Some new ingredients found their way into my latest (and seperate) baking box this week.
I have been chatting to a Twitter pal, who very kindly complimented me on the Pecorino, Chive and Walnut Scones I made for my previous post. She also commented that she was following a Gluten-Free Diet, so ordinary baked items were not for her.
Having promised to look for something which she could make, I found a Gluten-free scone recipe on the Odlums Website, which is by Catherine Leyden. I added the Pecorino and chive combination, but you can use any cheese which suits you.
Pre-heat the oven to 200C/400F/Gas mark 6
225g Tritamyl Gluten Free White Bread Mix
50g Softened margarine
50g Pecorino cheese (or cheese of your choice)
3 tspns. Snipped Chives
Place the scones on a baking tray which has been scattered with some of the Tritamyl Gluten Free Bread Mix.
Bake at 200C/400F/Gas Mark 6 for 25 – 30 minutes, until golden brown and cooked through.
2 thoughts on “Gluten-Free Scones with Cheese and Chives”
Thanks a million Colette, these look great. I never thought of using the white bread mix to cut out the need for adding gluten free baking powder and the like but I'll remember that tip.It'll be the weekend before I get a chance to bake them for myself but I'll definitely let you know how they turn out.Thanks again, you're a star for doing this.
Thank you for saying that, it was no problem, at all. I learned a little bit from trying a GF recipe too. I will be on the look-out for more to try out and post from now on. Please do let me know how they work out for you.