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Gluten-free herb scones
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 260
  • Fat about 17g
  • Carbohydrates about 22g
  • Protein about 5g
This is needed
This is needed for 12 pieces
Scone mixture
  • 100 g potato starch
  • 150 g gluten-free wholegrain rolled oats
  • 80 g chickpea flour
  • 50 g wholegrain rice flour
  • 0.75 tsp salt
  • 0.5 tbsp sugar
  • 0.25 tsp pepper
  • 150 g butter, cut into pieces, cold
  • 2 tsp gluten-free baking powder (Dr. Oetker)
  • 1.5 dl milk
  • 1 bunch mixed herbs (e.g. parsley, chives and basil)
  • 0.5 tbsp ground psyllium
To shape the scones
  • a little wholegrain rice flour
  • a little milk
To bake
  • 250 g plain organic cream cheese
  • 1 tbsp water
  • 0.25 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp salt
  • 0.5 bunch chives, finely chopped
  • a little pepper
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And that's how it's done
And that's how it's done
Scone mixture
In a bowl, mix the oat flour with all the other ingredients up to and including the pepper. Add the butter and rub together using your hands to form an even, crumbly mixture. Puree the milk, psyllium and herbs until smooth, pour in, then mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape the scones
Sprinkle rice flour over the work surface, roll out the dough to approx. 2 cm thick, cut out 8 circles with a cutter (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C, allow to cool slightly on a rack. Combine the cream cheese with all the other ingredients up to and including the pepper, serve with the scones.

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