These savory gluten free scones are perfect with a fried egg for breakfast or with a warm bowl of soup for dinner.

1 c brown rice flour
1/2 c almond flour
1/3 c millet flour
1 1/3 c GF oats
2 tsp light brown sugar
2 tsp ground chia seeds
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp fine sea salt
1/2 tsp black pepper
1 tsp finely chopped rosemary
1 tsp finely chopped parsley
1 tsp finely chopped thyme
12 tbsp unsalted butter, frozen
1 c apples, peeled and diced into small pieces
2/3 c cold full-fat buttermilk
Heavy cream for brushing

Preheat oven to 400F. Place butter in freezer for at least 30 minutes before making the recipe.

In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn’t stick to dough too much).

Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.

makes 16 scones


Inspiration via Cannelle et Vannille


Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>