Plant-based, Gluten-free Scones with Walnuts

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Quick and easy recipe for scones, perfect for weekend brunch. Eat them with oil based ”butter” (eg. Carlshamn’s rapeseed based), plant based crème fraîche (eg. Oatly fraiche) and home made chia jam.

200ml gluten-free oat flour
200ml durra (sorghum) flour
2 tbsp chia seeds
2 tsp baking powder
1 tsp physillum husk
100ml chopped walnuts
Sea salt
75ml rapeseed oil
300ml plant-based yogurt

In a bowl, mix together the dry ingredients. Add the oil and yoghurt and mix well. Bake in a muffin or cupcake pan in the oven (fan) for 15-20 minutes in 250 C. Let cool slightly before eating.

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