Scones have a special place in my heart. Not just because made well, they are baking at its best, but because Callum and I met over a scone. In that i had one left over from my day at work and forced it into the hands of this stranger. Many years ago.
Queue Saturday morning and me in the kitchen, with a pot of fresh coffee and a scone shaped hole in my belly. I haven’t had a scone since i became a vegetarian again, and they were certainly out of the question since becoming a gluten free vegan.
These my friends, are not your average savoury scones. They are filled with gently sautéed mushrooms and spinach, flavoured with garlic and fennel seeds. These are the kind of scones you smell long before you remove them from the oven. The kind of scones that make your mouth salivate and belly rumble. And they are perfectly vegan and gluten free.
A little bit more about the beautiful earthy sweetness of Fennel seeds.
Fennel seeds contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, ageing and degenerative neurological diseases. They are rich in dietary fibre, minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Vital vitamins such as vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin*.
Traditionally, Fennel has been used to promote longevity, courage and strength. So, make yourselves these scones and then go seize the day!
(Makes 6, Vegan, Gluten free)
- 100g Brown Gluten free Bread Flour
- 150g Gluten free Self Raising Flour
- 12g Baking Powder
- 65g Vegan Butter
- 100ml Water (or Nut Milk)
- 1/2 teaspoon of Sea Salt
- 3 Chestnut Mushrooms, sliced thinly
- 2 cloves of Garlic, minced
- 1 handful of Nettles, washed in boiling water
- 1 teaspoon of Fennel Seeds
- 1 teaspoon of Black Peppercorns, ground
- 1 tablespoon of fresh Chives, chopped
- 1/2 tablespoon of Olive Oil
- Heat the oven to 180c and lightly flour a baking tray
- Mix the flours in a large bowl with the baking powder and salt
- Rub in the butter until the mixture resembles breadcrumbs, set to one side
- Heat the oil in a skillet and add the mushrooms, fennel seeds and peppercorns, cook on a medium high heat for 5 minutes
- Add the garlic, chives and nettles and cook for 4 minutes
- Remove from the heat and allow to cool
- Mix the mushroom mix into the flours and stir well to incorporate
- Add the water and stir until you need to use your hands
- Form the dough with floured hands and turn out onto a floured surface
- Shape the dough until it is 3 inches thick
- Use a scone cutter to create 6 scones
- Carefully transfer onto the baking tray and bake for 25 minutes
- Allow to cool before eating.