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Cheese and Raisin Scone

A delicious gluten free cheese and raisin scone!
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 10
Author The Gluten Free Greek

Ingredients

  • FOR THE DOUGH
  • 500g plain gluten free flour sainsburys
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp sugar
  • 125 g butter, melted
  • 1 tsp gluten free quick yeast doves farm
  • pinch salt
  • 80 ml warm milk
  • 60 ml warm water
  • 1/4 teaspoon mahlepi or mastic
  • FOR THE FILLING AND GLAZING
  • 500 g Cheese I used 250g cheddar, 250g mozarella but you can use any cheese, even halloumi!
  • 30 g gluten free self raising flour sainsburys
  • 1 tsp baking powder
  • 120 g raisins
  • 1 egg, whisked (for glazing)
  • 60 g sesame seeds for glazing optional

Instructions

  1. In a bowl, grate the cheese as finely as you can. Add the beaten eggs, the raisins and the self raising flour and mix thoroughly. Cover with cling film and place in fridge.

  2. Start preparing the dough. In a large bowl, sift the flour, add the salt, baking powder and yeast powder, mahlepi or mastic and mix thoroughly.

  3. Add the butter, the eggs and gently mix the dough with your fingers.
  4. Add warm water and warm milk slowly slowly. Make sure it's warm and not hot as it will kill the yeast.

  5. Knead the dough for a few minutes until the mixture is firm. If the dough is too wet, add a little more flour. Cover the dough mix with cling film and place in warm area for at least 2 hours or until it has doubled in size.

  6. Take the filling mixture out of the fridge and the dough. Divide the dough into small sections and roll out into a circular shape. It will make around 10 medium sized cheese scones.
  7. Take a small part of the filling and roll into a ball in your hand. Place filling in the middle of the circle of dough. Brush with a splash of egg for the glazing and wrap dough around the ball, making a circular ball.
  8. Repeat until you have used up all the dough and all the cheese filling.
  9. Place scones in a pre-heated oven at 180°C  for around 40 mins until they are golden brown!

Recipe Notes

You could either add mahlepi or mastic to the dough or the filling. Some people add it to both, but I only used it for the dough.