Gluten Free Herb and Cheese Scones

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.

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