Uniform is ironed, the newly-bought backpack is packed, books are sorted out. Your kids are ready to go to school. But wait! The main thing is missing, the lunchbox!
What about switching to a gluten-free diet this year? Even if your children don’t suffer from gluten intolerance, adding gluten-free meals to their lunchboxes is a great way to diversify your kids’ menu.
Here at Cannelle Boulangerie, we have many gluten-free recipes that can perfectly complete your child’s school lunch.
We have prepared for you a special treat today: savoury cheese scones. Delicious, nutritious, and quick-to-make, these scones will become a must-have in the lunchbox. Moreover, you can freeze these scones for later to avoid the usual hecticness during the first school days.
- 2tsp Canelle Boulangerie baking powder
- Bit of salt
- Pinch of black pepper or any other of your choice
- Bit of thyme (you can leave this one out if your kids don’t like it)
- 110g cold butter, cut into thin slices
- 200g mature cheese like Cheddar or Emmental, finely grated
- 175-200 ml milk
- Preheat the oven to 350F.
- Prepare a baking tray lined with parchment paper.
- In a large bowl, mix together flour, baking powder, salt, pepper, and thyme until thoroughly combined.
- Add butter and rub it into the flour mixture using your fingertips to make breadcrumbs.
- Carefully mix in 180g of cheese using your hands. Try to be quick as the butter can melt from the heat of your hands.
- Pour half of the milk (100ml) into the mixture and start to form the dough. Add the rest of the milk, 25ml at once, to make sure you reach the right consistency: the dough must be rather dry yet don’t break up into breadcrumbs. Once ready, form a ball.
- On the lightly floured surface, roll out the dough into a 3cm thick rectangle. Using a round cookiecutter (5-8cm in diameter), cut out the scones and place them on the baking tray. Sprinkle with the remaining cheese.
- Bake for about 20 min until golden brown.