A Treat for Fall–Cheesy Beer Scones!
These scones are absolutely delicious! I made the over the weekend just as the weather turned cooler. Tasty and cheesy and good!
I enjoy knowing how different things bake together to make a delicious, gluten-free product. Beer adds a depth of flavor, and, of course, the alcohol is baked out. All that is left is the flavor and the fact that it helps with the baking powder to make a light scone. I used a biscuit cutter to make these as I wanted to be able to use them for sandwiches at a tailgate event. Wow, they were popular.
I split them and added hame and cheese for the fillings. I had to be sure that the gluten-free people got their fill as everyone wanted to try them. Score!
Here is the recipe. I hope you give them a try for your family and friends. Happy gluten-free baking!
- 2¾ cups Baking Free™ gluten-free All Purpose Flour (341 g)
- 1 tablespoon sugar
- 2 teaspoons baking powder (be sure this is gluten-free)
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- ¾ cups minced fresh chives (I used 2 tablespoons of dried)
- 1½ cup shredded sharp cheddar cheese
- ¾ cups gluten-free beer (You may need an additional ¼ cup)
- 2 eggs (one for the dough, one for the top)
- 1 tablespoon oil
- 2 tablespoons Dijon mustard
- sprinkle of sesame seeds
- Preheat the oven to 425 degrees F. Prepare baking sheet with parchment paper. Set aside.
- In the large bowl of a stand mixer put the Baking Free gluten-free flour, sugar, salt, xanthan gum and baking powder. Turn mixer on low to combine. Add the chives and cheese and combine.
- In a small bowl whisk together ¾ cup gf beer, 1 egg, oil, and mustard. Turn the mixer on low and gradually add the beer mixture. If dough is dry gradually add up to ¼ cup more of the beer.
- Turn dough onto lightly floured surface and kneed just to combine. Pat dough into a round 1 inch thick. Using a 2¾ inch biscuit cutter, cut out scones. Gather scraps and repeat process. Place all scones on prepared baking sheet. Makes about 12 scones.
- Whisk the remaining egg with a little water and brush the top of each scone. Sprinkle with sesame seeds.
- Bake scones until golden and tester inserted in center comes out clean, about 14 minutes. Cool scones on sheet for 5 minutes. Then transfer to serving dish. Serve warm.