Gluten-free grilled pepper and onion scones
These gluten-free grilled pepper and onion scones are vegan too as I made them with plant-based margarine and milk ( you can use dairy if you prefer). They are perfect for snacking during the day or serve them with soups and stews on the side.
Ingredients
Method
- Remove the skin then chop the grilled pepper and onion into tiny bits or very thin slices.
- Sift the flour, baking powder and salt into a mixing bowl.
- Add the margarine pieces and rub with your fingers until the mixture resembles breadcrumbs.
- Add the onion and red pepper pieces, together with the chopped rosemary and freshly ground peppercorn. Mix with a palette knife to a soft dough, gradually adding the milk and the cheese (if used).
- You might need to add more milk (the dough should be thick, binding well together).
- Make a ball shape and rest in the fridge for an hour or in the freezer for 15 minutes.
- Heat the oven to 180°C.
- Line a baking sheet with parchment paper.
- Roll the dough out on a board dusted with gluten-free flour to about 1 cm thickness and stamp out scones using a cutter or small cup.
- Place them on the prepared baking sheet and bake for 10-15 minutes until risen and golden.
- Cool them on a wire rack, then serve.