Name: Gluten-free roasted pepper and pesto scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200g self-raising gluten-free flour; 1 tsp baking powder; 50g Dairy- free margarine; 2 Tbsp vegan pesto; 1 roasted red pepper (can be from jar ); 1 handful of basil leaves finely chopped; 1 tsp freshly ground pepper; Approx. ½ cup of plant-based milk ( I used oat milk)

Gluten-free roasted pepper and pesto scones

5 Jul 2020

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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 & vegan pesto – if dairy is not an issue for you, then use milk, butter and normal pesto.

Ingredients

200g self-raising gluten-free flour
1 tsp baking powder
50g Dairy- free margarine
2 Tbsp vegan pesto
1 roasted red pepper (can be from jar )
1 handful of basil leaves finely chopped
1 tsp freshly ground pepper
Approx. ½ cup of plant-based milk ( I used oat milk)

Instructions

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.