for 12 pieces

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, basil etc.)

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

How it's done

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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