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Friday, 17 May 2013

Simple Spinach & Mushroom Cream Cheese Scones

Makes 12-14 scones
Preparation time: 20 minutes
About 70kcal each

Scones. Quintessentially British and perfect served warm with some extra non-dairy cream cheese and perhaps a spinach salad, or just on their own. I'll let the photos do the talking!

2 cups flour (i used half brown rice and half chickpea flour)
1 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. brown sugar
1 1/4 cups dairy free milk with 1 T lemon juice
1 large handful of baby spinach leaves
1 T dried mixed herbs 
1 T chopped fresh basil
1 large mushroom, thinly diced
1 T dairy-free cream cheese (optional)

Preheat the oven at 400F / 200C. In a large bowl mix together all the dry ingredients, then add the spinach, fresh basil and mushroom and combine. In a small bowl whisk together the dairy-free milk and the dairy-free cream cheese, add to the dry ingredients and mix it all together with a fork.

Using either a non-stick baking sheet or an oiled muffin tray divide the scone mixture into tablespoon sized servings. If you are using a baking sheet make sure you keep the scones about 2 inches apart from one another. 

Cook for about 10 minutes, until the top starts to turn slightly golden. Serve straight away, I suggest filling them with dairy free cream cheese! Yum.

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