AuthorLeah St John, CHN
RatingDifficultyBeginner

Packed with veggies, these scrumptious Zucchini & Onion Scones are gluten-free, oil-free, and vegan. They could be eaten alongside a salad or bowl of soup, or even as a savory breakfast topped with sliced avocado.

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Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Dry Ingredients
 2 ½ cups gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 3 tbsp whole psyllium husk
 3 tbsp ground flax seed
 1 tbsp baking powder
 ½ tsp dried thyme
 ½ tsp dried basil
 ¼ tsp Himalayan salt
Wet Ingredients
 1 medium yellow oniondiced
 5 garlic clovescrushed
 1 ½ cups grated zucchiniuse a clean cheesecloth or tea towel to squeeze out excess water
 ¾ cup water
 ¼ cup fresh parsleychopped
 1 tbsp lemon juice
 1 tbsp apple cider vinegar

1

Preheat oven to 400°F, and line a baking tray with parchment paper.

2

Heat 1-2 tablespoons of water in a pan on medium heat, and sautee the onions for 5 minutes or until they begin to go translucent. Add the garlic, and cook for a further 1 minute.

3

Combine the dry ingredients and wet ingredients in separate bowls and mix each bowl. Add the wet ingredients to the dry, and stir until well combined and there are no lumps of flour left.

4

Add some water to a small dish and set to the side. Using an ice cream scoop, place level scoops of the dough about 1 1/2 - 2 inches apart on the baking sheet. Wet your fingers with the water, and gently flatten the tops (just so they aren't domed).

5

Bake for 23-25 minutes minutes, or until the tops begin to go golden and you can press the top of a scone and it springs back.

6

Remove from the oven, and place the scones on a cooling rack. Allow them to cool almost completely before serving.

Notes
7

If using 2 1/2 cups of flour, this recipe makes 12-14 scones.

8

If you don't want to use oat yogurt, use a different plant-based yogurt of choice instead.

Ingredients

Dry Ingredients
 2 ½ cups gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 3 tbsp whole psyllium husk
 3 tbsp ground flax seed
 1 tbsp baking powder
 ½ tsp dried thyme
 ½ tsp dried basil
 ¼ tsp Himalayan salt
Wet Ingredients
 1 medium yellow oniondiced
 5 garlic clovescrushed
 1 ½ cups grated zucchiniuse a clean cheesecloth or tea towel to squeeze out excess water
 ¾ cup water
 ¼ cup fresh parsleychopped
 1 tbsp lemon juice
 1 tbsp apple cider vinegar

Directions

1

Preheat oven to 400°F, and line a baking tray with parchment paper.

2

Heat 1-2 tablespoons of water in a pan on medium heat, and sautee the onions for 5 minutes or until they begin to go translucent. Add the garlic, and cook for a further 1 minute.

3

Combine the dry ingredients and wet ingredients in separate bowls and mix each bowl. Add the wet ingredients to the dry, and stir until well combined and there are no lumps of flour left.

4

Add some water to a small dish and set to the side. Using an ice cream scoop, place level scoops of the dough about 1 1/2 - 2 inches apart on the baking sheet. Wet your fingers with the water, and gently flatten the tops (just so they aren't domed).

5

Bake for 23-25 minutes minutes, or until the tops begin to go golden and you can press the top of a scone and it springs back.

6

Remove from the oven, and place the scones on a cooling rack. Allow them to cool almost completely before serving.

Notes
7

If using 2 1/2 cups of flour, this recipe makes 12-14 scones.

8

If you don't want to use oat yogurt, use a different plant-based yogurt of choice instead.

Zucchini & Onion Scones (Gluten-Free)