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 Biscuits
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.
The cheddar garlic biscuit experiment was a raging success. Now I’m having a hard time going back to my original gluten free biscuit recipe because these are just too damn good to pass up! 😍
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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 in biscuits.
King Arthur’s Measure-for-Measure also gets good reviews, but I find it dry in baked goods. I suggest adding extra yogurt if using King Arthur brand.
Wondering how different gluten free flour brands compare? Four of the most popular gluten free blends were thoroughly tested. See the surprising results for the best gluten free flour!
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
Gluten Free Blueberry Scones – These easy blueberry scones drizzled with a sweet glaze, are so tender and fluffy, no one will know they are in fact gluten free!
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.
Applesauce Muffins – Extremely moist and flavorful with applesauce, banana, oats, cinnamon, and the perfect amount of sweetness.
Sweet Irish Soda Bread – Has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout.
Gluten Free Pumpkin Muffins – Made with cream cheese glaze and crumb topping rival any recipe out there!
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Gluten Free Cheese Scones
Ingredients
- 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
Instructions
- 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.
- 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)
- 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).
- Bake until golden, about 15-17 minutes, watching carefully and rotating pan 1/2 way through.
- Place baking sheet on wire rack and cool for 5-10 minutes before serving
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉
Recipe Notes
- 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.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Cup 4 Cup Gluten Free Flour Ι aluminum baking pans Ι mixing bowls
*contains affiliate links
Laura says
Hi, just made these for my friend who is missing her gluten free biscuits from her favorite bakery due to the Coronavirus shut downs. I omitted the garlic powder. I added 3/4 tsp xanthan gum (the flour did not contain it). Also, used 1/4 cup to drop the biscuits. It made 10 of them. I have not tasted them yet, but they smell good. They aren’t as pretty as yours, but not too bad.
Melissa says
Hi Laura,
What a sweet friend you are. The good thing is no matter what they look like, they are still delicious!
Best,
Melissa
Stacey B says
These were wonderful! My daughter was excited to have something gluten free AND delicious! I only had plain Greek yogurt, so the dough was actually quite dry before cooking, but they still turned out delicious!
Melissa says
Hi Stacey,
Thank you so much for taking the time to write. I’m so excited it made your daughter happy and thank you for letting us know Greek yogurt works as well.
Best,
Melissa
Lisa says
These scones look like they were shaped or cut with a biscuit cutter. Did you use a biscuit cutter or otherwise shape the scones?
Melissa says
Hi Lisa,
I spray a 1/3 cup measuring cup with cooking spray and then just scoop the batter out. That gives it the even shape. Thanks for writing!
Best,
Melissa
Virginie says
Made these today with scallions, chopped up bacon and sharp cheddar, using Bob’s Red Mill 1-to-1 flour and they are FANTASTIC warm! Looking forward to having them for breakfast tomorrow! Thanks so much for sharing.
Melissa says
Hi Virginie,
How could they not be amazing with all those yummy add ins. Those sound absolutely to do for! Thank you so much for taking a moment to write.
Best,
Melissa
Anonymous says
Excellent! Easy to make and delicious. Thank you!
Faith says
WOW!! These look like such a treat. Thanks for sharing
Melissa says
You’re so welcome, Faith. So glad you enjoyed them!
Rosanna Dobbin says
I haven’t made this yet but am about to – can you tell me what the consistency of the batter will be once it has rested for 30 minutes? Your method suggests that it will be quite soft as you use a 1/3 cup measuring spoon. Just would like to know what to expect. Many thanks
Melissa says
Hi Rosanna,
The batter is more dense than a quick bread, but sticky enough you wouldn’t want to work it with your hands. Using the measuring cup sprayed with cooking spray helps pick it up and transfer to a baking sheet easier. If you wanted to shape the dough in a circle and cut it into scone wedges, that would work as well. Hope this helps!
Best,
Melissa
Rosanna Dobbin says
Melissa
Thank you so much
– I didn’t expect such a quick reply as you are still early morning and I am mid afternoon (Scotland) – this has come just in time as I am about to scoop.
Thanks again, this is amazing to me and I will let you know how I get on.
Rosanna Dobbin says
They came out really well – I added cayenne pepper and mustard powder and 50/50 Sharp cheddar/Parmesan .
Thanks again for this recipe, you’re a star baker
Rosanna Dobbin says
I have commented below
These are absolutely delicious
Melissa says
Hi Rosanna,
I’m so glad these turned out well for you. Thank you so much for taking the time to follow up and letting me know! It is an extra good feeling when gluten free bread turns out delicious, isn’t it?
Best,
Melissa
Elle says
We’ve been really struggling to make good gluten-free cheese scones, but these were just perfect. This is definitely going in my go-to recipes.
Melissa says
Hi Elle,
Thank you! That makes me so happy! I’m so glad you took the time to write and let me know. 🙂
Best,
Melissa
Candice says
Can I use whole milk vanilla yogurt instead of plain?
Melissa says
Hi Candice,
Yes, that’s fine. I always substitute vanilla yogurt for my GF biscuits recipe because that’s what I have in the fridge. I never notice a difference in taste.
Enjoy!
Melissa
Candice says
Thank you, Melissa!
Melissa says
You bet!
Kerry says
Omg. Just made them delicious. I added a tablespoon of fresh rosemary and thyme. Awesome. The texture is amazing!
Melissa says
Hey Kerry,
Love the addition of fresh rosemary and thyme! Thanks for sharing and I’m so glad you enjoyed the scones!
Best,
Melissa
Gill says
Fab recipe. I did add half a teaspoon of xanthan gum per cup of flour. Doubled up and added English mustard powder instead of garlic.
Everyone loved them and I could eat them too.
Thanks for sharing such a fab recipe 😁👍😁
Melissa says
Hi Gill,
Thanks for writing and adding your baking tips. That is always so helpful. Isn’t that the best feeling when everyone enjoys the “gluten free” version? That is what I always aim for!
Best,
Melissa
Dianne says
Delicious and easy to make
Melissa says
Thank you! So glad you enjoyed!
Best,
Melissa