Gluten-Free Cheddar and Chive Scones
These Gluten-Free Cheddar and Chive Scones are buttery, cheesy, and packed with flavor. A savory twist on a classic scone recipe—perfect for breakfast, brunch, or a cozy snack!
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Ingredients
- 225 g 1-to-1 gluten-free flour Bob’s Red Mill
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 8 tbsp butter grated and very cold
- 160 g full fat Greek yogurt
- 1 egg
- 3/4 cup cheddar cheese grated
- 2 tbsp fresh chives chopped
- 2 tbsp melted butter
- ¼ tsp garlic powder optional
Instructions
- Grate cold butter then place into freezer while preparing the rest of the ingredients so it stays very cold.
- In a large mixing bowl, add dry ingredients and whisk together.
- Add in cold butter and mix using fingers (or a pastry cutter) to coat the butter evenly within the gluten-free flour mixture.
- Add Greek yogurt, egg, grated cheese, and chives to a separate small bowl and mix using a spatula, then pour into the dry ingredients. Mix well until evenly combined and dough starts to form.
- Using clean, wet hands form dough into a ball and flatten into a disc onto a clean work surface. About 7 inches in diameter.
- Cover tightly in plastic wrap and place in refrigerator for 30 minutes.
- After 30 minutes of chilling in refrigerator, preheat oven to 500°F and place the disc into the freezer to chill another 15 minutes. Line a baking sheet with parchment paper.
- After 15 minutes of chilling in freezer, cut the dough in half, then cut each half into equal thirds. 6 scones altogether. Place on prepared baking sheet, then into the preheated oven and immediately turn oven temperature down to 425°F.
- Bake for 12-14 minutes until scones are golden.
- After baking, transfer scones onto a wire rack and allow to cool for 20 minutes.
- Melt 2 tbsp butter and if using, add ¼ tsp garlic powder to melted butter. Brush onto cooled scones and serve.
Notes
Measuring gluten-free flour in grams is going to give you the best results, however many gluten-free flours are different so if dough is too dry, using wet clean hands will help to moisten the dough to help it stick together. If dough is too wet, add in 1 tsp of flour at a time until dough is easier to work with. It should be moist, not wet.
Store leftovers in airtight container for up to 3 days in fridge. Scones can be frozen for up to 3 months. Thaw and warm in oven before serving.
Dough can be refrigerated for up to 24 hours before baking.
Nutrition
Serving: 1scone | Calories: 409kcal | Carbohydrates: 33g | Protein: 8.5g | Fat: 24g | Trans Fat: 0.7g | Cholesterol: 98mg | Sodium: 1330mg | Potassium: 70mg | Fiber: 1.38g | Sugar: 3g | Calcium: 222mg | Iron: 0.82mg
Servings: 6 scones
Calories: 409kcal