Delicious gluten-free and vegan Cheese and Chive Potato Scones! Perfect for a healthy and tasty snack or breakfast. Try them now!
Deliciously savory and allergy-friendly scones
Looking for a delicious gluten-free and vegan scone recipe? Look no further! These Potato & Cheese Scones are not only easy to make but also incredibly tasty. With a combination of gluten-free flours, mashed potatoes, vegan cheese shreds, and green onions, these scones are packed with flavor. The addition of nutmeg gives them a warm and comforting taste, perfect for a cozy breakfast or snack.
To make these scones, simply mix the dry ingredients together, then add in the mashed potatoes, vegan butter, and vegan cheese. Slowly add in the warm plant milk until a dough forms. Shape the dough into disks, bake in the oven, and finish off with a brush of vegan butter for a crispy finish. These scones are great on their own or paired with your favorite jam or vegan butter for a delicious treat.
Savory Spuds: A Gluten-Free Vegan Delight!
Honestly I like Let It boil by accident cuz I was not paying attention oh my gosh it’s Rosemary they’re not that warm so lap him welcome back to my channel my name is Cari and if you’re new here I make everything gluten-free and vegan today on the menu we’re going to be making a scone it is originally a potato scone.
Not glutenfree so I decided to glutenfree it and if you follow my Instagram you’ve seen it already as a short or maybe as shorts on here on YouTube but it’s sort of like a biscuit and potato and put some cheese and it’s delicious so we’re going to be making those today for your ingredients we’re going to be using a on to1 gluten-free.
Flour and a allpurpose gluten-free flour silk next milk as our milk diet cheese I have our mashed potatoes here just plain Rosemary infused olive oil oil cornstarch salt chives or green onions nutmeg and baking powder step number one is going to be peeling and then boiling your potatoes unless you have some leftover mashed potatoes in your fridge.
I’ve already done this because they also need to be cool so if you want to cool them down faster as well just drain all of the water out and then ice bath the potatoes so put some cold water and then like an ice tray full of ice and then drain them again and you’ll be nice and cool let’s get started with our dry ingredients half a cup of our 1 to1.
Gluten-free flour half a cup of allpurpose gluten-free flour an e/ of a teaspoon of nutmeg half a teaspoon of salt whisk this together you can use a whisk or I’m just going to use a fork I’ve just preheated the oven to 425° F we need half a cup to 3/4 of a cup of our plant milk you can use.
Coconut milk from a can or I’m you trying this next milk today I’ve also done um the unsweetened soy milk I did use the original soy milk and it came out they came out a little sweet and we didn’t like that so I would recommend the less sweet the better just going to put this on low heat to get warm we want it to be like moderately hot but not.
Boiling or anything like that let’s bring back our dry ingredients while that’s heating up now I’ve made this recipe about three times now the first two times were amazing Perfection I added in some vegan butter for fat because I didn’t wasn’t using coconut milk um then they turned out amazing but the third time I made them I forgot the.
Butter and I used the original soy milk so they were a little bit sweet and also too much milk so you want to make sure you get the consistency right but today I thought it’s still a fat even though it’s a liquid we’re going to do 1 tbspoon of the olive oil it’s actually Rosemary infused olive oil from a local store here that produces olive oil um.
Called delera and it’s amazing so we’ll have a little bit of Rosemary flavor too so we’ll add in our oil half a cup plus 2 tbspoon of our mashed potatoes and we’re going to mash in or cut in like as you would with butter into a pie crust now if I had added the butter it’s the same you know just cutting in I go until it’s kind of like a Sandy you don’t want.
A big chunk of potato cuz you want it to just blend in these don’t really taste like potato at all but they do provide a nice moist which for gluten-free baking is really nice biscuit on the inside oh my gosh it’s Rosemary these are going to be so good the rosemary oil smells so amazing y’all if you’re in Niagara Region you have to go to delera all.
Right we’re looking pretty good here so we’re going to add in the rest of our ingredients Now 1 and 1/2 teaspoon of baking powder 1 tbsp of corn starch 1/4 cup of our vegan cheese shreds feel free to leave the cheese out however many um green onions I wanted I didn’t really have an amount let’s combine this just going to stir it until it’s.
All combined all right our milk is nice and warm honestly I like Let It boil by accident cuz I was not paying attention so but we’re just going to add in a little bit at a time so you don’t want to add too much sweet and then using our Fork just nicely bring everything.
Together we want a dough but we’re not going to need it or anything so we don’t want to have the dough being too too touched and worked with or else it won’t be as good okay it’s almost looking good now all right at this stage I’m going to just get my hands in here instead to see if I can get get the dough into a ball.
And stick together because there’s not really much like fine dust on the bottom anymore I’ve used almost half of what I have so maybe maybe a quarter of a cup right I’m just going to try and make it into a ball first see if we can get everything stuck together nothing’s falling apart but we do not want this dough to.
Be sticky but we want it to is stick together enough that it’s not going to fall apart when we put it into a ball either so a little bit of working the ball is okay just so we make sure it’s all stuck together all right I think that is good looking amazing let’s get this bowl out of here putting in our pan so now what.
We’re going to do we’ll shape it into a proper ball and we’ll split it in half as best as we can and then what we’re going to do is split it in half again so we’re going to end up with four four nice little balls and you know can make them as even as you’d like so I’m going to go with a circle and then.
I’m just going to flatten it out like a disc but we want it to be a little bit thick as well l last one let’s pop them in the oven 4:25 for 15 minutes and we are out of the oven y’all and I’ve let them cool for a while because honestly there’s no point in showing you like right out of the oven might as well just wait till.
They’re cooled down but you can see there’s a little bit of Browning look at the bottom They Don’t Really Brown that much you can cut them open into toast them or what I’ve done is put a little bit of vegan butter and then broil them in the oven and they look so good okay let’s no let’s do this one I’ll open it up for.
You they are a little bit still warm ooh look at that look at that y’all they are so good looking they’re not really squishy it’s a biscuit it shouldn’t really be squishy but the Rosemary like I said just you can add whatever you want in actually it’s a really good base recipe but you can just use the vegan.
Butter if um you don’t have or probably oil just regular olive oil if you don’t have the fancy Rosemary views olive oil all righty y’all I put a little bit of vegan Marchin On It hasn’t melted yet obviously they’re not that warm um let’s give it a taste test oh that.
Rosemary wow so leapin that’s so good I didn’t taste test the bad ones last time but I know these taste like the first two that I made so good very bisc texture is like very bisc they’re kind of dry on the outside but like soft and so good are these better than the last ones mhm okay amazing so freaking good y’all I can’t.
Even explain it you have to try this recipe with that that will be the end of this video I hope you guys enjoyed I hope you try this recipe cuz it is seriously unreal good you could use these as little biscuit sandwiches with your chili with your soups or whatever you know om the cheese just have it plain don’t forget to like And subscribe.
And share with your friends and I will see you in the next video bye
