Prep Time:20 mins
Cook Time:20 mins
I love cheese scones and really miss them having to be a dairy-free home. These gluten-free scones are very yummy; and pretty close to old school cheese scones - a wonderful creation for my son (and me!). If I am making them for adults I up the cayenne pepper as I love a bit of a kick, but Aars prefers them made with the quantities provided below. I cook these in muffin cases to help them keep their form and shape but serve them without the cases.
- 1 C gluten-free oats
- 1 C m!lk alternative (I use oat m!lk)
- sprinkling of ground cayenne pepper
- ¼ tsp ground mace
- ¼ tsp mustard powder
- 1 tsp of marmite*
- 2 Tbsp hot water
- 1 C gluten-free self-raising flour
- 2 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¹⁄3 C oil (I use sunflower)
- 1C of your safe free-from cheese (grated)
Preheat the oven to 180°C (fan) and pop some cases into your muffin trays.
In a bowl combine the oats, m!lk and spices.
In a cup combine the marmite and hot water, then the marmite has melted stir into the spiced m!lk and oat mix.
In a new bowl combine the flour, baking powder and bicarb then stir into the wet ingredients followed by the oil and dairy-free cheese. Mix until it's just combined, the batter should be lumpy.
Dollop into your waiting cases (you can sprinkle some of your special dairy-free cheese on top if you like), then pop them into the oven for 20 minutes.
When you remove them from the oven, leave the scones in their trays for 5 minutes out of the oven before transferring them onto cooling racks.
*Please don't be put off by the marmite, it disappears in the mix and creates a lovely cheese-y flavour (much more effective than nutritional yeast!)