Gluten-Free Jarlsberg & Herb Scones
In this day and age, there is no reason on earth to leave our gluten-free pals behind when it comes to scones. Our friends at America’s Test Kitchen have devised the absolute best gluten-free flour blend I’ve ever tasted. It’s easy and inexpensive to make a whole bunch and stash in the freezer for use any time you want, and with these scones, you’ll want a lot. Rich and cheesy, with a crispy top and creamy interior, it’s tough to stop eating them. Believe me, I’ve tried.
Ingredients
- SCONES
- 7 ½ ounces 1 2/3 cup America’s Test Kitchen Gluten-Free Flour Blend – see recipe below
- 1- tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 2 teaspoons dried herb mix of your choice
- 6 tablespoons cold butter cut into ¼ inch cubes
- ½ cup diced Jarlsberg cheese or cheese of your choice, cut into ¼ inch dice)
- 2/3- cup sour cream either full or reduced fat
- 1 large egg
- 1/3 cup grated cheese of your choice I use a Parmesan blend
- Additional 1 tsp. dried herb blend for topping
- AMERICA’S TEST KITCHEN GLUTEN-FREE FLOUR BLEND www.americastestkitchen.com
- 24 ounces 4 ½ cups plus ⅓ cup white rice flour
- 7 ½ ounces 1⅔ cups brown rice flour
- 7 ounces 1⅓ cups potato starch
- 3 ounces 3/4 cup tapioca starch
- 3 tablespoons nonfat milk powder optional
- Whisk together in a large bowl until well combined. Store in freezer for best freshness.
Instructions
- Heat oven to 500 degrees.
- While oven is heating, combine gluten-free flour blend, baking powder, salt, xanthan gum and 2 tsp. dried herbs into the bowl of a food processor. Pulse to blend.
- Add diced butter and pulse until mixture is the texture of fine crumbs with no butter pieces visible.
- Remove from food processor and place into large bowl. Toss in diced Jarlsberg.
- In a small bowl, stir together sour cream and egg. Mix into gluten-free and cheese mixture and stir until no dried flour is visible. Cover and set aside at room temperature for 30 minutes.
- While mixture is resting, get your baking sheets together. You will want to use two baking sheets, one on top of the other. This will prevent the scones from burning on the bottom due to the high heat of the oven. Place a sheet of parchment paper on the top baking sheet.
- After 30 minutes, place scone dough on a sheet of parchment that has been sprayed with cooking spray, or you can also spray a marble surface or cutting board with spray. This is to prevent the dough from sticking.
- Shape the dough into a 6-inch circle and cut into 6 pieces.
- Place the pieces on the parchment paper.
- Combine the 1/3 cup grated cheese and 1 tsp. dried herbs, and sprinkle over the top of the scones.
- Turn the oven temperature down to 425 degrees and bake about 14 minutes, topping has turned golden brown and interior cheese is melting.