- 350g white self-raising gluten and wheat free flour
- 1 ½ teaspoons gluten and wheat free baking powder
- ½ teaspoon mustard powder
- 60g butter - cut into small cubes
- ¼ teaspoon salt
- 75g mature cheese - grated
- 100 to 150ml milk
- 1 egg - beaten for the egg wash
Pre-heat oven to 200˚C, 180˚C fan, Gas mark 6. Line a baking tray with baking paper.
Sift together the flour, baking powder, mustard powder and salt and rub in the butter until you have a fine breadcrumb consistency.
Stir in the cheese, keeping some back to sprinkle on the tops of the scones. With a fork, mix lightly and quickly, adding milk a little at a time until you have a soft dough.
Turn the mixture out onto a board sprinkled lightly with gluten free flour. Gently pat down to about 3cm in thickness and cut into triangles or use a cutter shape of your choice. Makes 8 scones. Brush with the beaten egg and sprinkle with the remaining cheese.
Bake for 15 to 20 minutes, until nicely browned and cool on a wire rack.
These cheese scones keep well in an airtight container for several days. Serve with lashings of butter.
Try adding mixed dry herbs, fresh chives or some small pieces of crispy streaky bacon (that you have already cooked) to the mixture.