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Gluten free and vegan spinach scones

Gluten-free and vegan scones are actually quite easy to make.  You can make them sweet or savoury, the latter can be served with soups and stews instead of bread. These gluten free and vegan spinach scones are really tasty, moist and go with many dishes (or you can eat them as snacks).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g Gluten- free flour
  • 2 tsp baking powder
  • 1 tsp Xanthan gum
  • Pinch of salt
  • 75 g unsalted dairy-free margarine cubed
  • 200 g Soy yoghurt natural
  • zest of ½ lemon
  • For the spinach:
  • 1 tsp olive oil
  • 1 clove of garlic chopped
  • 50 g spinach
  • Juice of ½ lemon
  • Pinch of cayenne optional

Method
 

  1. First make the spinach filling. Heat the oil in a frying pan, then add the garlic and cook for 30 seconds. Add the spinach, cayenne and a pinch of salt, then add the lemon juice. Put a lid on and gently sauté over low heat for ¾ 5 minutes, until the spinach ahs wilted. Set aside to cool.
  2. Sieve the flour into a bowl and add the salt, Xanthan gum and baking powder.
  3. Rub the margarine into the flour mixture until it resembles breadcrumbs.
  4. Add the yogurt and mix gently with a spatula until it forms a soft dough.
  5. Cut the spinach into tiny lumps then add to the dough together with the lemon zest. Combine gently with a spatula and make two ball shapes.
  6. Put these in the fridge (wrapped). Cool for minimum an hour - more if time allows.
  7. Preheat the oven to 180°C.
  8. Roll the dough out between two sheets of parchment paper to 3cm thickness, then stamp out round shapes, using a round scone cutter or a small mug.
  9. Place the scones on a baking tray lined with baking paper.
  10. Bake them for 12-15 minutes until golden.
  11. Serve them warm or at room temperature.