Gluten Free Jalapeño Cheddar Scones

I have to admit, I am still pretty unsure of my gluten free baking skills. Gluten free flour is kinda weird. It either cooks way too fast and burns or is still a goopy mess after a billion hours of cooking.

I decided to use a recipe that I knew was good. I made these scones before, last New Year’s in Poland with my friend Ksenia. I knew if they could turn out well in Eastern Europe, they would turn out great any where. I just had to factor in the gluten free flour issue now. It’s always something…

 

These scones turned out perfectly. They were light and fluffy and the chiles and cheddar were such a good combination. Definitely make sure you use sharp or extra sharp cheddar. I totally forgot about the egg wash from Deb’s original recipe, but luckily the scones didn’t dry out or get too burnt on top. You should definitely make these soon.

Gluten Free Jalapeño Cheddar Scones (adapted from this Smitten Kitchen Recipe)

  • 2 cups gluten free flour (I used Bob’s Red Mill GF All Purpose Mix)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) cold butter, diced
  • 1/2 cup heavy cream
  • 2 eggs, divided
  • 1/4 pound sharp Cheddar cheese, diced
  • 1 can diced chiles
  1. Preheat oven to 400°F. Drain can of chiles. then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
  2. Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
  3. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

One thought on “Gluten Free Jalapeño Cheddar Scones

  1. Pingback: Sunday Summary: September 18, 2011 | Clare Cooks!

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