Gluten-free cheese scones recipe
 Make these easy cheese scones that are free from gluten and wheat, perfect for teatime or alongside a bowl of soup. 340g/12oz gluten-free self-raising flour, plus extra for dusting1 tsp gluten-free baking powder ¼ tsp xanthan gum85g/3oz cold butter, cubed200g/7oz extra mature cheddar, grated2 tbsp finely chopped fresh chives1½ tbsp mustard powder180ml/6fl oz semi-skimmed milk, or any milk of your choice1 free-range egg, beaten pinch each of salt and pepperbutter, to servechilli jam, to serve 340g/12oz gluten-free self-raising flour, plus extra for dusting 1 tsp gluten-free baking powder ¼ tsp xanthan gum 85g/3oz cold butter, cubed 200g/7oz extra mature cheddar, grated 2 tbsp finely chopped fresh chives 1½ tbsp mustard powder 180ml/6fl oz semi-skimmed milk, or any milk of your choice 1 free-range egg, beaten pinch each of salt and pepper butter, to serve chilli jam, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up.In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper.Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball.Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick.Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any.Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese.Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Recipe tips These cheese scones can be frozen once baked, and will keep in the freezer for up to 3 months.