Gluten-Free Cowboy Crunch Scones
2 cups (240g) gluten-free all-purpose flour (ensure it contains xanthan gum or add 1/4 teaspoon if it doesn’t)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon Cowboy Crunch Seasoning
1/2 cup (115g) cold unsalted butter, cubed
1 cup (120g) shredded sharp cheddar cheese
2/3 cup (160ml) cold milk (dairy or non-dairy)
1 large egg
1 tablespoon cold water
Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and Cowboy Crunch Seasoning.
Cut in Butter: Add the cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It's crucial that the butter is cold to achieve a flaky texture.
Add Cheese: Stir in the shredded cheddar cheese until evenly distributed.
Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and cold water. Make a well in the center of the flour mixture, and pour in the wet ingredients. Using a fork, gently mix until just combined. Do not overwork the dough to keep the scones tender.
Shape and Cut Scones: Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently pat the dough into a round disc, about 1 inch thick. Using a sharp knife, cut the disc into 8 equal wedges.
Bake: Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 18-22 minutes, or until they are golden brown and firm to the touch.
Cool & Serve: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. Serve warm or at room temperature.