Can I use pre-cooked chestnuts for these scones?

Yes, the recipe calls for roasted, peeled chestnuts, which can be store-bought pre-cooked to save time on preparation.

What kind of gluten-free flour is best for these scones?

The recipe specifies a blend of gluten-free self-raising flour, rice flour, and ground almonds to achieve the desired light and tender texture.

Can I adjust the amount of rosemary in the scones?

The recipe uses 4 sprigs of fresh rosemary; you can adjust this amount to your personal preference for a stronger or milder herbal note in your scones.

How should I store leftover Chestnut and Rosemary Scones?

Once cooled, store these baked scones in an airtight container at room temperature for up to 2-3 days, or freeze them for longer enjoyment.

What are some good serving suggestions for these vegan scones?

The recipe suggests serving them warm with vegan margarine, but they would also be delicious with a dollop of vegan cream or a savory plant-based spread.

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Chestnut and Rosemary Scones
[Vegan, Gluten-Free]

Name: Chestnut and Rosemary Scones [Vegan, Gluten-Free]
Cook time: 25 min
Yield: 8 scones
Ingredients: 1 1/2 cups gluten-free self-raising flour; 1/4 cups rice flour; 1/4 cups ground almonds; 1 teaspoon baking powder; 1/4 teaspoon sea salt flakes; 1/3 cup unsweetened vegan yogurt; 3/4 cups and 2 tablespoons plant milk (you may need a little less); 1 1/4 cup roasted, peeled chestnuts; 4 sprigs fresh rosemary

JS By: Julia Shannahan

Author Bio

Julia lives in London and shares totally Gluten-free + Vegan + Allergy-Friendly + Seasonal recipes... Read More

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Warm, golden-brown Chestnut and Rosemary Scones, sliced into eight wedges, served on a baking sheet with a dollop of vegan margarine.

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Chestnut

Chestnut and Rosemary Scones [Vegan, Gluten-Free]

8 scones

Dairy Free

Vegan

Gluten-Free, Vegan Chestnut and Rosemary Scones are a great winter, savory treat. Perfect for cold winter afternoons with a cup of tea. Serve them with gluten-free, vegan margarine and cranberry sauce or chutney.

Ingredients You Need for Chestnut and Rosemary Scones [Vegan, Gluten-Free]

1 1/2 cups gluten-free self-raising flour
1/4 cups rice flour
1/4 cups ground almonds
1 teaspoon baking powder
1/4 teaspoon sea salt flakes
1/3 cup unsweetened vegan yogurt
3/4 cups and 2 tablespoons plant milk (you may need a little less)
1 1/4 cup roasted, peeled chestnuts
4 sprigs fresh rosemary

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How to Prepare Chestnut and Rosemary Scones [Vegan, Gluten-Free]

Preheat oven to 410°F and lightly dust a large flat baking sheet with gluten-free flour.
Place the flours, ground almonds, sugar, baking powder and salt into a bowl and mix well. Roughly chop the rosemary and chestnuts and add to the mix, mix well and make a well in the center.
Add the yoghurt and half the non-dairy milk and mix. Keep adding a little more non-dairy milk at a time until the dough just comes together (you may need less, or more)
Place a sheet of grease-proof paper (or silicone sheet) onto a baking sheet and turn the dough out onto the grease-proof paper. Gently pat the dough together into a cohesive round shape approximately three centimeters deep. Place the baking sheet in the oven.
Bake for approximately 25 minutes, until risen and golden and a knife inserted into the middle comes out clean.
Remove from the oven. Whilst still hot slice the scone into eight. Leave to cool on the baking sheet.
Serve with vegan margarine.