Cheese & Herb Scones
Ingrediënten
- 350 g gluten-free self-raising flour plus extra for dusting
- 1 teaspoon gluten-free baking powder
- 1 teaspoon mustard powder
- pinch of cayenne pepper
- 60 g unsalted butter diced
- 200 g Cheddar cheese grated
- 1 tablespoon chopped chives or herb of your choice
- 2 large eggs
- 5 –6 tablespoons buttermilk
Instructies
- Sift the flour, baking powder, mustard powder and cayenne into a large bowl.
- Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.
- Mix in 175g of the grated cheese and the herbs.
- Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough.
- Turn out on to a lightly floured work surface and roll out to a thickness of 2.
- 5 cm .
- Stamp out 12 scones using a 4–5 cm cutter and place on a baking sheet.
- Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden.
- Serve the scones warm, with butter, if liked.
Notes / Tips / Wine Advice:
For cheese & herb muffins,
mix together 100 g polenta, 125 g almond flour, 100 g tapioca flour, 3 teaspoons gluten-free baking powder, ¼ teaspoon paprika, 100 g grated Cheddar cheese and 2 tablespoons chopped chives. Mix together 125 ml sunflower oil, 2 eggs and 225 ml milk, then mix the liquid into dry ingredients to make a batter. Line a 12-hole muffin tin with paper muffin cases and spoon in the mixture. Sprinkle each one with 5 g grated Cheddar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 17–18 minutes until golden. Calories per muffin 351Nutritional Information
Calories: 222 kcal
