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Parmesan Scones of Joy

February 4, 2012

So. Baking has never been my bag, really. I don’t like my fingers getting all glooped up with sticky flour. I was never one of those kids who loved making mud pies, or digging around in the dirt with my fingers. It’s just a hands thing – I love getting muddy and grubby in general, but there’s just something about sticky hands that does my nut in. So baking is a rare occurrence for me.

This, though, is worth every minute of stickiness – finding a light, almost fluffy recipe for cheese scones for which any scone-starved coeliac would choke their grandmother.

First off, the flour mix you need is white rice flour, tapioca flour, and potato flour, in the ratio of 7 -3 – 1. (So, to make 1kg, it’s 700g rice flour, 300g tapioca flour, and 100g potato flour).Of course, you can also use gluten free self-raising flour, and if you do that, you don’t need to add Xantham gum.

Secondly, I imagine we’re all in the same boat when it comes to the leftover oil in the bottom of sun dried tomato jars, pimento jars, fancy olive jars etc etc. Don’t throw it away, for the love of God! It’s fantastic to cook with, infusing dishes with the flavour of whatever the oil has held. For these scones, I used the oil in the bottom of a jar of stuffed pimentos, which gave them just a tiny edge of spiciness. Mmmmm.

Now, on to the magic:


  1. 300g flour mix
  2. Pinch salt
  3. 2 medium eggs, beaten
  4. 2 tsps gluten free baking powder (mine was out of date in 2007, but did no harm)
  5. 2 tsps Xantham gum
  6. 75g butter, or margarine, cut into small cubes
  7. 125ml milk, roughly (I use soya milk)
  8. 50g parmesan cheese, finely grated
  9. Sun dried tomato oil/pimento oil/olive oil to grease baking tray


  1. Pre-heat your oven to 200˚C
  2. Sift the flour into a bowl with the salt, baking powder, Xantham gum and butter. Rub the mix between your fingers until you get a consistency of fine breadcrumbs. Take pauses if it feels like your thumbs are going to fall off.
  3. Make a well in the centre of the flour-mound. Pour in the eggs, cheese, and most of the milk. You might not need all of it – you might need more, so be cautious to start.
  4. Pull the flour gradually into the mix, stirring until you get a lovely doughy mess. If it’s too dry, add a little more milk (d’oh).
  5. Once you have the dough to your required consistency, grease your hands with your chosen oil and begin shaping small handfuls into ovals. If you’re a total glutton for punishment, you can try dusting a work surface with cornflour and rolling it. I wouldn’t bother, if I were you. It’s sticky, frustrating, and I struggle to see the point. If you wanna make the scones all pretty, then you can press the moulded balls of flour into your chosen cutter and shape it that way. Me? I’m a bit more rustic.
  6. Oil the baking tray with a little more of your chosen oil, and place the dough-scones on it.
  7. Bake in the oven for roughly 10 minutes, or – y’know – for as long as it takes.
  8. Eat them. Eat them all.

So there you have it. Scones of joy. These really were the best gluten free scones I’ve ever made. We had them with some simple butternut squash soup, salad, and homemade red cabbage coleslaw. (Recipe for red cabbage coleslaw: chop some red cabbage. Put it in a bowl with some sultanas and anything else you fancy, like grated carrot. Add a tablespoon of mayonnaise, a dash of lemon juice, pepper, and some grated nutmeg. Mix through. Bob’s yer aunt.)


One Comment leave one →
  1. February 7, 2012 8:38 am

    like the look of your blog! shall have a good look when more time and when broadband a bit less skinny! that alpro unsweetened has maltodextrine in it, so I don’t use for extreme coeliac friend of mine.

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