The best gluten-free scones recipe gets a savory twist, with cheddar cheese and fresh chives. These savory scones taste amazing as a side dish to any meal, any time of day!
If you’re looking for gluten-free cheese scones that are light, fluffy, and rise well ever time, these delicious scones will hit the mark! This post has all the tips and tricks to make a savory version of our favorite gluten-free scone recipe.
These fluffy herb gluten free cheese scones taste amazing on their own, but they also make a great accompaniment to eggs and bacon, salads, or soup.
The texture of the scones is always light and fluffy, thanks to plenty of baking powder and high-quality gluten-free flour. It’s one of my favorite ways to change up your typical scone recipe and give it the sharp bite of gluten free cheeses!
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Why You’ll Love This Recipe
- Light and fluffy
- Rise well
- Easy to make
- Savory twist on classic scones
- Rich flavor
You also might like these recipes for gluten-free blueberry scones, gluten-free chocolate chip scones or this post on how to make gluten-free scones!
For more gluten-free appetizers, you also might like these deviled eggs with relish or gluten-free cheese breadsticks!
Ingredients You’ll Need
Here are some of the ingredients that make these cheese biscuits really shine!
- Baking powder: A full tablespoon of baking powder helps gluten-free scones turn out nice and light.
- Sour cream: Sour cream gives these scones richness but also helps them hold their shape during baking.
- Frozen grated butter: Frozen grated butter is KEY to creating light and flaky scones. The cold butter and breadcrumb-like mixture of flour melts as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges.
- Cheddar cheese: Sharp cheddar cheese adds strong savory flavor and tang to these scones.
How to Make Gluten-Free Cheese Scones
Make the Scones
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Stir in the mix-ins to the flour mixture until evenly distributed. In a separate small bowl, whisk together the sour cream and egg until combined.
- Using a rubber spatula, stir the wet ingredients into the dry ingredients until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the scone dough to the parchment paper. Clean and wet your hands again then pat the cheese scones dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
- Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
- After 30 minutes take the gluten-free cheese scones dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet.
- Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
- Transfer the scones to a cooling rack and let cook for 20 minutes before serving.
Make the Chive Butter
- Whisk the garlic chive butter ingredients together. Brush over the top of the scones after baking.
Storage Instructions
These savory gluten free cheese scones are best enjoyed on the day they are baked. However, you can also store them in an airtight container at room temperature for up to two days.
FAQ
To get the perfect scone that is light and fluffy, be sure to use a full tablespoon of baking powder, like in this recipe. Double-check to make sure the baking powder is fresh (less than 6 months old), don’t over-knead your dough, and don’t add more flour than the recipe calls for.
Yes—one beaten egg helps bind the dough and creates a nice pliable dough, as in this gluten free cheese scones recipe.
This great gluten free scone recipe calls for frozen butter (to create a light, flaky dough), baking powder (to get a nice rise), and sour cream (for added richness.)
Expert Tips & Tricks
- Resting the scone dough for 30 minutes before baking allows the gluten-free flour to hydrate. (Gluten-free flour takes longer than regular flour to absorb moisture.)
- You can use any kind of cheese you like in this recipe! These scones are also delicious with asiago, parmesan or Manchego cheese.
More Gluten-Free Recipes
I hope you love this recipe as much as we do! If you try these scones, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Gluten-Free Cheese Scones
Ingredients
- 1 ½ cups gluten-free 1:1 baking flour 240 grams
- 1 tablespoon granulated sugar 12 grams
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter frozen, 113 grams
- ⅔ cup sour cream
- 1 large egg
- 1 cup sharp cheddar cheese
Chive Butter
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh chives
- ¼ teaspoon garlic powder
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the sour cream and egg until combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain. Fold in the cheddar cheese.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the parchment paper. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
- Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
- After 30 minutes take the dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet.
- Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
- Transfer the scones to a cooling rack and let cool for 20 minutes before serving.
- Whisk the garlic chive butter ingredients together. After cooling for 20 minutes, brush the tops of each scone with the butter.
Notes
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking.
- Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
- Resting the gluten-free cheese scones dough for 30 minutes before baking allows the gluten-free flour to hydrate. (Gluten-free flour takes longer than regular flour to absorb moisture.)
- You can use any kind of cheese you like in this recipe! These scones are also delicious with asiago, parmesan or Manchego cheese.
Is there a way to make these vegan? Egg free and dairy free?
Unfortunately I don’t think that would work. This recipe is very dairy-heavy!
Can you use natural yogurt instead of sour cream
I think that should work! You might want to add a little less so the dough isn’t too wet. See the pictures in the post above for how the dough should look.
The best gf scone recipe
So glad you enjoyed them!
I made these last night for dinner and they were a hit. I added diced ham and served it with tomato soup.
I’m so glad they turned out for you!
Can these be made and then frozen, ready to bake from frozen?
Yes that will work great! 🙂
I made these this evening to go along with a veggie pasta dish. They are absolutely amazing! Thank you so much for helping with a gluten-free baking style!
I’m so glad they turned out for you! Thanks for the comment 🙂