My kids absolutely love a scone, and they’re such a great food to have in the freezer, ready for days out. I have a baby scone recipe that I love to make, but I also wanted to create a savoury scone recipe, for a little flavour variety.
This recipe has been created by Emily from Nutritious Family Food – do check out more of her recipes on her Instagram.
This cheesy scone is free-from gluten, eggs, nuts and sugar. You can make it vegan by using vegan hard cheese and hard butter substitute (for example Stork Vegan Baking Block). These are ideal to pop in your little one’s lunchbox or serve hot or cold spread with a little butter, and some veg sticks on the side. Or, these would also be delicious for little (and big!) hands to dunk into soup – such as this pumpkin and cannellini bean soup!
Get little ones involved in the baking, too by teaching them how to rub the butter into the flour and then help them stamp out the scones.
Prep: 10 minutes
Cooking: 18 minutes
- 225g self-raising gluten-free flour, plus extra to dust
- 1 tsp bicarbonate of soda
- Half a tsp of salt
- 30g butter (or vegan hard butter substitute), cold straight from the fridge
- 75g cheddar (or vegan cheddar substitute) , grated
- A pinch of English mustard powder
- A pinch of paprika
- 150ml soya milk
- Heat the oven to 220C/200 fan/gas mark 7. Dust a little flour over the baking sheet (no need to grease). Sift the flour and bicarbonate of soda into a mixing bowl with the salt.
- Grate the cold butter straight from the fridge (make sure you get all of the butter out of the inside of the box grater) then rub it into the flour with your fingertips until the mix resembles coarse breadcrumbs.
- Stir in the grated cheese, mustard powder and paprika and make a well in the centre. Pour in the milk and stir with a palette knife until the dough starts to come together. Gather it into a ball with floured hands but don’t overwork or knead it as this can make the scones tough.
- Place the dough on a lightly floured surface and pat it down with your hands to about 3cm thickness (not less). Dip a 5cm round cutter in flour and stamp out scones. You should get six. Don’t twist the cutter as this can give you lopsided scones – just pull it straight up.
- Bake in the top third of the oven for 18 minutes when the scones should be well risen and golden. Transfer to a wire rack. Serve warm or allow to cool.