The secret to these gluten-free cheese and onion scones lies in the balance of textures and flavors. The flaky layers are created by the cold butter incorporated into the gluten-free flour, which rises beautifully in the oven. Combined with the rich, sharp cheddar cheese and the sweetness of caramelized onions, each bite delivers a delightful blend of savory flavors with a tender crumb. The scones are a testament to how gluten-free baking can be just as satisfying as traditional recipes, making them a perfect choice for both gluten-free and regular eaters alike.
Ingredients:
- 2 cups gluten-free self-raising flour (or use gluten-free all-purpose flour with 2 tsp of baking powder)
- 1/4 tsp xanthan gum (if not already in your gluten-free flour mix)
- 1/2 tsp salt
- 1 tsp mustard powder (optional)
- 1/4 tsp ground black pepper
- 1 tsp baking powder
- 1/4 cup cold butter, cubed
- 1 cup sharp cheddar cheese, grated
- 1 small onion, finely chopped
- 1/2 cup milk (or dairy-free milk)
- 1 large egg
- 1 tbsp olive oil (for cooking onions)
- Extra milk (for brushing)
Instructions:
- Prepare the onions:
In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and golden brown, about 5-7 minutes. Set aside to cool. - Preheat the oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Mix the dry ingredients:
In a large mixing bowl, combine the gluten-free self-raising flour, xanthan gum (if using), salt, mustard powder, black pepper, and baking powder. - Cut in the butter:
Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Make sure not to overmix; the cold butter will help make the scones flaky. - Add the cheese and onions:
Stir the grated cheddar cheese and cooled onions into the flour mixture. Mix well to distribute evenly. - Prepare the wet ingredients:
In a small bowl, beat the egg and milk together until well combined. Pour this into the dry ingredients and gently mix with a spoon or spatula until a soft dough forms. Be careful not to overmix to avoid tough scones. - Shape the scones:
Lightly flour a clean surface with gluten-free flour. Transfer the dough to the floured surface and gently pat it into a circle about 1 inch thick. Using a round cutter (or a knife), cut out scones and place them on the prepared baking sheet. - Brush and bake:
Brush the tops of the scones with a little milk for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen. - Cool and serve:
Allow the scones to cool on a wire rack for a few minutes before serving. These are best enjoyed warm with a pat of butter or alongside a bowl of soup.
