Ever since living in New Zealand I’ve been slightly obsessed with savory cheese scones. Unfortunately, most establishments in Canada fail to make them as good as in New Zealand. I particularly like the Allpress cafe ones. My attempt to recreate them a couple year ago was a success and this has been a go-to recipe ever since.
Gluten-Free Cheese Scones
Ingredients
- 4 cups Gluten-free Flour
- 3 tsp Baking Power
- 1 cup Sharp Chedder grated
- 1/2 cup Vegan Butter cubed
- 2 cup Oat Milk
- 1 cup Spinach cooked and cooled
- 1/4 cup Cherry Tomatoes baked
Instructions
- Place all the ingredients except the oat milk into a large bowl, mix well with a fork, and if needed rub out any large lumps using your hands (the less you touch the mix the better it will be).
- Pour the oat milk into the dry mix and using a fork (prevents over mixing) mix together
- When the dough is starting to come together, turn out onto a clean work surface and gently fold together, adding the occasional dribble of milk if required. Do not overwork.
- Form the dough into a rectangle and cut into scones: 12-14 pieces (smaller pieces can be pushed together).
- Place well apart on a greased oven tray and place on the top rack in a preheated oven at 375F. Bake for 20 minutes until golden.
