(makes 8 large scones or 16 small scones)
225g gluten free self raising flour
1/2 teaspoon baking soda (omit if not baking gluten free)
1/2 teaspoon mustard powder (check for gluten and substitute with cayenne pepper or similar if required)
100g butter – diced
150g cheddar cheese – diced
50g parmesan cheese – grated
3 spring onions – green and white finely chopped
3 eggs – 2 x lightly beaten for the mix and 1 x lightly beaten to glaze
2 tablespoons Greek yoghurt
Sesame Seeds (around a tablespoon) for sprinkling
Sea Salt to taste for sprinkling.
Preheat your oven to 200 degrees celcius and grease a baking sheet or biscuit tray.
You can use a bowl and the ‘rub in the butter’ method here, but I find that loathsome, so use my food processor.
Sift the flour, baking soda and mustard powder into the bowl of a food processor and pulse until the mix resembles fine breadcrumbs.
Add the cheese and continue to pulse until it’s incorporated into the flour and butter. Leaving some chunky bits is fine.
Pour the flour mix into a large bowl.
Add the spring onions, 2 beaten eggs and the yoghurt and mix well to combine.
Give a wooden board or work bench a good covering of flour and turn out the soft dough.
Knead for about 1 minute.
Shape with your hands into a 2cm disc and, using a greased and floured round biscuit cutter of your desired size (or the rim of a glass works well too), cut as many scones as you can, placing them on the baking sheet. Bring any scraps together and continue to cut rounds. Inevitably, you’ll be left with a small ball of dough that can be shaped by hand into a mini scone (perfect for taste testing as soon as it comes out of the oven!)
Brush well with the third beaten egg (this is the key in gluten free cooking to get a golden colour on breads etc), and sprinkle with sesame seeds and sea salt. Bake for 25 minutes.