Description
These gluten-free caramelized onion cheese scones are soft, tender, and packed with flavor. The caramelized onions add a touch of sweetness that perfectly complements the savory cheese.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium red or yellow onion, thinly sliced
- 0.5 tsp salt
- 0.25 to 0.5 tsp pepper
- 240 g (2 cups) plain gluten free flour blend, plus extra for flouring the surface
- 2 tsp baking powder
- 0.5 tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- 0.25 tsp salt
- 85 g (0.5 stick plus 2 tbsp) cold unsalted butter, cubed
- 100 g (about 1 cup) coarsely grated or shredded cheddar cheese
- 2 tbsp chopped fresh chives
- 150 g (two thirds cup) cold buttermilk
- 1 to 2 tbsp buttermilk, for brushing the scones
- 25 g (about 0.25 cup) coarsely grated or shredded cheddar cheese, for sprinkling the scones
Instructions
- Heat the olive oil in a pan over medium heat, then add the finely sliced onions, salt and pepper, and mix well.
- Reduce the heat to medium-low and cook slowly, with occasional stirring, until the onions are soft and caramelised.
- Transfer the caramelised onions to a bowl or plate and allow to cool completely to room temperature.
- Adjust the oven rack to the lower-middle position, pre-heat the oven to 400F (200C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, baking powder, xanthan gum and salt.
- Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs.
- Add the grated cheddar cheese, chives and cooled caramelised onions, and toss them in the dry ingredients until they are evenly distributed.
- Add the cold buttermilk and stir everything together until the dough starts clumping together.
- Turn out the dough onto a lightly floured surface and use your hands to press it together into a rough ball.
- Press the dough into a roughly 7-inch (18cm) disc, about 1 inch (2.5 cm) thick.
- Cut it into 8 wedges.
- Place the scones onto the lined baking sheet, spaced as far apart as possible.
- Brush them with a bit of extra buttermilk and sprinkle with grated cheddar cheese.
- Bake them at 400F (200C) for about 20 minutes or until they are puffed up and golden brown.
- Cool the scones on the baking sheet for 10 to 15 minutes, then serve them warm.
Notes
- The gluten free cheese scones are best served warm, on the day of baking.
- You can store them in a closed, air-tight container in a cool, dry place for up to 2 days.
- Reheat them in the microwave (for 15 to 20 seconds) or in a 350F (180C) oven to restore their texture.
Nutrition
- Serving Size: 1 scone
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown