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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g self-raising gluten free flour
  • 1 tsp gluten free baking powder
  • ½ tsp salt
  • 50 g vegan margarine cubed
  • 2 small grilled onion
  • ½ grilled red pepper
  • 1 Tbsp chopped rosemary
  • ½ tsp ground pepper
  • 100 ml plant-based milk such as oat, almond or soya
  • 2 Tbsp grated vegan cheese optional

Method
 

  1. Remove the skin then chop the grilled pepper and onion into tiny bits or very thin slices.
  2. Sift the flour, baking powder and salt into a mixing bowl. 
  3. Add the margarine pieces and rub with your fingers until the mixture resembles breadcrumbs.
  4. 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).
  5. You might need to add more milk (the dough should be thick, binding well together).
  6. Make a ball shape and rest in the fridge for an hour or in the freezer for 15 minutes.
  7. Heat the oven to 180°C.
  8. Line a baking sheet with parchment paper.
  9. 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.
  10. Place them on the prepared baking sheet and bake for 10-15 minutes until risen and golden. 
  11. Cool them on a wire rack, then serve.