Gluten Free Buckwheat Cheese Scones

Name: Gluten Free Buckwheat Cheese Scones
Cook time: PT20-22 M
Yield: 8
Ingredients: 75g cheese, grated 100g FREEE Buckwheat Flour 2½ tsp FREEE Baking Powder ½ tsp paprika ½ tsp mustard powder 15g butter 125ml milk oil, for tray

5.0

4 Ratings

20-22 minutes 8 Egg,Nuts,Peanuts,Gluten,Wheat Vegetarian,No added sugar

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About this recipe:

These savoury scones make an ideal alternative to bread rolls with soup or stew, or are a lovely addition to a picnic lunch.

Equipment:

large baking tray and 2 x mixing bowls

Ingredients:

75g cheese, grated
100g FREEE Buckwheat Flour
2½ tsp FREEE Baking Powder
½ tsp paprika
½ tsp mustard powder
15g butter
125ml milk
oil, for tray

Method:

200°C, Fan 180°C, 400°F, Gas 6

Pre-heat the oven.
Rub some oil around the inside of a large baking tray or insert a baking liner.
Grate the cheese into a bowl.
Measure the flour, baking powder, paprika and mustard powder into a bowl, stir to combine and sieve into a mixing bowl.
Add the butter and using a fork or pastry blender, mix it into the flour until it resembles breadcrumbs.
Tip two thirds of the grated cheese into the bowl and stir to combine.
Add the milk and stir until a soft dough starts to form.
Divide the mixture into 8 round mounds on the prepared baking tray.
Sprinkle the remaining cheese over each scone.
Bake for 20-22 minutes.