Made just like traditional scones, by rubbing fat into the flour to form breadcrumbs, these bad boys are gluten free, dairy free and vegan and still so tasty! They’re ideal for Boxing day nibbles.
Scones are a simple, traditional, British thing to bake. They are one of the first things I learnt to make and despite never being fan of the currant and clotted cream variety, I did love my mum’s cheddar and red leister ones.
But wait. How can you make a dairy free cheese scone???
Well l my friend that’s where nutritional yeast comes in. With its naturally cheesy, nutty flavour and abundance of B vitamins, nutritional yeast is a vegan’s best friend.
Replacing the butter and acting as the fat, is another of my favourites; coconut oil. It’s antimicrobial, easy on the digestive system and is great for skin, hair and nails.
Enough sconing on, let’s bake!
¼ cup buckwheat flour
½ cup plain gf flour or bread flour mix (I used Dove’s brown bread four)
3 tsp soften coconut oil +extra for greasing
1/8 tsp pink salt
1 tsp baking powder
1 tbsp nutritional yeast
¼ red onion
85 ml almond milk or milk of your choice + extra for brushing
1. Preheat the oven to 220°c (about 430°f). Grease a baking tray and sprinkle a little flour over the tray to ensure the scones don’t stick.
2.Combine the flour, salt and baking powder in a bowl.
3.Add the coconut oil and begin rubbing it in with your fingertips until the mix resembles breadcrumbs.
4.Add the finely chopped red onion and the nutritional yeast (you could add more for a more intense flavour). Mix everything together.
5.Pour in the milk and use a butter knife to bring everything together and form a soft but not too sticky dough. If the mix is too dry add more milk, if it’s too wet add flour.
6.Transfer the dough to a floured surface and roll out to a thickness of roughly 1.5 cm. Cut out circles or whatever shapes you want.
7.Transfer your scones to the prepared baking tray, brush the tops with milk and pop them in the oven.
8.Bake for 15 minutes or until lightly browned and cooked through.
These savoury scones are best eaten within 4 days (but you can freeze them) and served warm, with savoury accompaniments.
- Have them with Boxing day leftovers
- Dip them in soup
- Spread them with avocado
- Spread them with seasoned mashed sweet potato and wilted greens
- Top them with tomato sauce, pan fried mushrooms and cashew cheese for mini pizzas
Going, going scone!