Gluten-free savory cheese scones / pogacha
Last night I had a go at gluten free baking. I am happy to say that my first attempt was succesful and delicious.
Here is the recipe;
400 gr gluten free plain white flour (I used Doves Farm)
50 gr butter, cold and cut into small cubes
100ml vegetable oil / olive oil
150 gr low fat yogurt
Pich of salt
1 teaspoon mahleb
1 teaspoon gluten free baking powder
100 gr feta cheese, crumbled
2 tablespoon chopped dill
2 eggs (save yolk of one of the eggs for the egg wash)
Put the flour, pinch of salt, baking powder and butter in a bowl and rub together with your fingerstips until mixed and crumbly. Add the oil, 1 egg and 1 egg white, yogurt and mix with your hands until just combined and it is soft and wet. Roll into a ball and leace to rest in the fridge for 30 minutes.
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
Take the dough out of the fridge and add the cheese and dill to the dough kneading it a few times to combine everything.
Divide the dough into 4 and make shape each into 4 rounds and place on the baking sheet. You will have 16 scones in the end on the baking sheet. Brush the rolls with egg yolk and sprinkle with nigella seeds.
Bake for 30 minutes and slide the parchment onto work surface and cool for a few minutes.
Enjoy warm with tea and with extra cheese or olives on the side.