Savory sun-dried tomato scones {vegan – sans gluten}

Voilà une recette qui sent bon l’été (oui ne nous méprenons pas, l’été n’est pas encore fini), le Sud, le soleil, les vacances…. désolée je m’égare ! Aujourd’hui je vous propose de revisiter les scones en version salée, oui par ce que les scones anglais sucrés je pense que vous connaissez tous (le tea time, jam, cream…). Ces petits scones salés vont devenir un must have de vos apéros, brunch & Co, tellement ils sont simples à faire,

et cerise sur le gâteau ils sont sans gluten et vegan !

Si vous êtes adepte des petits-déjeuner salés, these scones also work perfectly with a salty yogurt, of a houmous or another spread. I know a lot of you come this way to get gluten-free recipes., I put all my energy into developing and sending you my recipes here, I hope from the bottom of my heart that you like it ! Well I think this is really the last summer recipe around here then we move on to fall, with yellowing leaves, with mushrooms and squash !

Savory sun-dried tomato scones {vegan – sans gluten}

POUR 6 SCONES

150 g rice flour
50 g buckwheat flour
50 g tapioca starch
2 tablespoons of psyllium + 15 key of water
90 ml of soy milk
1 baking powder
40 g d’huile d’olive
10 dried tomatoes
40 g black olives
30 g of pine nuts
1 teaspoon of dried oregano
1 good pinch of salt

Mix together the psyllium and water then set aside.
Ensuite, mix together the dry ingredients which are the flours and starch, yeast, salt and oregano. Add the psyllium and water mixture, olive oil, soy milk then mix the dough by hand or in a food processor fitted with a blade to form a homogeneous dough that holds together (adjust with a little water or flour if necessary).
Then add to the dough the dried tomatoes and olives in pieces and the pine nuts.
Preheat the oven to 200°.
Spread the dough over a good two centimeters and make circles the size of a small mustard glass..
Bake 15-18 minutes.
Let cool and enjoy.