I just adore butter. This certainly won’t be news to you if you follow me on social media. I’m a big fan of this gorgeous golden spread. I love that in recent times it’s become so much more widely accepted in our diets. Ours is a household of butter lovers. You’ll find us spreading it on baked goods and over bbq’d corn cobs, and I make my fortnightly batch of golden ghee (for sauteing and roasting) from it.
There is almost no better love letter to butter than scones. I have a serious weakness for this traditional morning and afternoon tea snack. My version is a gluten free cheddar scone with a gentle flavour of mustard and herbs. A generous seasoning of the mix is my secret to a delicious scone. Cracked black pepper makes all the difference!
If all the scones don’t get eaten on the day I made them (hard to believe but it sometimes happens), I’ll cut each in half and throw them in the freezer. Perfect for pulling out and toasting when I want something delicious to serve alongside scrambled eggs or a bowl of soup or chilli.
Gluten-free herb, mustard and cheddar scones
Makes 12 scones
1 1/2 cups gluten-free flour
1 cup almond meal / ground almonds
2 rounded teaspoons gluten free baking powder
75g salted butter - cut into cubes
Sea salt and cracked black pepper
1 rounded cup strong cheddar cheese
1 tablespoon finely chopped rosemary leaves
1 teaspoon fresh thyme leaves
Small handful fresh basil - roughly chopped
1 cup full fat milk
½ teaspoon dijon mustard
Additional ½ cup grated cheese for sprinkling
Preheat oven to 220 degrees celsius.
Sift the flour and baking powder into a large bowl. Add the butter.
Use your fingers to rub the butter into the flour. Keep doing this until the mixture looks like fine breadcrumbs.
Add generous amounts of salt and pepper. (Lots of cracked pepper is lovely in these).
Stir through the cheese and herbs.
Combine the milk and mustard. Pour into the middle of the flour. Use a wide knife or a spoon to very quickly bring the mixture together quickly. Do not over mix.
Turn onto a floured board. Shape into a rectangle with good height. Cut into 12 even pieces. Coating your knife in flour and also your hands can make handling the sticky scones easier.
Place each piece on a baking sheet lined with paper. Leave some space between each one but let them be close enough that they will rise / expand and end up touching each other a little. This creates a lovely tear-apart look to your batch of scones.
Sprinkle each scone with cheese on top.
Bake for approx 15 minutes or until golden brown. This can vary oven to oven.
Delicious both warm and cold on the day of making. Can be enjoyed the next day if you toast a little first. Spread with butter and enjoy x
This post was sponsored by Fonterra. Thank you for supporting my work!