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Makes about 8 scones. Difficulty
Easy
Ingredients
1/4 cup gf cornmeal 1-1/2 cups gf flour 2 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon xanthan gum 7 Tablespoons unsalted butter, cut into pieces 2/3 cup shredded sharp cheddar cheese 1/2 cup + 2 Tablespoons Half-n-half 3 Tablespoons gf pesto 1 egg 1/4 cup canola oil
Directions
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
In a food procesor, combine cornmeal with gf flour, baking powder, cream of tartar, salt and xanthan gum. Add butter and pulse, until coarse meal forms. Add cheese and pulse briefly.
Transfer gf flour/cheese mixture to a large bowl.
In a separate bowl, whisk together half & half, pesto, egg and canola oil. Gradually add wet ingredients to dry ingredients, stirring just until dough comes together.
Turn dough out onto a lightly gf floured surface. Form into a circle, about 1-inch thick. Cut circle into wedges (like a pie).
Place scones onto prepared baking sheet. Bake scones until pale golden, about 20 minutes. Serve warm.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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