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There’s nothing more comforting than the smell of freshly baked scones gently wafting their way throughout your kitchen. These tasty savoury GF scones are quick and simple to make and lovely served with a antipasti board, cheese board, a bowl of wholesome soup or as a canapé. The great thing about these little scones are that they can be made ahead of time and frozen – all you have to do is to cut out shapes, lay out on tray and freeze then transfer to a zip-lock bag until you are ready to bake. They can be cooked from frozen, just allow a few extra minutes cooking time.

Makes approx 20 little scones.

Ingredients

  • 275 grams brown rice flour
  • 60 grams tapioca flour
  • 4 level teaspoons gluten free baking powder
  • 1 teaspoon psyllium husks
  • 1 level teaspoon fine seasalt
  • 120 grams butter – chilled and finely diced
  • 100 grams strong cheddar cheese, grated
  • 4-6 young wild garlic leaves, finely shredded
  • 2 large organic or free-range eggs
  • 160-180 ml natural yoghurt
  • Egg wash
  • Vegetarian
  • Gluten Free
  • Dairy Free: Replace butter and yoghurt with odourless coconut oil and soya yoghurt weight for weight.
  • Vegan: Replace butter and yoghurt with odourless coconut oil and soya yoghurt weight for weight.
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Method

  1. Sieve all dry ingredients together in a bowl and mix well. Rub in chilled butter until you get a breadcrumb texture. Add grated cheese and shredded wild garlic, mix in.
  2. Whisk eggs and natural yoghurt together.
  3. Make a well in centre of flour mixture and mix in liquid. Keep a little of the liquid mixture back in case not all is required. Mix the liquid and flours together to a soft dough
  4. Lightly roll out the dough on a rice floured surface. Cut scones out with a scone cutter. Lay on a floured surface, egg wash and bake in oven at 180 C for 12-14 minutes. Allow to cool before serving.

Maggie's Tips

  • When making any type of savoury scone the addition of any herb or cheese brings its own unique flavour. I suggest to vary herbs and cheeses. Add in chopped olives, roasted chopped pepper or onion marmalade etc, the list is endless. – add these at end of stage 1.
  • Use mixture as a pizza base – roll out as thin as possible and cut into small individual rounds, then transfer to a floured tray and par-bake in oven for 3-4 minutes. Remove from oven and allow to cool. At this stage pizza bases can be frozen and used when required. Or they can be topped right away with preferred topping and place back in the oven for about 6-8 minutes or until topping is ready.
  • When picking wild garlic always choose small tender leaves – they have a milder flavour.  Make sure you pick away from busy areas where dogs tend to roam and always make sure to wash well. This rule applies to all foraged foods.
  • Wild garlic leaves will keep perfectly well in your fridge stored in a paper bag or glass container with a lid for up to a week.