Savoury herb scones
Rice and gram flour scones with basil, oregano and mustard. Makes 8
Light savoury scones made from rice flour and gram flour, flavoured with dried basil, oregano, mustard and black pepper and topped with poppy seeds. Shaped as one round and marked into 8 wedges, they are good warm with soup or salad. The book's recipe uses one egg; to make them eggless, leave it out and add an extra 60 ml soya milk and 1 tsp baking powder.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 4 oz rice flour¾ cup
- 3 ⅛ oz bengal gram flour (besan)¾ cup
- 2 ⅛ oz margarine¼ cup, plus a little for the tray
- 1 tbsp baking powder
- 1 tsp dried basilheaped
- 1 tsp dried oregano
- 1 tsp mustard powder
- ½ tsp black pepperfreshly ground
- 1 pinch salt
- 1 eggbeaten; or leave out and use 60 ml more soya milk and 1 tsp more baking powder
- ½ cup soya milk½ cup
- 1 tsp poppy seedsto decorate
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat the oven to 400°F and grease a baking tray.
Step 2: Put 4 oz rice flour, 3 ⅛ oz bengal gram flour (besan), 2 ⅛ oz margarine, 1 tbsp baking powder, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp mustard powder, ½ tsp black pepper and 1 pinch salt in a food processor and process until the mixture looks like crumbs.
Step 4: Turn the mixture out onto the baking tray and shape into a round about 2.5 cm thick with a palette knife.
Step 5: Mark into 8 triangle sections and sprinkle the surface with 1 tsp poppy seeds.
Step 6: Bake for 15 minutes, until risen and beginning to brown. Cool on a wire rack.
15 minStep 7: Eat within 2 days, or freeze.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does savoury herb scones take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
- What can I use instead of dried oregano?
- Dried thyme or marjoram, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Perfect for:Tea-time