The UBC Cheese Scone (gluten-free)

Have you ever come across the UBC cookbook?  It is definitely worth a read.  I found a copy at our local library years ago and came across these delicious cheese scones, touted as UBC's most popular scone.  Now that I am gluten-free, it seemed time to revise this scone recipe so I can continue to enjoy it. 

 Ingredients
3 cups gluten free flour blend

2 tsp. xanthan gum (if not already included in your gf flour blend)

1/2 cup sugar

5 tsp. g.f. baking powder

1/2 tsp. salt

3/4 cup butter or margarine

1 egg, slightly beaten

1 cup milk

1 cup grated aged cheddar cheese

Method

1. Preheat oven to 450 degrees F.
2. In a large bowl, mix together dry ingredients.
3. Cut in butter or margarine to resemble coarse oatmeal.
4. Add milk and cheese to slightly beaten egg and stir into dry ingredients.  
5. Place dough on a floured surface and bring together to form a square or rectangle.  (The original recipe says to knead the dough, but I found it to be too fragile).  Pat dough into desired thickness and cut with a two inch cookie cutter or slice into triangles using a sharp knife.
6. Place on a greased cookie sheet (or parchment paper lined cookie sheet) and bake for 15 minutes or until lightly browned.

 These taste great the day they are made or you can freeze them for later.  I wrapped them individually with sarah wrap and placed them in a freezer bag.  They taste best when warmed.

 Delicious!

 

These are delicious with jam and best served with a steaming cup of tea!