These cheesy Gluten-Free Savory Scones are a great addition to any meal. Flavored with the sweetness of cornmeal and a combination of your favorite cheese and herbs, these savory scones are perfect for serving with any meal.

The baked cheese scones on a cutting board.

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

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! This savory gluten-free savory scone recipe makes cheesy, full of fresh thyme and rosemary flavor scones. The scones go well with soups and stews. You can also try my easy Gluten-Free Cheese Biscuits!

Allergen Information:

This cheese scones recipe is gluten-free, nut-free, oat-free, and soy-free.

The scone ingredients you need to make this recipe.

Ingredient Notes:

  • Corn Flour—Be sure to use finely milled corn flour. Many corn flour companies sell more textured flour with hard bits of corn. I don’t recommend masa because it is flavored with lime juice.
  • Sorghum and Tapioca Starch—If you prefer, you can use a gluten-free flour blend instead of individual kinds of flour. I recommend keeping the corn flour because it works well with the cheese and herb flavors.
  • Baking Powder – Use aluminum-free baking powder.
  • Sugar – Note a tiny bit is optional.
  • Butter—You can use salted or unsalted butter, depending on your personal preference. If you want this dairy-free, use very cold vegan butter.
  • Eggs – I used size large eggs.
  • Cheese – Choose your favorite shredded cheese! I have enjoyed both cheddar and fontina.
  • Herbs—Pick herb flavors to complement the cheese you are using. I recommend using dried herbs for baking.
  • Milk – You can use any milk in this recipe. If you are dairy-free, you can use unflavored non-dairy milk.

Step-By-Step Directions:

Cutting butter into flour.

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. When you are finished, you want your scone mixture to be grainy. If you don’t have a pastry blender, freeze your butter and then shred the butter into the dry ingredients with a cheese grater.

🔑 Sandi says: If you don’t have a pastry cutter, you can freeze the butter and use a cheese grater to grate the butter into the dry ingredients.

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

The scone dough ready to shape.

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

Cut raw scone dough on a cutting board.

Step 4: Shape the savory scone dough on a piece of parchment paper. Press to 1″ thickness and then cut the raw dough into sections. I also press around the edges to make the edge uniform and not as textured.

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! If you prefer, you can cut through the wedge lines and separate the scones for baking. Either way will work great.

Step 5: Then, lift the parchment paper and place it onto a large baking sheet. You can bake it directly on the parchment paper. This will prevent any sticking.

Ways to shape scones:

You can make your scones in any shape you like!! Here are my three favorite ways to shape scone 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 makes smaller scones perfect for entertaining.
Scone dough in a special scone pan.

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. The actual bake time will vary depending on whether you bake in a circle, scone pan, or drop style. Baking time can also vary by the thickness and size of the scones.

Top view of Gluten Free Fontina and Herb Scones o a cutting board.

Substitutions and Modifications:

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

Recipe FAQ:

Can I use a different kind of cheese in this recipe?

You can definitely use other cheeses! These are some of our favorite types of cheese to use in a scone recipe: Cheddar, Pepper Jack, mozzarella, and Gouda.

Can I use different herbs?

You can definitely use different herbs in this recipe. Consider this gluten free savory scone recipe a base that you can customize. I love to grow herbs in my kitchen window for all sorts of baking and cooking.

How long will these cheese scones keep?

These scones will keep up to 4 days in the refrigerator. They may harden, so pop them into the microwave for 30 seconds to get them soft again.

More Gluten Free Scone Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

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 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 302 kcal

Ingredients
  

  • 1 cup gluten free corn flour * see note
  • 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
  • Optional 2 teaspoons sugar This adds some flavor contrast.

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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

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
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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5 from 5 votes (3 ratings without comment)

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21 Comments

  1. sorry , posted under wrong thing. My daughter is Gluten and Dairy free. Can i use dairy free milk in this? looks AMAZING and want to try.

  2. This looks scrumptious! I’m not gluten intolerant but I like to cook gluten free recipes every now and then to give my stomach a break. I can’t wait to try these scones!

  3. I really like this savory take on a scone. I have only ever had sweet scones. And the fact that these have my ultimate favorite cheese in them makes it all that much better for me.

  4. These are wonderful, fontina is such a underused cheese in my opinion. Perfect for a brunch.

  5. This is a great scone recipe. When I was growing up, we would have scones on Saturday or Sunday Afternoons. I would love to make these recipe.

  6. These look so good Sandi! Would they be similar in texture to corn bread? As you can tell, I’m not much of a baker. lol

  7. Those look absolutely fabulous, Sandi! But FYI, I don’t see fontina listed in the ingredients or the instructions.

    Shirley

    1. Thank you Shirley. It is funny, I had a notebook next to me and I jot it all down while I made the recipe. Not sure how I missed the most important part 🙂

      1. You’re welcome, Sandi! I’m pretty sure that’s like me going to the grocery store with a short list and coming back WITHOUT the main thing on the list. 😉 It happens all too often!

      1. You are correct Kim, it is a 1/4 cup. I will clarify in the recipe. Thank you so much for emailing and pointing it out.