Savory Gluten Free Cheese Scones are a great addition to any meal. Flavored with a sweetness of cornmeal then mild Fontina Cheese and Fresh Herbs, these savory scones are perfect with any meal.
You will love the step by step directions to make the perfect savory scones, every time!
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.
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 scone baking expert!
These savory gluten free fontina and herb scones are cheesy and full of fresh thyme and rosemary flavors.”
Can’t you just see these scones on your holiday table? Or dip them into a big bowl of stew! They are light, airy, and full of flavor! (Scones are easy to make, just check out the easy step-by-step instructions below!)
Here are the simple steps to make these gluten free scones:
Tip: Cold butter makes your scones flakier! I like to put my stick of butter in the freezer for 15 minutes before I chop it up into the scone flour mix.”
The first step to making these gluten free cheese scones is to 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.)
Next, in a medium bowl, add your wet ingredient and whisk to blend. Pour the wet ingredients over the dry ingredients.
Mix in the wet and dry ingredients. It will be moist with a crumbly texture as shown in this picture (until you shape it.)
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!
Then, just lift the parchment paper and place it onto a large baking sheet. You can bake it directly on the parchment paper.
Do you have to shape the scone dough into a circle?
You can make your scones any shape you like. You can even use a cookie scoop to make your scones drop biscuit style.
Other people may want smaller scones. You can also use a 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?
Substitutions and Modifications for this Gluten Free Cheese Scone Recipe:
If you can’t have corn flour, substitute with gluten free flour blend. Instead of using cornmeal, sorghum, and tapioca individually, just use 1 1/2 cups + 2 tablespoons of the gluten free flour blend.
Can I use a different kind of cheese in this gluten free savory scone recipe?
You can definitely use other cheeses! These are some of our favorite types of cheese to use in a scone recipe:
- Pepper Jack
Can I use different herbs in this scone recipe?
You can definitely use different herbs in this recipe. Consider this gluten free savory scone recipe a base that you can customize.
If you choose to use mozzarella for the cheese, use fresh basil instead for a more Italian scone.
More Delicious Gluten Free Scone Recipes to Try:
- Gluten Free Maple Bacon Scones
- Gluten Free Strawberry Scones
- Gluten Free Coconut Pecan Date Scones
- Gluten Free Pear and Gorgonzola Scones
(*Note: This post has been updated from an older post from 12/2014)
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Things You Need To Make This Recipe:
- The small scone pan I mention is perfect to bake scones on!
- This cornmeal is certified gluten free and delicious in this recipe.
- Cut your butter into the flour with a pastry blender.
- 1 cup gluten free cornmeal
- 1/3 cup sorghum flour
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick butter, cold
- 6 ounces grated fontina cheese
- 2 egg yolks
- 3/4 cup milk
- 1 teaspoon thyme
- 1/2 teaspoon chopped rosemary
- Preheat the oven to 350 degrees.
- 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 299 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 103mg Sodium: 468mg Carbohydrates: 21g Fiber: 2g Sugar: 1g Protein: 9g
More Yummy Scone Recipes to Try!