Winter Scones
Gluten-Free, Vegan Chestnut and Rosemary Scones are a great winter, savoury treat. Perfect for cold winter afternoons with a cup of tea. I served them with gluten-free vegan margarine and cranberry sauce or chutney.
If you like these scones, you might also like these sweeter versions… Gluten-Free, Vegan Cream Tea and Gluten-Free, Vegan Blueberry Scones.
Allergy Information – Chestnut and Rosemary Scones
Chestnut and Rosemary Scones are gluten-free and vegan as well as… low FODMAP, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.
Top Tips – Chestnut and Rosemary Scones
To bake the scones, I use a large flat baking sheet. It allows the scones to cook evenly.
I used ready roasted chestnuts. Much quicker and easier than roasting and peeling your own. If you have fresh chestnuts use them!
This is a savoury recipe so no added sugar!
Store in an airtight container, in the pantry or refrigerated, for two days. Scones are at their best straight away whilst they are fresh. One cooled the scones freeze well.
Gluten-free flours and non-dairy milk are just two of my core store cupboard essentials. All are essential for cooking and baking. Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Chestnut and Rosemary Scones
Difficulty easy-medium
Serves makes around 8 scones
Preparation time 15 minutes
Cooking time 25 minutes
Ingredients – Chestnut and Rosemary Scones
180 grams gluten-free self-raising flour
40 grams rice flour
25 grams ground almonds
1 teaspoon baking powder
0.25 teaspoon sea salt flakes
80 grams unsweetened vegan yogurt
200 millilitres plant milk (you may need a little less)
180 grams roasted, peeled chestnuts
4 sprigs (approx. 10 grams) fresh rosemary
Method – Gluten-Free, Vegan Blueberry Scones
1. Preheat oven to 210 C (fan) and lightly dust a large flat baking sheet with gluten-free flour
2. Place the flours, ground almonds, sugar, baking powder and salt into a bowl and mix well. Roughly chop the rosemary and chestnuts and add to the mix, mix well and make a well in the centre
3. Add the yoghurt and half the non-dairy milk and mix. Keep adding a little more non-dairy milk at a time until the dough just comes together (you may need less, or more, than 200 millilitres)
3. Place a sheet of grease-proof paper (or silicone sheet) onto a baking sheet and turn the dough out onto the grease-proof paper. Gently pat the dough together into a cohesive round shape approximately three centimetres deep. Place the baking sheet in the oven
4. Bake for approximately 25 minutes, until risen and golden and a knife inserted into the middle comes out clean
5. Remove from the oven. Whilst still hot slice the scone into eight. Leave to cool on the baking sheet
6. Serve with vegan margarine.
