Cheddar Onion Scones

This is possibly the best thing to wake up to on a Sunday morning. Whether you are gluten-free in your diet or not, I promise everyone you serve this too will LOVE it (and also wont be able to tell they are gluten free!).

Scones may seem like they take a lot of work, but I promise you they don't. Just get ready to use your hands (to kneed the dough, which by the way takes 5 minutes to form) and you have already done most of the work.

What You'll Knead (hehe):

• 270g gluten free multipurpose flour (I used Bob Red Mills 1:1 GF flour blend)

• 20g cornstarch

• 2 teaspoons baking powder

• 1 teaspoon salt

• 20g sugar

• 113g butter (cold and diced)

• 115g heavy cream (cold)

• 1 egg (cold and beaten)

• 1/2 cup grated cheese (I used cheddar)

• 1/3 cup chopped chives or green onion

Additional: have some heavy cream on hand to brush the scones just before baking.

How To:

1. Preheat your oven to 400 degrees Fahrenheit and place your lined baking sheet with parchment paper into the freezer.

2. In a large bowl, take your multipurpose flour, cornstarch, salt, baking powder, and sugar and mix until well combined.

3. Add in your grated cheese and green onion and lightly fold into the flour mixture.

4. Add in your cubed butter and this is where we start using our hands (or you can use a pastry cutter if you have one). Mix the cubes of butter into the dry ingredients and break down the butter with the flour until the mixture looks like wet sand. Try not to warm the butter up too much with your hands.

5. Once you have that wet sand mixture, create a little well in the middle of the bowl to add in the wet ingredients.

6. Add in your beaten egg and heavy cream and fold into the mixture until a dough is formed.

7. Knead this dough with your hands for around 30 seconds - 1 minute. If your dough seems to be too warm to mould into a large circle (to cut into scone shapes), put your dough in the fridge for up to 10-15 minutes.

8. Form your dough into a 8x1 inch thick circle and cut evenly into triangles.

9. Brush each scone with a light layer of heavy cream and bake in the oven for 20-25 minutes, or until golden.

10. Once baked, let cool completely and serve with fresh butter.

    
    

If your dough ends up being a bit sticky, stick it back into the fridge before forming into triangles!

Enjoy!

💛love & wellness,

xo Mel