These rich, fluffy scones just feel like fall to me, especially when served with homemade vegetable soup and a crisp light salad. Enjoy!
Savory Gluten-Free Cheddar Herb Scones
2 cups whole grain gluten-free flour blend
1 Tb aluminum and gluten-free baking powder
¼ tsp fine sea or Himalayan salt
½ C chilled unsalted organic butter, cut into small pieces
1 C shredded sharp low fat goat’s cheddar cheese
¼ C chopped fresh chives or green onion
¾ tsp dried tarragon
¾ tsp dried dill
½ C unsweetened fat free plain Greek yogurt
1 ½ Tb raw local honey
¼ C unsweetened milk of choice, plus extra for brushing
1 large organic egg
Directions:
Preheat the oven to 375°F and line a baking tray with parchment paper or Silpat.
Sift the gluten free flour, baking powder and salt into a large bowl. Using a pastry blender or two forks cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible. Stir in the shredded cheese, chives, tarragon and dill until well mixed. Cover and chill for 30 minutes.
In a separate bowl, whisk the yogurt, honey, milk, and egg together. Add this to the chilled flour mixture and stir to just bring the dough together. Do not over-mix. Turn out onto a gluten-free floured work surface to complete bringing it together with your hands. The dough will be very sticky. Keep your hands moistened with water (but not wet) to help prevent the stickiness from getting out of control.
Shape and flatten the dough (either by hand or with a rolling pin) to about half an inch thick. Using a cookie cutter or knife, (moisten with water between cuts to minimize sticking), cut into 20-24 pieces (reshaping and flattening the remaining dough as needed if using a cookie cutter keeping in mind that re-rolled dough may not rise as much as the first batch) and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk (optional) and bake for 20-25 minutes or until the scones are lightly golden.
These are best served warm fresh out of the oven with vegetable soup and a light garden salad. Store any leftover scones in a tightly covered glass container in the refrigerator.
*These are also vegan-adaptable if you use the same amounts of chilled coconut oil instead of butter, unsweetened plain almond or coconut yogurt instead of plain Greek yogurt, soy-free non-dairy cheese, unsweetened non-dairy milk, your choice of egg replacer equal to one large egg and maple syrup instead of honey.
How did these savory Cheddar Herb Scones turn out for you? Let me know in the comments below and on Facebook, Instagram, and Twitter!
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