Gluten free herby cheese scones

Gluten free herby cheese scones


45 people made this

About this recipe: These scones are very tasty indeed and are a great gluten free option for a savoury scone. This recipe makes 8 scones.

Makes: 8 herb cheese scones

  • 350g white self raising gluten free flour
  • 1 1/2 teaspoons gluten free baking powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 60g margarine
  • 1/2 teaspoon dried mixed herbs
  • 75g strong cheese, grated
  • 100 to 150ml milk, plus more for brushing

Prep:10min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr30min 

  1. Set oven to 200 C /180 C fan / Gas 6. Line a baking tray with baking parchment.
  2. Sift together the flour, baking powder, mustard powder and salt. Rub in the margarine until the mixture is the consistency of fine breadcrumbs.
  3. Stir in the herbs and the cheese, reserving enough to sprinkle the scone tops. Mix lightly and quickly, adding milk a little at a time until you have a soft dough.
  4. Turn out onto a board sprinkled with gluten free flour, and pat down to about 3cm thickness. Cut into squares, or use a cutter. Brush the scones with milk, and sprinkle generously with cheese.
  5. Bake for 18 to 20 minutes until nicely browned. Cool on a rack.


I use Doves Farm® for the gluten free self raising white flour.

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Reviews (5)


Did it with more cheese as well and added 1tsp of lemon pepper instead of the mustard powder. Good result. - 19 Sep 2014


I made these scones at the weekend and as far as gluten free baking goes, they were pretty good. I added more cheese than stated and used my own mixed herbs but pretty much followed the recipe. They were a little dry/grainy but that's due to the flour I used. I will happily make them again but experimenting with different flours. - 25 Feb 2014


It's not easy to bake with gluten free flour but after lots of apprehension I gave it a go. It's actually really nice recipe although I added 2 whole eggs helping the dough to bind together. Did 12 small scones and after 18 min they were nicely puffed and golden. When I cut through one they were fluffy and crunchy. I could still taste the different flour even I added more cheese. Would I do them again? Yes I would if I had to. - 23 Aug 2015

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