Friday, 10 July 2015

Gluten Free Cheddar & Jalapeno Scones

Cheesy Scones!

If you're in the mood for an afternoon snack, or a light breakfast, these scones are perfect. They have a nice light texture to them, and are similar to the last recipe I posted for Gluten Free Tea Biscuits, although these were inspired and adapted to gluten free from these Sun-dried Tomato and Cheddar Scones by Hilah at I LOVE her. She's creative, knowledgeable and funny. Check her out if you haven't yet, her Youtube Channel is just the best thing ever.

Back to the scones.  I've been on a jalapeno kick for months now, and instead of using sun-dried tomato and green onion, like Hilah did, I swapped in jalapenos.  And loved it.  If you don't love jalapenos, you can leave them out, or use sun-dried tomatoes like the original recipe.  Either way, I hope you try these and enjoy them  Let me know!

Gluten Free Cheddar and Jalapeno Scones

Cheesy Scones

gluten free cheddar scones
Prep Time:
Cook Time:


  • 210 grams gluten free flour blend
  • 1 teaspoon xanthan gum, if your mix doesn't include it
  • 2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 3/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 57 grams butter, cubed and cold
  • 3/4 cups grated cheddar cheese
  • 1 jalapeno, seeded and minced
  • 2/3 cups buttermilk (I used almond milk + vinegar) + about 1 tbsp for brushing on top


  1. Preheat oven to 400
  2. In a large bowl, mix dry ingredients together.
  3. Cut in butter (with two knives, a fork, a pastry cutter, or your fingers), and then fold in cheese and jalapeno.
  4. Add milk and mix until it comes together in a ball.
  5. Turn out onto lightly floured counter and pat into a flat 8-inch disc (or roll it, your preference).
  6. Cut into 6 pieces, and lay each piece onto a baking tray lined with a silicone mat. Brush the tops with a bit of buttermilk and bake for about 25 minutes.

Adapted from

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