There’s nothing like a cheesy, buttery scone, hot from the oven, to accompany a hearty winter’s dinner.
I bake scones year ’round—usually as a breakfast treat—but around the holidays I bring them to every dinner I attend. Not only does this ensure there will be a gluten-free bread I can eat, it also typically elicits a number of “How is this gluten-free??” questions, which gives me a chance to talk about how I’ve made the transition to gluten-free living and baking over the past year.
One of our family members has recently gone mostly vegan. She was able to resist the prime rib and the cheese plate, but she had to have a bite of one of these scones. In the future, I’ll create a version of the scones for her that substitutes the vegan cheese, butter, and milk of her choice.
The secret to these cheddar cheese scones turning out well? Taking your time with thumbing the butter into the dry ingredients. I’ve tried making them with a pastry cutter or other methods, but the hands-on approach is the one that always gives the bet results.
You can use any cheddar cheese you’d like. I prefer to find an aged cheddar and hand grate it in large shreds whenever time allows. I’m also a fan of the Tillamook large cheddar cheese shreds.