Cornbread Cheese Scones Recipe

For a quirky dinner party snack this Christmas, these delicious cheese scones tick all the right boxes.

Cheese scones with chutney and port

Suitable for: gluten free


Gluten free cheese scones on cooling rack

50g polenta

50g brown rice flour

¼ tsp salt

1 tsp gluten free baking powder

A pinch of pepper

70g  butter

60g grated cheddar cheese

1 egg

100ml milk


Preheat an oven to 170°C / 325°F / Gas 3 and line a large baking tray with parchment paper.

Pop the polenta, brown rice flour, salt, baking powder, pepper, xanthan gum and baking powder into a large mixing bowl along with the butter and use a rubbing technique to combine the ingredients together until it resembles breadcrumbs. Alternatively you can use a food processor and blitz until a breadcrumb texture forms.

Add 50g of the cheese to this mix, leaving a little to top the scones off with. In a measuring jug, measure the 100ml of milk out, add the egg and beat with a fork.

Add this to the dry ingredients and mix at first with a fork and then with your hands until a dough forms.

The dough is quite sticky but don’t worry, there’s no need to panic! Roll the dough into golf ball size rounds and flatten slightly.

Put these on a lined baking tray and top with cheese. Space them about one inch apart as they will rise and spread slightly.

Place them in the oven for around 15 minutes or until the cheese is golden and the scones have risen. Then enjoy warm with lashings of butter.

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