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.

Chestnut and Rosemary Scones [Vegan, Gluten-Free]


8 scones

Cooking Time




  • 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


  1. Preheat oven to 410°F and lightly dust a large flat baking sheet with gluten-free flour.
  2. 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.
  3. 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)
  4. 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.
  5. Bake for approximately 25 minutes, until risen and golden and a knife inserted into the middle comes out clean.
  6. Remove from the oven. Whilst still hot slice the scone into eight. Leave to cool on the baking sheet.
  7. Serve with vegan margarine.

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