Gluten Free Cheese Scones are a savory, fluffy scone recipe flavored with cheddar and garlic. If you love Red Lobster’s Cheddar Bay Biscuits, you will love this easy gluten free copycat version!
Gluten Free Cheese Scones
Biscuits are the one gluten free homemade bread I make consistently. Everything mixes up easily in a bowl, drop them on a pan, and bake. Most importantly, they turn out amazing and not like an inferior gluten free version!
My recipe for Fluffy Gluten Free Biscuits is such a hit on the blog, I figured why not use them as a base recipe for absolutely divine cheddar garlic flavored scones.
I may have now completely abandoned my original gluten free biscuit recipe and subside on cheese scones till the end of time. 😍
What is the best gluten free flour to use?
This easy scone recipe is hard to mess up, but the quality of the taste does depend on which gluten free flour you use.
I solely use Cup 4 Cup all-purpose gluten free flour because I personally find the taste, hands-down, the best. Substituting Cup 4 Cup in any “regular” baking recipe, such as gluten free pie crust, always yields great results.
However, Cup 4 Cup can be pricier than other gluten free flours. More economical brands such as, Bob’s Red Mill 1-to-1 gluten free flour or Pillsbury gluten free flour also gives good, consistent results. However, I find the taste a slightly grittier and, well, gluten-free-tasting.
King Arthur’s gluten free flour also gets good reviews, but I find it a little trickier to work with. It doesn’t contain xanthan gum so you must judge how much you’ll need and add it.
What else can I add to Gluten Free Cheese Scones?
Savory cheddar scones are pretty unbelieveable tasting as is, but any of these additions would be fantastic flavor additions!
- scallions / chives
- crumbled cooked bacon
- fresh herbs
- crumbed cooked sausage
- cayenne pepper
- peeled, chopped apple
- substitute cheeses, like pepper jack, mozzarella, swiss, parmesan, or gouda
Can I Freeze Gluten Free Scones?
For sure. This is another reason why I make them so frequently. I can always pull one out of the freezer when I need delicious, homemade gluten free bread for myself.
Tip: Make sure they are cooled completely before freezing so ice crystals don’t form on them. Throw them in a gallon freezer bag after they have cooled.
For extra protection, or to store longer, wrap each scone in plastic wrap before storing in freezer bag.
How To Make Gluten Free Cheese Scones
- Whisk gluten free flour, baking powder, garlic powder, baking soda, and salt together. Cut in butter with pastry cutter or fork.
- Whisk the oil, egg, yogurt, and lemon juice together in a separate bowl.
- Pour the wet ingredients and shredded cheese into flour / butter mixture. Stir to combine.
- Cover dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
- Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto parchment lined baking sheet, spaced close together in the middle.
How to avoid dry, crumbly Gluten Free Scones
Save yourself from dense, dry scones by using some of these recipe hacks from America’s Test Kitchen.
- Instead of buttermilk, use yogurt. Since gluten free flour doesn’t absorb liquid as well, buttermilk causes them to spread too much.
- Resting the dough. Mix everything together, cover with plastic wrap, and let sit at room temperature for 30 minutes. This allows time for the flour to hydrate and not be gritty.
- Placing the biscuits closer together on the baking sheet. Biscuits become more tender because of the trapped steam.
Tips and Tricks for making perfect Gluten Free Cheese Scones
- You can substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute vinegar.
- Using sharp cheddar really gives a great cheese flavor, but mild cheddar may be substituted
- I prefer using freshly grated cheese because it melts better. It’s free from the anti-clumping coating bagged shredded cheese contains.
Before You Bake:
- Plan for allowing dough to rest for 30 minutes.
- Bake on two baking sheets stacked together. These bake at a very high temperature. You don’t want to burn bottoms before fully cooked.
- Space the biscuits close together in center of baking sheets to trap steam and make them more tender.
Other MamaGourmand Favorite Bread Recipes
Quick Cheese Bread – Savory cheddar loaf bread that easily mixes up in minutes without yeast or kneading!
Bacon Cornbread – Southern-style cornbread sweetened with maple syrup, dotted with chopped bacon throughout.
Sweet Irish Soda Bread – Has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout.
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Gluten Free Cheese Scones are a savory cheddar garlic scone recipe. If you love Red Lobster's Cheddar Bay Biscuits, you will love this easy copycat version!
- 2 cups (250 g) all-purpose gluten free flour blend (I always use Cup 4 Cup gluten free flour)
- 4 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons butter, chilled and cut into small pieces
- 3/4 cup (190 g) plain whole-milk yogurt, (low-fat may be substituted)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 teaspoon lemon juice (I've substituted vinegar for this with good results)
- 1 cup (125 g) shredded Sharp cheddar cheese
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Whisk flour, baking powder, garlic powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
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In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture and cheddar into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and let sit for 30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 450ºF (230ºC)
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Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of batter into it. Drop on prepared baking sheet, spacing the scones only about 1/2 inch apart in the center of the sheet (this traps a little extra steam between the scones and makes them more tender).
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Bake until golden, about 15-17 minutes, watching carefully and rotating pan 1/2 way through.
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Place baking sheet on wire rack and cool for 5-10 minutes before serving
Tips and Tricks:
- You can substitute sour cream for the yogurt with great results. I've also substituted vanilla yogurt without affecting the taste.
- If you don't have lemon juice on hand, substitute vinegar.
- Using Sharp cheddar really gives a great cheese flavor, but mild cheddar may be substituted
- I prefer using freshly grated cheese because it melts better. It's free from the anti-clumping coating bagged shredded cheese contains.
Adapted from America's Test Kitchen: The How Can it Be Gluten Free Cookbook
❊SHOP THE RECIPE❊
Items used to make this recipe:
Cup 4 Cup Gluten Free Flour Ι aluminum baking pans Ι mixing bowls
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