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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g self-raising gluten-free flour
  • 1 tsp baking powder
  • 50 g 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

Method
 

  1. Remove the skin of the red pepper ( if you’re using homemade roasted pepper) then cut it into tiny cubes.
  2. Sift the flour and baking powder into a mixing bowl. 
  3. Crumble the margarine into the flour, then rub together with your fingers until the mixture resembles breadcrumbs.
  4. 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.
  5. Make a ball shape from the dough, cover in clingfilm, then rest in the fridge for an hour or so.
  6. Heat the oven to 180°C. Line a baking sheet with parchment paper.
  7. 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.
  8. Place them on the baking sheet and bake for 15-20 minutes until risen and golden. 
  9. Cool them on a wire rack, then serve.