I love me a good cheese scone.  It’s a rare indulgence, but one that I revel in.  Hubby bear used to buy them for me from a wee café up the road from where he used to work, the only place I have ever seen a gluten free cheese scone and my they were good.  These however could totally take those cheese scones out and I’m not saying that just because I made them.  Well, maybe just a tiny bit, but these are seriously good!  They are not Paleo, but 80/20 right?

INGREDIENTS

1 ½ Cups grated cheese, I use a mix of mild and parmesan

80g cold, diced butter

2 ½ Cups gluten free baking mix (I use Healtheries Baking Mix, if you’re just using a gluten free flour that has no rising agents added you’ll also need 3 tsps gluten free baking powder)

Salt & pepper

1 Cup full fat milk

Paprika

DIRECTIONS

Pre heat your oven to 220 C.

Now you need to mix the butter into the flour.  I do this in my food processor fitted with an S blade, but you can also do it in a large mixing bowl with your hands by ‘rubbing’ the butter into the flour until it resembles breadcrumbs. Add big pinch of salt and good grind of pepper, the milk and 1 Cup of the grated cheese and working quickly combine until it forms a dough.  Place it on a sheet of baking paper on a baking tray than with your hands shape it into a rectangle about 4 cm high then cut into whatever shapes you want your scones to be in.  I go super creative for smaller rectangles as you can see.

Separate the scones slightly so all edges crisp up, then sprinkle with the remaining grated cheese and give everything a dusting of paprika.

Pop into the oven and cook for ~15 mins till they’re deeply golden brown and crunchy on the top and bottom.  If you take them out, split one open and they’re still a bit doughy put them back in the oven for a few more minutes because a doughy scone is just miserable.