The Best Gluten-Free Cheese Scones

Cheese scones on a baking tray with parchment paper

Meaningful Eats

The Best Gluten-Free Cheese Scones

6 scones

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!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 27

Total Time 1 7

Author Erin Collins

Ingredients

1 ½ cups (225g) gluten-free measure-for-measure flour
1 tablespoon (12 g) granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
8 tablespoons (113g) butter frozen
⅔ cup (160g) 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 the butter to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture resembles 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.
Stir the sour cream mixture into the flour mixture with a rubber spatula until just combined and no dry flour streaks 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.) Then, place in the freezer for 15 minutes while the oven preheats.
Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
After 15 minutes, take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet.
Place the scones in the oven, then immediately lower the oven temperature to 425°F. (You want the oven temperature to start hot so the scones turn golden brown as they cook through.) Bake for 12-14 minutes, until golden brown.
Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before topping with the garlic chive butter.
Whisk the garlic chive butter ingredients together. After cooling for 20 minutes, brush the tops of each scone with the butter.

Notes

Ingredient 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!

Recipe Notes

Rest the dough: 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.)
Customize the recipe: You can use any kind of cheese you like in this recipe! These scones are also delicious with asiago, parmesan or Manchego cheese.
Dairy-Free: Use dairy-free sour cream, dairy-free butter and unsweetened dairy-free milk of choice.
Nut-Free: These scones are naturally nut-free.
To Store: These savory gluten-free cheese scones are best enjoyed on the day they are baked. However, you can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
To Make Ahead: Prepare the dough and shape it into a disc. Wrap tightly in plastic wrap and refrigerate for up to 24 hours before baking.
To Freeze: Freeze unbaked scones by placing them on a baking sheet until solid, then transfer them to a freezer-safe bag for up to three months. Bake straight from frozen, adding a few extra minutes to the baking time. Baked scones can also be frozen — just wrap them individually and reheat in a 300°F oven for 10 minutes before serving.

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