Fresh Herb Gluten Free Cheese Scones

Savory Gluten Free Cheese Scones are a great addition to any meal. Flavored with a sweetness of cornmeal then a combination of your favorite cheese and herbs, these savory scones are perfect served with any meal.

I have been baking a lot of gluten free sweets the past few weeks. Blame my sweet tooth, or blame anyone except Mr. Fearless Dining :-). He is over all of the sweets I have been baking lately. I will NEVER be over sweets, I have a crazy sweet tooth, but it is time to make something savory for a change.

To try something different, I made these delicious gluten free blueberry scones. They aren't too sweet, but Mr. Fearless Dining wanted something even less sweet!

I always love to have gluten free bread or a gluten free roll with dinner, but gluten free rolls are often a challenge to make. I have had a lot of yeast and rising fails! Luckily, I am a gluten free scone baking expert!

Why you will love these scones:

Add_________These savory gluten free cheese scones are cheesy and full of fresh thyme and rosemary flavors. These scones go well with soups and stews. You can also try my easy Gluten Free Cheese Biscuits!

You will love the step-by-step directions to make the perfect savory scones, every time!

Ingredient notes:

• Corn flour - Be sure to use finely milled corn flour. Many corn flour companies sell more textured flour and it has hard bits of corn. You definitely won't want those in these scones.
• Sorghum and tapioca starch - If you prefer, you can use gluten free flour blend instead of individual kinds of flour. I do recommend keeping the cornflour because it works really well with the cheese and herb flavors.
• Butter - If you want this to be dairy-free, use very cold vegan butter.
• Cheese - Choose your favorite! I have enjoyed both cheddar and fontina.
• Herbs - Pick herb flavors to compliment the cheese you are using. I recommend using dried herbs for baking.
• Milk - You can use skim, low-fat, or whole milk in this recipe. If you are dairy-free, you can use unflavored non-dairy milk.

Recipe step by step directions:

Step 1: Add your dry ingredients to a large bowl. Add very cold butter chunks. Use a pastry blender to cut the butter into the dough. You will want your scone mixture to be grainy when you are finished.

(*note I this photo uses regular flour instead of the cornmeal flour blend. I will talk about substitutions further down in the directions.)

Step 2: In a medium bowl, add your wet ingredient and whisk to blend. Pour the wet ingredients over the dry ingredients.

Step 3: Mix in the wet and dry ingredients. It will be moist with a crumbly texture as shown in this picture (until you shape it.)

Step 4: Shape the raw dough on a piece of parchment paper. Press to 1" thickness and then cut the raw dough into sections. Use a knife to cut the dough into 8 wedges as pictured above. This will make your cut lines so much easier to re-cut when the scones are baked!

Step 5: Then, just lift the parchment paper and place it onto a large baking sheet. You can bake it directly on the parchment paper.

You can make your scones in any shape you like!! Here are my three favorite ways to shape scones dough:

1. Use a large cookie scoop to make your scones drop biscuit style.
2. If you like smaller scones, you can also use a mini scone pan like the one pictured below with maple bacon scone dough. This gives you smaller scones that are perfect for entertaining.

See the little sections? You can fill each scone section with the scone batter. Can't you just imagine a bread basket with cute little scones?

Step 6: Bake at 350º F for 20-25 minutes. Actual bake time will vary depending on if you bake in a circle, scone pan, or drop style.

Substitutions and modifications:

1. If you can't have corn flour, substitute with gluten free flour blend. Instead of using cornmeal, sorghum, and tapioca individually, just use 1 ½ cups + 2 tablespoons of gluten free flour blend. If your gluten free flour blend doesn't contain xanthan gum, you will need to add 1 tsp.
2. Make them dairy-free by using cold vegan butter and vegan dairy-free cheese.

Tips and Recipe FAQ:

More delicious gluten free scone recipes:

• If you love maple and bacon, these Gluten Free Maple Bacon Scones make a great breakfast treat.
• One of my favorites, these Gluten Free Strawberry Scones are perfect for snacking.
• This easy scone recipe Gluten Free Coconut Pecan Date Scones is more classic and is filled with sweet dates.
• If you love pumpkin, these Gluten Free Pumpkin Spice Scones are absolutely delicious!

I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!

📖 Recipe

Gluten Free Cheese Scones

Sandi Gaertner

Savory gluten free cheese and herb scones are delicious to serve with any meal, or even a hot bowl of soup.

5 from 3 votes

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 22 mins

Total Time 37 mins

Course Gluten Free Muffins Recipes

Cuisine American

Servings 8 scones

Calories 302 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup gluten free corn flour * see note
• ▢ ⅓ cup sorghum flour
• ▢ ¼ cup tapioca starch
• ▢ 1 teaspoon xanthan gum
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup butter cold
• ▢ 6 ounces grated cheese
• ▢ 2 egg yolks
• ▢ ¾ cup milk
• ▢ 1 teaspoon thyme
• ▢ ½ teaspoon chopped rosemary

Instructions

 

• Preheat the oven to 350º F.
• In a large bowl, add all dry ingredients.
• Whisk to blend.
• Add cold butter and cut into flour with pastry blender.
• In a small bowl add milk, egg yolks, and spices.
• Pour into dry ingredients and mix.
• Place a piece of parchment paper on a baking sheet.
• Put dough in middle and press into a circle shape about 1 inch thick.
• Cut sections in the raw dough.
• Bake for 20-25 minutes until done.
• Serve either warm or cold.

Notes

1. If you prefer to use a gluten free flour blend, feel free to substitute it for the sorghum, corn flour, and tapioca starch.
2. Make sure your corn flour is labeled gluten free. You also want to make sure you use flour and it is not grits style. Thick grinds of corn flour will make hard crunchy bits in your scones.
3. Make sure your butter is very cold so that it will add flakiness to your scones.
4. These scones will keep in the refrigerator up to 4 days. They will get hard in the refrigerator, but you can microwave them for 35 seconds to soften them.

Nutrition

Serving: 1gCalories: 302kcalCarbohydrates: 21gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 331mgPotassium: 218mgFiber: 2gSugar: 2gVitamin A: 682IUVitamin C: 1mgCalcium: 253mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Save