August 23, 2019
I’m very fond of my version of gluten-free scones. I missed a good scone when I switched to a gluten-free existence and when I discovered the bread mix/yoghurt/egg recipe worked so well I could almost be heard purring in satisfaction. There is, of course, more than one way to flavour a scone, and the following recipe was the result of seeing what was in the fridge and freezer at the time.
Sultana scones have featured previously but sometimes it’s nice to have a savoury scone – they go well with pumpkin soup, for example. So the ever-adaptable scone recipe was tried out with a few minor modifications and produced a batch of thoroughly tasty cheese scones. If you’re not a pesto fan, try adding something else you really enjoy; maybe a little finely chopped fried onion, or even a little crushed garlic, some finely chopped parsley, or some curry powder – whatever appeals most.
1Combine the pikelet and waffle mix, bread mix, baking powder, grated cheese and salt and pepper in a large mixing bowl.
2In another bowl, combine the oil, yoghurt, pesto and eggs and whisk together thoroughly.
3Mix the egg mixture into the dry ingredients and combine thoroughly.
4Tip the mix out onto a floured surface (pikelet and waffle mix is good for this) and with floured hands shape it into a rough square about 3cm thick. The mix is sticky so don’t try to handle it too much!
5Brush the top surface with water (just to avoid excessive browning during cooking because of the cheese content) and cut into about 16 squares. This is also messy, and scraping the knife and running it through some pikelet and waffle mix on a regular basis will help to minimise the chaos.
6Transfer the pieces to an oven tray.
7Bake at 200°C on fan bake for about 20 to 25 minutes, checking every ten minutes to ensure even cooking and avoid burning anything.
8Remove to a wire rack to cool slightly before eating.
9Any leftovers freeze well and can be revived in the microwave.