These scones are not like oven scones, they get a really nice golden crust and a richer, more robust flavour. I took the inspiration from one of the books I’ve been flicking through the pages of, at night before I slumber. The book listed potato scones but I preferred the idea of flavourful celeriac instead.
Celeriac Griddle Scones – makes 6
500g (small) celeriac – peeled and cut into 2inch (ish) cubes
1/2 cup sorghum flour (juwar)
1 tbs garbanzo flour
1 green (salad) onion finely chopped
1/2 tbs finely chopped rosemary
1/4 tsp baking powder
1/2 tsp sea salt
1/4 tsp fine ground white pepper
1tbs oil for frying
1. steam the celeriac until soft (retain a little of the cooking water if needed to bind the mix). mash
2. add all the other ingredients, through to the oil for frying, and mix well to form a ball of ‘dough’
3. roll out on a floured surface (or grease proof paper…easier to clean up!) to 1/2 inch thick
4. use a pastry cutter or a glass to cut into rounds
5. in a heated and lightly oiled skillet, cook the rounds on each side until lightly browned
6. serve immediately
The scones freeze well. They are also very nice as a lunch with one of my fabulous-hummus-sisters or as a lid for a vegan pie.
I served with roasted leeks and tomatoes – simply drizzle with a good oil, season and roast. Simple, silky, and the flavour is intense.
I made a quick caper sauce to pour over my leeks and scones and bring the dish together.
1 tbs vegan butter
1 tbs brown rice flour
1/2 cup vegan milk (I used unsweetened hemp)
2 tbs capers
season with salt and freshly ground black pepper
1. melt the butter in a pan and add the flour.
2. stir until the flour is melted ensuring it doesn’t burn.
3. slowly pour in the milk whilst stirring constantly
4. simmer for 3-4 minutes. If it thickens too much add a little more milk.
5. add the capers and heat for a further 30 seconds
6. season to taste
‘buttery’, crumbly loveliness…