Gluten Free Cheddar Dill Scones Recipes

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CHEDDAR-DILL SCONES



Cheddar-Dill Scones image

Provided by Ina Garten

Yield 16 large scones

Number Of Ingredients 9

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
  • Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

GLUTEN FREE CHEDDAR DILL SCONES



Gluten Free Cheddar Dill Scones image

These scones are light and savory and best served warm out of the oven. They would be a great addition to any brunch and would pair well with dishes like tomato soup or chicken salad.

Provided by DreamoBway

Categories     Scones

Time 25m

Yield 10 scones

Number Of Ingredients 9

2 1/3 cups pamela's baking and pancake mix
1 teaspoon baking powder
2 teaspoons dried dill
1/2 teaspoon salt
1/4 teaspoon garlic powder
4 tablespoons butter
1 egg, beaten
2/3 cup skim milk
1 cup low fat shredded cheddar cheese

Steps:

  • Preheat oven to 375 degrees.
  • Combine the dry ingredients.
  • Cut in the butter using two knives.
  • Add the beaten egg and milk to the dry ingredients, mixing with a fork. The batter will be thick and lumpy. Fold in the shredded cheese.
  • Drop large, tall dollops onto a lightly greased cookie sheet. About 1/4 cup of batter will make for even scones.
  • Bake for 15-17 minutes until lightly browned.

Nutrition Facts : Calories 169.6, Fat 6.6, SaturatedFat 3.4, Cholesterol 37.5, Sodium 578.9, Carbohydrate 22.9, Fiber 0.8, Protein 4.4

GLUTEN-FREE SCONES



Gluten-free scones image

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Provided by Liberty Mendez

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 6-8

Number Of Ingredients 9

250g gluten free self-raising flour
½ tsp fine salt
1 tsp xanthan gum
1 tsp gluten-free baking powder
50g caster sugar
40g cold butter , cubed
75ml whole milk
1 large egg and 1 egg yolk
50g sultanas (optional)

Steps:

  • Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
  • Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
  • Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
  • Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
  • Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium

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