Gluten-free roasted pepper and pesto scones
Whether you’re on a gluten-free diet or not, savoury scones are really good substitutes for bread rolls. They are much easier to make and are yeast-free too. These Gluten-free roasted pepper and pesto scones are vegan too, as I made them with plant-based milk, dairy-free margarine and vegan pesto – if dairy is not an issue for you, then use milk, butter and normal pesto.
Ingredients
Method
- Remove the skin of the red pepper ( if you’re using homemade roasted pepper) then cut it into tiny cubes.
- Sift the flour and baking powder into a mixing bowl.
- Crumble the margarine into the flour, then rub together with your fingers until the mixture resembles breadcrumbs.
- Add the pesto, basil leaves and red pepper pieces, then season with pepper. Mix with a palette knife to a soft dough, gradually adding the milk. The dough should be thick, binding well – if it needs more milk, then add some.
- Make a ball shape from the dough, cover in clingfilm, then rest in the fridge for an hour or so.
- Heat the oven to 180°C. Line a baking sheet with parchment paper.
- Roll out the dough on a chopping board, dusted with gluten-free flour, to about 1 cm thickness. Using a cup or cookie cutter stamp out about 8 scones.
- Place them on the baking sheet and bake for 15-20 minutes until risen and golden.
- Cool them on a wire rack, then serve.