Gluten-Free Cheddar Olive Buttermilk Scones
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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
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: 290IU | Vitamin C: 0.1mg | Calcium: 145mg | Iron: 0.9mg