bakingglutenfreememories I have had my fair share of sweet scones, but it wasn’t until about 10 years ago, that I tried and really enjoyed a savory scone. Sweet scones are indeed a treat, especially served with jam, lemon curd, or clotted cream. However, I do believe that savory scones are underrated. I, therefore, decided it was time to make my own cheddar leek scones.
Scones are perfectly delicious eaten at any time of year. The flavors and ingredients to combine are endless. These cheddar leek scones definitely don’t disappoint! The texture is flaky and buttery. The pop of flavor from the sauteed leeks along with cheddar cheese create the sensation of eating a hearty meal. These scones are amazing on their own with melted butter, but they also compliment soups and stews quite nicely as well as with eggs for breakfast. They are larger in size, but they can be cut smaller.
Overall, the recipe is very simple and the outcome is well worth the effort!
Ingredients You Will Need
- King Arthur Gluten Free Measure For Measure Flour
- salt
- baking soda
- milk (regular or almond or cashew)
- salted butter
- an egg
- 1 leek
- cheddar cheese
- olive oil
- coarse sea salt, optional
These cheddar leek scones are: hearty, full of flavor, buttery, flaky, cheesy, and completely gluten free!
If you would like to explore the realm of sweet scones, check out my Orange Currant Scones or those as the base of this Strawberry Shortcake recipe.
Substitutions
Besides swapping regular milk with cashew or almond milk, I’d suggest using Miyoko’s Creamery Vegan butter to substitute the regular butter, if needed. I have had great success in substituting with that butter since it gives the closest results. Other vegan butters tend to be too oily.
How to Make Cheddar Leek Scones
First, roughly chop the white and light green part of the leek stalk only. (the bottom part) Heat a pan over medium low temperature on the stove. Once heated, add 2 teaspoons of olive oil. Then add the cup of leeks and sautee them for about 4 minutes or until they soften and begin to lightly brown. Turn off the heat and set them aside to cool.
Next, in a large bowl, add the flour, baking soda, and salt and mix. Then cube the cold, salted butter and add it to the flour mixture. Use a pastry cutter to chop up the butter until it resembles small crumbs. If you don’t have a pastry cutter, 2 butter knives will also work for chopping the butter.
Now, pour in a lightly beaten egg and milk. Mix together and then add the grated cheddar cheese and sauteed leeks. Mix together well.
Then form the dough into a round that is about 7” x 7” while placing it on a plate lined with parchment paper. Cover the dough with plastic wrap and place it in the freezer for 12 minutes. Meanwhile, preheat the oven to 425 degrees Fahrenheit.
After it has chilled in the freezer, use a knife to cut the round in half and then in thirds on each side so that there are 6 triangular scones. See the picture below.
Then line a baking sheet that can withstand high heat with parchment paper. Space out the scones on the baking sheet and sprinkle with coarse sea salt, if desired. Bake the scones on the middle oven rack for 25 minutes or until fully cooked and browned. Cool and enjoy them while still warm!
Storage Tips and Notes
- Store these scones in a sealed container for 1-2 days at room temperature or in the refrigerator for 3-4 days.
- These scones can be frozen. Make sure they fully thaw and then toast / reheat them for best results.
- If you desire smaller scones, make sure to adjust the bake time so as not to overcook them.
Cheddar Leek Scones
Ingredients
- 3 cups King Arthur Gluten Free Measure for Measure Flour (471g)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ cup cold, salted butter (8 tablespoons)
- 1 ¼ cups + 1 tablespoon milk (319ml)
- 1 egg, lightly beaten
- 1 cup grated cheddar cheese (88g)
- 1 cup leek stalk, roughly chopped (white and light green parts only) (70g)
- 2 teaspoons olive oil
- coarse sea salt, optional
Instructions
- First, heat a pan on medium low heat on the stove. Once heated, pour in 2 teaspoons of olive oil. Then sautee the chopped leek for about 4 minutes or until softened and lightly browned. Remove from heat and set aside.
- In a large bowl, mix together the flour, fine sea salt, and baking soda. Cut the cold butter into cubes and add it to the mixture. Use a pastry cutter to chop the butter until it resembles fine crumbs.
- Then add in the egg and milk. Stir to combine. Add in the cheddar cheese and sauteed leek and stir until all ingredients are incorporated. Place a sheet of parchment paper on a plate and use your hands to form the dough into a 7'' x 7'' round on the plate. Cover it with plastic wrap and place it in the freezer for 12 minutes.
- In the meantime, preheat the oven to 425°F. Place a sheet of parchment paper on a baking sheet that can withstand high temperatures.
- Once chilled, use a knife to cut the round in half and then each half into thirds, creating 6 triangular scones. Place the scones on the baking sheet and sprinkle with coarse sea salt, if desired. Then place them on the middle oven rack and bake for 25 minutes or until browned on top and on the bottom. Allow them to cool and serve them while still warm.
