Cheddar Olive Buttermilk Scones {gluten-free}

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.

Gluten-Free Cheddar Olive Buttermilk Scones

These Cheddar Olive Buttermilk Scones are a particularly special recipe to me. I make a lot of scones in the summer months. As soon as this season’s jams start to appear in the kitchen then I am hard pressed not to find a reason where an impromptu cream tea isn’t required. Scones are an ideal last minute bake as the ingredients are usually in, needing little more than the essentials; flour, eggs, sugar and milk.

Gluten-Free Cheddar Olive Buttermilk Scones

Whenever I make scones though my mum usually makes a not so gentle request for cheese scones as she has much more of a savoury tooth. Cheese scones are so delightful to bring along to picnics and family gatherings as they don’t suffer from being schlepped around. They are at their best with a spot of butter but really pretty good straight from the tupperware.

Olives

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

I had only baked these Cheddar Olive Buttermilk Scones once up until now. They had got lost in the shuffle when I started baking only gluten-free as it took me a while to perfect my gluten-free scone recipe. Now I finally have a scone which can pass muster alongside its wheat filled brethren it seemed appropriate to bring these guys out of hiding this week.

Gluten-Free Cheddar Olive Buttermilk Scones

I originally created the recipe in memory of my Nan after she passed away two summers ago. It would have been her birthday next week and although I’m sure she would never have described herself as a great cook, (she was much more known for her immense family love, great humour, fierce loyalty and utter stubbornness) she cooked memorable meals for us throughout my childhood and I wanted to remember her this week by baking in her honour. Her name was Olive and she would have really loved these scones.

Gluten-Free Cheddar Olive Buttermilk Scones

Cheddar Olive Buttermilk Scones

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Afternoon Tea
Cuisine: British
Keyword: cheddar olive buttermilk scone recipe, cheddar olive buttermilk scones, gluten-free cheddar scones
Servings: 15 scones
Calories: 200kcal
Author: Georgina Hartley

Ingredients

  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black

Instructions

  • Pre-heat the oven to 170°C and line a large baking tray with baking parchment.
  • Tip the flours and starches into a large mixing bowl and whisk together well. Add the butter then rub together with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the white pepper, mustard powder and baking powder.
  • Grate the cheese into the bowl and gently stir into the other ingredients.
  • Pour in the beaten eggs and turn into the mixture with a wooden spoon until completely incorporated.
  • Finally stir in the olives.
  • Once the olives are evenly dispersed carefully pour in the buttermilk, bringing the dough together with a wooden spoon.
  • Tip the dough onto a floured surface (you can use any flour, but not too much) and pat the mixture together, gently folding and turning the dough until the flour is incorporated.
  • Once the dough is dry enough to work with then using the palm of your hands flatten out to 1 inch thickness.
  • Cut the scones out of the dough using a 68mm round pastry/biscuit cutter with fluted edges.
  • Place the scones on the baking trays, then brush the tops with a little beaten egg mixed with a splash of buttermilk. Be careful not to let the egg wash drip over the sides of the scones or they will not rise evenly.
  • Bake the scones in the oven for 12-15 minutes until risen and golden.
  • Serve with plenty of whipped butter.

Notes

  • The scones are at their best warm from the oven. They don’t really last longer than a day before getting a little stale.
  • If you are not gluten-free then just substitute the sweet rice flour, oat flour, millet flour, potato starch and tapioca starch for 400g plain wheat flour.
  • If you don’t have buttermilk to hand you can use whole milk. Using the buttermilk though gives the scones a lovely soft crumb and a bit of a tangy note which pairs nicely with the salty olives and cheese.

