Preheat oven to a solid 375.  If in doubt about your oven’s temperature accuracy, go a little hotter.  I can promise you that you will want to prepare the cookie sheet in advance.  Also just do yourself a favor and use a cookie sheet with a rim.  There’s nothing like having your ready to go scones end up scattered in the oven or on the floor because you didn’t have a little lip on the cookie sheet.  Tear off a big piece of parchment paper and put that on the cookie sheet.  It will never fit right so give up on that.  Trust me.  Just make sure it covers most of the pan and let it go.

Do this after you’ve prepared your cookie sheet: prepare the surface.  Whether you have a clean counter top or a silicone sheet or a really big cutting board, you’ll want to sprinkle some gluten free flour on the surface.  Not too much, or it will cake on your scones.  Just, you know, some flour.  You can always add a little more later.

Please remove any rings you may be wearing.  Seriously.  And roll up your sleeves.  Or, better yet, wear short sleeves or a 3/4 sleeve.

Combine all of the dry ingredients, including the cheese and however much pepper you like (I like a lot), in a large bowl.  Mix well.  I like to whisk this mixture.

Combine the cream, Dijon mustard, and Worcestershire sauce in a small bowl.  Stir.

Make a well in the dry mixture and add the wet mixture all at one time.  Stir with a regular fork (do yourself a favor and do not use a spoon for this part).

When you can no longer stir with the fork, scrape the dough on the fork into the bowl, and mix with your hands.  I hope you remembered to roll up your sleeves.

Now you are ready to transfer to the floured surface.  Just scrape all of the stuff left in the bowl out on top of the big blob of dough with your fingers.  Now, you’re looking to wrangle this dough into submission with a minimum of working it.  You will either make this entire blob of dough into one big circle or divide in half and make it into two circles.  You want the circles as even as you can get them, and about an inch thick.  If you have made the mistake of using parchment paper as your surface on the counter, I am really sorry I didn’t warn you before not to do it, because to make your circle even, you really need to be able to spin that dough while flattening it.  You’ll get the hang of it.  I should have made a youtube video…

Now, either cut these into wedges now (harder to get on the cookie sheet) or put them on the cookie sheet as discs and then cut them (you curse the knife because you keep running up against the rim of the cookie sheet).  It’s your choice.  Good luck.

Take a pastry brush (preferably one with actual bristles rather that those useless silicone dealies pretending to be pastry brushes), dip it in cream, and brush the top surfaces.  Sprinkle that fancy salt onto the top.  Put them in the oven.  Check them in about 20 minutes.  Use your best judgement – you want them to be at least golden brown.  You may need to turn the cookie sheet, because it’s the rare oven that heats evenly.

I like to cool these on a rack, but it doesn’t really matter.  Please don’t burn your mouth when you can’t help eating one right away.

Michelle 2014