Gluten-free herb scones

Gluten-free herb scones

Total: 1 hr 20 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 260 kcal
, Fat: 17 g
, Carbohydrate: 22 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Scone mixture

150 g gluten-free wholegrain rolled oats
100 g potato starch
80 g chickpea flour
50 g wholegrain rice flour
¾ tsp salt
½ tbsp sugar
2 tsp gluten-free baking powder (Dr. Oetker)
¼ tsp pepper
150 g butter, cut into pieces, cold
1 ½ dl milk
½ tbsp ground psyllium
1 bunch mixed herbs (e.g. parsley, chives and basil)

To shape the scones

a little wholegrain rice flour
a little milk

To bake

250 g plain organic cream cheese
1 tbsp water
½ bunch chives, finely chopped
¼ bunch flat-leaf parsley, finely chopped
¼ tsp salt
a little pepper
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How it's done

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Scone mixture

In a bowl, mix the oat flour with all the other ingredients up to and including the pepper. Add the butter and rub together using your hands to form an even, crumbly mixture. Puree the milk, psyllium and herbs until smooth, pour in, then mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape the scones

Sprinkle rice flour over the work surface, roll out the dough to approx. 2 cm thick, cut out 8 circles with a cutter (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C, allow to cool slightly on a rack. Combine the cream cheese with all the other ingredients up to and including the pepper, serve with the scones.

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