Savory apple, oat and herb scones

Savory apple, oat and herb scones

makes 16 scones

1 cup (140 g) brown rice flour
1/2 cup (50 g) almond flour
1/3 cup (40 g) millet flour
1 1/3 cups (140 g) GF oats
2 tablespoons light brown sugar
2 teaspoons ground chia seeds
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons fine sea salt
1/2 teaspoon black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme
12 tablespoons (170 g) unsalted butter, frozen
1 cup lady apples, diced into small pieces (you can use other apples but try to use those with not too much moisture)
2/3 cup (170 ml) cold full-fat buttermilk
Heavy cream for brushing

Preheat oven to 400F (200C). Place butter in freezer for at least 30 minutes before making the recipe.

In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn’t stick to dough too much).

Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.

posted under:  autumn, cakes, gluten free, savories, scones, small plates and sweet treats,soups, tarts