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!

Cheesy Gluten-Free Beer Scones
  • 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
  1. Preheat the oven to 425 degrees F. Prepare baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk the remaining egg with a little water and brush the top of each scone. Sprinkle with sesame seeds.
  6. 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.