These easy, tasty and healthy savoury scones have a lovely soft texture. Coconut yoghurt helps to hold the scones together and create the soft texture. I've flavoured them with chives, nutritional yeast flakes (aka savoury flakes), mustard powder and a pinch of paprika. This may surprise you but my cheese-loving hubby actually chose nutritional yeast flakes in these scones for a cheezy flavour, instead of cheese. I tested the scones with matured cheese and lactose-free cheese but nutritional yeast flakes won out; one happy girl here as I wanted them dairy-free. I also like you to have choices, so if you would like to use cheese, reduced the salt to 1/2 teaspoon and use 1 cup of grated matured cheese (like romano).
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Preheat oven to 190c (fan-forced) and line an oven tray with baking paper.
Add the almond meal, arrowroot, nutritional yeast flakes, baking powder, mustard, paprika and sea salt to a large bowl. Stir well to combine and remove any lumps, then mix through the chives.
Scoop in the yoghurt and use the back of a spoon to push the yoghurt through the dry ingredients until everything is well combined. Dust your hands with arrowroot and give a quick knead (the dough will be very soft and a little sticky).
Spread out a piece of baking paper and coat with a little arrowroot. Spoon out half the dough and roll in the arrowroot and shape into a small rectangular shape, at least 3cm high. Use a dusted knife to cut lengthways down the centre of the dough, then cut across to create 6 portions. Place on the prepared tray and then repeat with the remaining dough.
Add a few drops of olive oil on top of each scone and use your finger to spread it out evenly.
Bake for approximately 18 minutes until lightly golden. Allow to sit for 5 - 10 minutes before serving warm.
Serve whole or halved spread with ghee or grass-fed butter. Store in an airtight container for up to 3 days and best to warm before serving.
The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.
Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).
Also know as Savoury Yeast Flakes. It’s a fermented and deactivated yeast, which means it isn’t going to grow (and has nothing to do with brewer’s yeast or bakers’ yeast). It has a creamy cheesy flavour and I’ve used it in a few recipes to create a cheese flavour. Vegans use it as a condiment and a cheese substitute, and to also add additional protein and vitamins to their diet (it’s a complete protein). Nutritional yeast flakes are free from sugar, dairy, grains and gluten. Do not confuse it with yeast extract (MSG). Purchase from health food stores or in the health food aisle of supermarkets.
Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.
The mustard seed is a rich source of oil and protein. Mustard seeds are milled or ground to a powder and usually ground turmeric is added to provide a yellow colour and added flavour. When liquid is added to ground mustard the aroma and flavour comes out.
Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
Chives are a herb but are also a close relative to garlic, shallots, leeks and spring onions. Chives have a delicate garlicky, onion-like aroma and can be used in place of spring onions in recipes for a more gentle flavour.
You will be able to find a recipe for cultured coconut yoghurt online using grass fed gelatin or tapioca starch for thickening. If purchasing a commercial yoghurt, read labels as many use vegetable gums and additives. Coconut yoghurt can be made in a yoghurt maker or a Thermomix machine. If you can tolerate some dairy natural organic Greek yoghurt can be used in it's place.
The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.