Gluten-Free Cheddar Cheese and Chive Scones

Learn how to make the ultimate savory gluten-free cheddar and chive scones. These scones are buttery, flaky, and cheesy—never dry! Discover our secret for a soft texture and perfect rise.

Course Breads

Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Servings

Calories 337kcal

Author Rebecca Taig

Ingredients

Cheddar Chive Scones

2 cups (272g) Gluten-Free Flour, (Bob's Red Mill 1:1 Baking Flour)
1 tablespoon (12g) granulated sugar
1 tablespoon baking powder
1 teaspoon garlic powder
¾ teaspoon salt
8 tablespoons (113g) frozen unsalted butter (see notes)
8 tablespoons (120g) sour cream
¼ cup (60ml) heavy cream
1 large egg
1 cup (4 ounces) sharp cheddar cheese
¼ cup fresh chives, chopped

Egg Wash

1 large egg
½ tablespoon heavy cream

Instructions

Combine dry ingredients. Whisk the dry ingredients together in a large bowl, or pulse a few times in a food processor to combine.
Cut in frozen butter. Grate the frozen butter into the flour and quickly cut it in with a pastry blender (or forks) until coarse crumbs form. If using a food processor, pulse the diced frozen butter until the mixture reaches a coarse, crumbly texture, then transfer the mixture to a large bowl.
Combine wet and dry. Next, make a well in the center of your dry ingredients. In a separate bowl, whisk together the heavy cream, sour cream, and one large egg. Pour that wet mixture right into the well and stir with a rubber spatula until the dough comes together. You’re looking for a slightly shaggy texture that still holds its shape when you pinch it.
Fold in mix-ins. Gently fold in the sharp cheddar cheese and chives until they are evenly distributed throughout the shaggy dough.
Turn out the dough. On a lightly floured surface, gently knead the dough until it comes together. Pat it into a 7x5-inch rectangle, then cut it in half vertically with a bench scraper or knife.
Laminate. Stack one half of the dough directly on top of the other, lining up the sides as best as you can. Rotate the dough 90 degrees, then gently press it down to flatten it back into a 7x5-inch rectangle.
Repeat this cutting and stacking process two more times (for a total of three stacks). This simple repetition is exactly how you build those signature flaky layers!
Shape into a disk and refrigerate. After that final stack, use your hands to shape the dough into a 7-inch disk, about 1 inch thick. Wrap the disk tightly in plastic wrap and let it chill in the refrigerator for 30 minutes. This gives the dough time to relax and ensures your layers stay perfectly defined.
Final chill and cut. After chilling for 30 minutes, cut the dough into eight wedges using a sharp knife. Press straight down and lift back up without sawing to preserve the layers, wiping the blade clean between each cut. Arrange the wedges evenly on a parchment-lined baking sheet and place them in the freezer for 30 minutes. While they chill, preheat your oven to 400°F.
Egg wash and finish. After 30 minutes, pull your scones from the freezer. In a small bowl, whisk together one egg and half a tablespoon of heavy cream. Lightly brush the tops with the egg wash for that gorgeous, golden-brown finish.
Pro tip: Be careful to keep the egg wash on the tops only! If it drips down the sides, it can actually 'glue' the layers together and keep them from rising evenly
Bake and cool. Slide the baking sheet into your preheated 400°F oven and bake for 20 minutes, or until the scones are a beautiful golden brown.
To make sure they're perfectly done, you can insert a toothpick into the center (it should come out clean) or use an instant-read thermometer to check that the internal temperature has reached at least 190°F.
Once they’re out of the oven, move them to a wire rack to cool for at least 20 minutes before diving in. I know it’s hard to wait, but this cooling time is essential for the crumb to set perfectly!

Notes

Frozen Butter: For the flakiest texture, dice the butter into small cubes and freeze for at least 20 minutes before starting. If you aren't using a food processor, you can also grate the frozen butter with a box grater or work it into the flour with a pastry cutter.

Nutrition