
I confess that they were so good that I would have been happy if my whole family were gluten free and I had to eat them all myself. Of course I am happy to share with them but had hoped for one of two of them to be leftover. After all, I had been inspired to make them for E who had asked for cheese muffins. So it seems I still need to make a batch that will be around the house for him.


My parents arrived just as I took the scones out of the oven. They looked ok but I thought maybe the middle ones could cook a bit more. My mum and I had a taste and decided they were a little doughy so I put them back in the oven for another 5 minutes. It was a good decision. They went straight from the oven into a teatowel until we were ready to serve them with butter.

Gruyere Scones
Adapted from Where's the Beef and Eat Me Delicious
Makes about 24 small scones
- 2 cups wholemeal self raising flour
- 1 cup white self raising flour
- 2 tbsp chives
- ½ tsp smoked paprika
- ¼ teaspoon salt
- dash of cayenne
- 50g butter, cold and diced
- 175g gruyere cheese, grated (or another good cheese such as vintage cheddar)
- 1 to 1½ cups buttermilk (or yoghurt)
Place the flours, chives (if using, spices, salt and 100g grated cheese into a large bowl. Add the butter and rub the butter in with your fingers. (I think it was quite clumpy, especially as I used warm soft butter rather than cold hard butter but don't try this at home if you are wise!)
Now the recipe said to add a cup of buttermilk and add more if needed. I thought it looked dry and added the full 1½ cups. My resulting dough was quite soft, which might be why it needed a bit longer. Use a butter knife to gradually incorporate the milk into the flour mixture. The butter knife is to stop you overmixing so just mix till it comes together.
Scrape the dough onto a flour board and gently knead just until it becomes a smooth ball. Roll out with lots of flour to about 2cm high (or maybe 1½cm). Use a floured scone cutter to cut out circles and cluster on the greased tray. (You could also make it into a round circle and mark wedges with a sharp knife.) I lightly brushed the scones with buttermilk and scattered with the remaining cheese.
Bake for 15-20 minutes until the cheese is golden brown on top and the scones are golden brown on the bottom. Wrap in a teatowel until you are ready to serve. Break open with your hands and smear with butter and/or your choice of spread. Best served warm on the day of baking.
On the Stereo:
The Early Years: Roxy Music
The scones look so tempting! I'd love to dunk one into a bowl of tomato soup.
ReplyDeleteBelated Happy Birthday to baby Sylvia :)
I have to agree, there's nothing quite like a gluten-full scone! Yours look particularly delicious with that cheese melted on top. I have the same problem when baking such things (or even loaf breads)--the middle takes too long compared to the edges! It's always a choice between overdone sides or underdone middle.
ReplyDeleteThose sound wonderful! I love the way you sprinkled the cheese on top. As you know, I'm a big fan of scones and biscuits, so I will be giving these a try!
ReplyDeleteOh yum, I've just become addicted to smoked paprika in the past year, so these are mighty appealling. But do let us know if you successfully create gluten-free scones - my mum can't have wheat, so I'd be interested! (Going to let you do all the inventive work, though :P)
ReplyDeleteI love a good sprinkling of cheese on top! Baked on cheese is even better! :D
ReplyDeleteThanks Nupur - actually the scones were great with the pumpkin dip I made for the afternoon tea
ReplyDeleteThanks Ricki - sometimes I take out the outside ones and return the inside scones to the oven - but I have unevenness unless I am very careful
Thanks Lisa - gruyere cheese seems particularly good melted one top and gone golden brown - am sure you would love these
Thanks Hannah - will let you know if I happen to find a good gf alternative but I quite like my gluten scones for now (however am always on the lookout)
Thanks Lorraine - mmm melty crispy cheese!!!!
Oh my goodness, cheese scones with smoked paprika!! 3 of my favorite flavors/foods all in one post! Johanna, you made my day with this recipe! :-)
ReplyDeleteOh yum. They look wonderfully cheesey
ReplyDeleteOoooh, I totally fancy a cheese scone. Shall definitely try these out soon.
ReplyDeleteApologies for not commenting recently. Still visiting often! x
Yum! Funnily enough, I am currently snacking on a cheese pancake that I improvised. :-)
ReplyDeleteThanks Astra - those are my favourites too!
ReplyDeleteThanks Katie - they were
Thanks Wendy - nice to hear from you and to know you are still around even if a little quieter
Thanks Cindy - cheese pancakes sound excellent
Mmm I love savoury scones! I love the cheese on top of these ones. I always thought it was weird that most savoury scone recipes I've come across have a bit of sugar but figured it helped in some way - maybe to crispen up a bit? I didn't even think about 1 tsp being too much salt but you're quite right that it can be reduced, especially with the salt in the cheese.
ReplyDelete