Print
Thai Butternut and sweet potato soup

Gluten free cheesy scone bites

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 portions

Ingredients

Ingredients

  • 1 cup Self-raising rice flour + 1/4c brown rice flour (you can also experiment with other flour blends)
  • 1/4 c Almond flour
  • 100 g Butter
  • 1 1/2 c Grated cheddar cheese
  • 1/4 c Buttermilk
  • 1-2 Spring onions chopped
  • 2 tsp Baking powder
  • Pinch of salt
  • Egg and milk for egg wash

Instructions

Method

  1. Mix all the dry ingredients together, rub in the butter.

    Add the chopped spring onions and grated cheddar cheese.

    Add buttermilk a little at a time and start forming a soft dough.

    The dough is not to sticky and easy to work with.

    Roll out the dough into 1cm thickness and press with a round cutter or glass.

    Use pastry brush to brush egg wash on top of scones to get a shiny golden brown colour.

    Bake for 10-12 minutes until golden brown