Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian
Scones come in many forms and shapes. In the United States, scones are like sweet, soft pastries with dried fruit or nuts baked inside. They are not like the US biscuits, which are more savory and bready. In British-influenced countries, scones take on a US biscuit appearance and flavor. They are less sweet or savory and usually topped with butter, cream, or jam.
This is my savory interpretation of a British-syle scone, crumbly and savory. At the bottom, I’ve provided some other savory variations. See the sweet scone recipe.
Makes 8-10 scones
Prep Time: 10 mins | Cook Time: 15 mins
Equipment: 2 mixing bowls, spatula, baking sheet
- Preheat the oven to 350°F (175°C). Chop up the add-ins, in this case, sun-dried tomatoes, olives, and herbs. In a small bowl, mix together the dry ingredients.
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 1/4 cup olives, coarsely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp salt
- 1/2 tsp baking soda
- In a large bowl, whisk together the wet ingredients. Add the dry ingredients to the wet ingredients and mix together thoroughly using a sturdy spatula.
- 1 egg
- 2 tbsp almond milk
- 2 tbsp olive oil or vegan butter
- 1 tsp apple cider vinegar
- Grease a baking tray (and your hands) with a bit of olive oil or coconut oil and form the dough into small triangles or circles with your hands, leaving a couple inches between each scone. Bake them for about 15 minutes until golden brown.
Serving Tip: Top the warm scones with butter, ghee, vegan butter, or your favorite soft cheese.
Variations: Switch it up and add nuts or seeds instead. Just replace the add-ins above with 1/4 cup of finely chopped nuts and 1 or 2 tbsp of seeds.