cut your scones out using a round cutter, you can decide the size, or if you don’t have a cutter a drinking glass is quite good! Place them on a lightly greased baking tray and pop them in the oven for 15-20 mins or until they have risen and are golden brown.
7. Serve warm with lashings of butter and more cheese.