Savory Scones | Gluten Free Recipe
Savory Scones are very much like biscuits but with a few minor differences. One of those differences is the addition on eggs to the dough which I find yield a fluffy, flakey scone. When I try making gluten free biscuits I’m not as successful in getting something that feels light and airy, so I use this dough to hold all these wonderful herby treasures. Savory Scones are gluten free treat you will not want to be without.
This dough is everything I love about scones. Buttery, crumbly, delicately crusty on the outside and tender on the inside. The texture is so much like a wheat flour scone I would challenged anyone to tell them apart.
These savory scones are great in many applications. They can be served with dinner instead of a yeasty roll. They make wonderful sandwiches. I love having them for breakfast either just paired with butter, or cut open and housing a nice runny poached eggs. If you’re gluten free they will be your new best friend because they are easy to make and incredibly delicious.
For this recipe I mainly use cassava flour and my favorite brand is Otto’s Natural’s. I’ve tried other brands but the taste and texture of Otto’s is my favorite. Because of being sensitive to mold I also appreciate the extra effort they make to ensure they provide a clean healthy product. I also include 1/4 of almond flour which I feel gives that crumbly texture were looking for in a scone. For that reason I think you could substitute another nut flour, but I do not suggest trying it with coconut or other gluten free flours.
There are a few tips to getting good gluten free scones.
- Butter Must Be Cold – these little crumbles of cold butter melt first when baking and leave holes in the dough that make it light and fluffy.
- Using acid with the baking powder. The use of Buttermilk, yogurt of vinegar activates the baking powder to get a fluffier texture. It cannot be skipped.
- Don’t over work the dough. You wan to keep it shaggy as we say.
- Don’t roll them too thin. You will not get much rise on these. Make them 1.5 – 2 inches thick.
Savory Scones | Gluten Free Recipe
- 2 Cups Cassava Flour
- 1/2 Cup Almond Flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Stick cold butter
- ⅔ cup cold buttermilk* plus more for brushing top of scones
- 1 large egg
- 1/4 C finely chopped fresh herbs like basil, chives, parsley, and thyme (a mixture of herbs)
- 1/4 C sharp cheddar cheese
- 1 clove garlic grated or crushed
- 1/4 diced ham or bacon (optional)
- * Note: If you don’t have buttermilk you can substitute watered down yogurt. Another alternative is add 2/3 cup milk and 1 tbs of white vinegar.
- Preheat over to 400 degrees
- Step 1: mix dry ingredients together.
- Step 2 mix wet ingredients together, eggs, buttermilk, and herbs
- Step 3: Take a cheese grater and grate your cold butter into the flour. Use your hands to mix the butter and flour together creating a sand like texture. You want some larger pieces of butter reaming. I coat the butter well with flour first and then rub the mixture between my palms back and forth or break it into crumbles. Don’t over work the dough because the heat from your hands will melt the butter.
- (If using a food processor or kitchen aid skip this step and mix flour and butter with a pastry blade, or whipping attachment)
- Step 4: Add wet ingredients and knead together with your hands till jut mixed. Again don’t over work the dough, just get it all combined and stop.
- (If using a food processor or kitchen aid skip this step and mix flour and wet ingredients with a pastry blade, or dough hook. If using a machine let the dough rest in the refrigerator for 30 mins before going to the next step)
- Step 5: Again by hand add the cheese.
- Step 6: Turn the dough out onto a floured work surface start shaping it into a circle. You may want to use a dusted rolling pin to help even out the dough making sure one side is not higher than the other, but we aren’t really rolling it out. The shaping can largely be done with your hands.
- Step 7: Cut the scones into triangles using a sharp knife or bench scraper. You can also use a cookie cutter to get the int a perfect round shape. Either work quite well.
- Step 8: Place scone pieces onto a parchment lined backing sheet or cast iron skillet. Personally I like using the skillet because it gives a nice outside crust and soft crumbly inside. Brush scones with cream or buttermilk before baking.
- Step 9; Bake 20-25 mins till golden. Allow them to cool for 5 mins before serving. I suggest serving but butter or whipped coat cheese.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com