Suddenly it is winter! I have been so busy that fall went by in a blur, summer was going fine and then life just accelerated! As a result I haven't posted in a while; but I have had this recipe ready, waiting for a cold winter day when a bowl of soup and a cheese scone are all you want. The perfect thing when snow is falling or the wind is howling!
I have been wondering what the difference is exactly between a biscuit and a scone. After a bit of research I have discovered the difference is eggs. Scones have them and biscuits don't. A biscuit is simply flour, salt and baking powder with butter cut in and then milk mixed in; the result being soft and flakey with layers. A scone, with the addition of the egg, becomes more crumbly and is better suited to having things like cheese, raisins or other fruit added to it. Based on this I have decided that I like scones better! But, if you want something to smother in gravy, then you had better go with a biscuit!
Gluten Free Herb and Cheese Scones
- 2 1/4 cups Gluten Free Flour Blend
- 1/3 cup ground flax
- 1/2 tsp. sea salt
- 1 Tbsp. GF baking powder
- 1 tsp. Greek seasoning
- 1/2 tsp. dried parsley
- 1/2 cup butter, softened
- 3/4 cup cheddar or marble cheese, grated
- 1 cup buttermilk
- 2 eggs, beaten
Mix dry ingredients, cut in butter. Add cheese, buttermilk and beaten eggs to dry ingredients and stir until combined. Turn into a greased, 8 inch round cake pan. Bake in a preheated oven at 375 degrees for 35 minutes or until a toothpick inserted in the center comes out clean and top is golden brown.
Turn onto a wire rack to cool. Cut into 6 or 8 wedges for serving. Freeze extra in an air-tight container.