Beetroot & Horseradish Scones

beetroot & horseradish scones
mmmmm heavenly savoury scones

I love beetroot and I love horseradish, and happily both are booming in season at the moment – so what could be better than beetroot & horseradish scones? Obviously not just any scones – but egg-free, dairy-free and gluten-free.

I’ve basically adapted my go-to free-from muffins into a thicker mix so that they can be rolled out and cut into. I have to say that making neat little scones was tricky as the dough is hard to cut into with all my large shreds of beetroot in it – however had I used the finer shredder on the the grater it would have been easier. Live and learn – and you can learn from my mistakes from the off and avoid the scruffy edges I achieved!

I used a sharp ended, flat round cutter so that I could twist it as I cut into the dough. You can see that it worked pretty well and I like my rustic, slightly scruffy, rough around the edges look, so it’s all good. All that said, they are absolutely scrumptious. I highly recommend this flavour combination.

shreds are really a little large!

Beetroot & Horseradish Scones – Ingredients 

gluten-free oats, m!lk alternative (I used almond milk), corn meal, gluten-free self-raising flour, baking powder, baking soda, sunflower oil, marmite, fresh beetroot, fresh horseradish

Beetroot & Horseradish Scones – Process (made me 23 and a squidge)

  • Preheat oven to 180°C
  • Paper your baking tray
  • In a bowl add:
    • 1 C gluten-free oats
    • 1 C m!lk alternative (we used almond m!lk)
      dough on greaseproof paper awaiting flour
    • ½ C cornmeal
  • Mix them up and then leave the oats to soak.
  • In a new bowl add:
    • 1 C gluten-free self-raising flour
    • 2 ½ tsp baking powder
    • ½ tsp bicarbonate of soda
  • In a cup melt:
    • 1 tsp of marmite with
    • 2 Tbsp hot water
  • To the bowl with the soaking oats add:
    • disolved marmite
    • 75ml sunflower oil
    • the dry ingredients
    • 300 g (finely) grated beetroot
      twist as you cut
    • 10 g (finely) grated horseradish
  • Mix it until it’s all combined
  • Cover a sheet of greaseproof paper with gluten free flour
  • Tip your dough onto the waiting flour
  • Use the paper to cover the dough in flour until it is able to be rolled out without sticking to the rolling pin
  • Roll out until it’s about ½″ thick
  • Use your cutter to cut out the scones (I recommend a sharp edged one and a twisting action!)
  • Pop them onto the waiting baking trays
  • They will need to go into the oven for 15 minutes (longer if they are larger)
  • When they are cooked transfer onto cooling racks
  • Enjoy!

I like them with a bit of sunflower spread and some dairy-free cheese squidged between two of these little beauties. So scrumptious I had to include a photo to show you 🙂 let me know how you like yours. x

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