1 cup gf flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3 Tablespoons cold unsalted butter, cut into slices 1/2 cup crème fraiche 1 large egg, lightly beaten 1/2 cup shredded cheddar cheese 1/2 cup chopped gf ham
Position the oven rack in the lower third of the oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a non-stick baking mat. In a large bowl combine the gf flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut in the butter until the largest pieces of butter are the size of peas.
In a small bowl combine the crème fraiche and eggs. Add the wet ingredients all at once to the dry ingredients. Stir with a fork until just combined — don’t over-mix. The dough will be very sticky and wet. Add the cheese and ham; stir gently to incorporate. With a large spoon, drop a fistful size of dough onto the prepared baking sheet. Sprinkle with sugar. Bake until the scones are deep golden and a toothpick inserted into the center comes out clean, about 18-22 minutes. Slide the parchment or non-stick baking mat onto a cooling rack and let the scones cool for 10-15 minutes before serving.
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.