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5.8% | Vitamin C: 0.1% | Calcium: 14.5% | Iron: 4.8%

Roasted Cauliflower with Saffron Buttermilk and Black Olive Pangrattato

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato

I was reading a food blog recently, I can’t remember which one, believe me I read far too many, and the blogger admitted that she lives in a food bloggers’ bubble. She meant by this that she is always baking and cooking recipes weeks in advance so she can eventually publish them perfectly timed to coincide with holidays and special events. Easter, for example. Well I am definitely doing something wrong. I only perfected my hot cross cinnabon recipe yesterday which now is so late in the day I can’t even bring myself to post it. Don’t worry, I’ll just rebrand and post it another time to disguise the fact I live in some backward bloggerdom.

cauliflower

Pangrattato prior to frying

I have been thinking about this a lot today as just this afternoon I have finally got round to making the recipe I wanted to post today. I live in the here and now so much so that I have just put down the camera and am expecting to post this in the next half hour, that is 1 hour exactly after I made this dish. Don’t get me wrong, this is no brag, it is a horribly detrimental way to plan, especially if you are a food blogger and want your lovely readers to have the option of making the recipe on the time of year it was intended. But hey, that’s what archives are for right?

saffron buttermilk

I’m definitely an advocate for making resolutions after Easter once all the chocolate has settled. Just so I can course correct the fine resolutions I make in January. I had two this year; not to procrastinate (If my creative writing tutor is reading this I promise I’ll send my two weeks late homework soon) and to forward plan so everything is not last minute. The forward planning I actually have down pat, in fact too well. I am so busy planning things months in advance I fail to see deadlines looming before me, hence the last minute kick bollock scramble that dominates most of my life.

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato  |  Stroud Green Larder

Happily, this recipe worked out just deliciously first time round. It’s just as well as if it had failed then you would still be admiring last week’s Easter Welsh Cakes. I didn’t really doubt it would be a success though as the best parts are cribbed from chefs who know what they are talking about. The saffron buttermilk recipe is adapted, as all good recipes often are in my world, from Yotam Ottolenghi, he uses it without the saffron as an accompaniment to roasted aubergine. The black olive pangrattato is pretty much down to me but inspired by many a Jamie Oliver creation where I’ve seen him go to the pangrattato well a lot. It sounds impressive but it’s pretty much just a fancy term for breadcrumbs. I used gluten free breadcrumbs here, as I mentioned I have been making and eating a lot of hot cross cinnabons this Easter and am feeling a familiar leaden stomach associated with such indulgence. Obviously if you’re not of a weak disposition like me then feel free to use fully gluten loaded bread, I think Jamie Oliver advocates ciabatta.

I did scoff most of this directly after I put the camera down but whatever is remaining is going to wait until tonight to sit beside a big juicy pork chop where I know it will be an absolute dream. It would also go equally well with a lovely fillet of salmon or as part of a spring buffet table.

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato  |  Stroud Green Larder

Roasted Cauliflower with Saffron Buttermilk and Black Olive Pangrattato
Serves 4

2 heads cauliflower, about 800g each
2 tbsp olive oil

Saffron Buttermilk
140ml buttermilk
100ml greek yoghurt
1 garlic clove, minced
1 tbsp olive oil
A pinch saffron

Black Olive Pangrattato
Zest of 1 lemon
Fresh chilli
2 cloves garlic, crushed
100g gluten free bread
1 clove garlic
15 pitted black olives
1 red chilli, seeds removed
2 tbsp olive oil

  1. First make the saffron buttermilk as it has to be left for an hour to infuse.  All you need to do is whisk all the ingredients together with some seasoning, then rest it in the fridge for an hour.  Stir through before serving to make sure all the saffron is mixed in.
  2. The next job is to prepare the cauliflower.  Remove the leaves from the cauliflower and break into florets.
  3. Bring a large pan of salted water to the boil and drop the cauliflower florets in. Bring back to the boil then simmer for 5 minutes.
  4. Drain the cauliflower by tipping into a colander then leave to rest for 30 minutes or until the cauliflower has dried.
  5. Pre-heat an oven to 180°C, then warm a roasting pan with 2 tbsp olive oil inside it. Roast cauliflower for 25-30 mins, turning every 10 minutes, until it begins to brown.
  6. For the pangrattato place all the ingredients, except the olive oil, in a food processor and whizz up until everything has turned into fine breadcrumbs.
  7. Heat the olive oil for the pangrattato in a wide frying pan and then when hot add the breadcrumbs. Fry on high for about 10 minutes until they are golden and crisp.
  8. Serve the roasted cauliflower with a drizzling of saffron buttermilk and then sprinkle over the black olive pangrattato and some parsley and extra chilli.