Mini gluten free cheese and olive scones

A short post today – I have a few blogs on the backburner, but wanted to make sure I wrote down this mini-scone recipe as I whizzed them up for some last-minute nibbles yesterday and everyone like them! I just adapted this from a basic (non-GF) scone recipe and threw in some favourite gf flavours.

Makes approx 24 mini-scones – best eaten the same day.

Ingredients

  • 200g gluten free plain flour (I used Doves’s Farm)
  • 1tbsp gluten free baking powder (I used Isabel’s)
  • 1 tsp gluten free mustard powder
  • 50g room temperature butter or baking margarine
  • 150ml milk
  • 100g grated cheese
  • Large handful of black olives
  • Salt and pepper to taste
  • Beaten egg or milk to glaze

Method

  1. Preheat a baking tray in the oven to 200°c.
  2. Add the flour, baking powder, seasoning and mustard power to a food processor and pulse to combine.
  3. Add the margarine/butter and pulse to form a fine breadcrumb-like texture.
  4. Slowly add the milk, until the dough comes together – it will be quite wet and sticky, you may not need all of the milk. At this point you can remove a portion if you will use different flavours/fillings.
  5. Add in the cheese and olives, and mix until combined.
  6. Turn the dough on to a floured surface and lightly press to about 1 inch thick. Cut out rounds using a small cutter (I used a spirit measure!)
  7. Glaze with egg and top with a little cheese or seeds to decorate
  8. Bake in the preheated oven for 10-12  minutes until golden brown. Leave to cool slightly on a wire rack before serving.

2 responses to “Mini gluten free cheese and olive scones

  1. Ooo, yummy! I love the idea of adding olives and cheese. These would be my idea of heaven…and Roo and Pickle’s idea of hell! I just did a new video showing people how to make gluten-free scones so our minds are still aligned!!!

    • Thanks for comment! Have been experimenting this week with the carrot cake/muffin recipe as want to make a big cake I can use for A’s birthday – took your riff of the ground almonds- I now have something delicious, but much more like banana bread than carrot cake! Really want to get that moist crumb of a proper carrot cake- thinking maybe scrap the banana and use apple purée- any ideas?

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