I love, love, love (and miss) old school cheese scones, they are so yummy fresh from the oven with a bit of butter melting into them. These gluten-free scones are as close to them that I can get and I really do love them too, especially when I get to up the cayenne pepper content and give them a lovely chilli kick!
When I had been baking my 100% dairy-free beetroot muffins and savoury muffins and neighbours and friends came into my home commenting that it smelt of cheese scones or cheese and bacon scones I figured that cheese scones had to be worth a go. In order to keep them light I decided to cook them the same way I cook my savoury muffins. The mix is lumpy and airy so it needs to bake in cases to keep it’s upright shape, and I remove the cases to serve them. I have made beetroot scones which were a delight and you roll the dough out and use a cutter – but they were more dense.
The secret ingredient which made my 100% dairy-free beetroot muffins and savoury muffins smell and taste like they had real cheese in them was marmite! Yep that very unique love/hate ingredient. My partner hates it, but he loved the muffins and the cheese scones. He even got me a special pressie of marmite as he recognised it’s importance in my dairy-free baking.
The marmite completely disappears in the mix and creates a way better cheese flavour than the popular vegan nutritional yeast (which I find disgusting!) So please don’t be put off by the marmite in the mix, and please don’t miss it out. Friends have made this recipe for their children who hate marmite, but they loved the scones as there is no hint of that song marmite flavour.
These gluten-free, dairy-free, egg-free, soya-free scones are are delicious! Sadly for Aars I used too much cayenne pepper in the first batch I made so he found them a little fiery for his tastebuds. We adults, however, LOVED them! The recipe below is aimed at pleasing your little ones so there is not too much cayenne pepper in the recipe – if you want to increase it go ahead! I made gluten-free scones but you can use normal oats and self-raising flour if you don’t need to be gluten free.