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!
- 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:
- Use a large cookie scoop to make your scones drop biscuit style.
- 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:
- 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.
- Make them dairy-free by using cold vegan butter and vegan dairy-free cheese.
Tips and Recipe FAQ:
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.
You can definitely use other cheeses! These are some of our favorite types of cheese to use in a scone recipe: Cheddar, Pepper Jack, Mozarella, and Gouda.
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.
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 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!
Gluten Free Cheese Scones
- 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
- 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.
- If you prefer to use a gluten free flour blend, feel free to substitute it for the sorghum, corn flour, and tapioca starch.
- 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.
- Make sure your butter is very cold so that it will add flakiness to your scones.
- 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.
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.
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.
Michelle @ The Complete Savorist
These are wonderful, fontina is such a underused cheese in my opinion. Perfect for a brunch.
I love fontina as well.
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.
Thank you Rini. I also love scones and remember all of the scones I enjoyed when I was eating gluten.
Dan from Platter Talk
Such a nice job with these scones; beautifully done once again!
Thank you Dan 🙂
Christine | No Gojis No Glory
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
Hi Christine, I would say they are more scone like and dense compared to corn bread.
Shirley @ gfe & All Gluten-Free Desserts
Those look absolutely fabulous, Sandi! But FYI, I don't see fontina listed in the ingredients or the instructions.
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 🙂
Shirley @ gfe & All Gluten-Free Desserts
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!
it says 1/4 tapioca starch. 1/4 what? Cup?
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.