Butter Bean and Parsnip Scones Recipe

These gluten-free scones are quick to make and have a lovely light texture thanks to the creaminess of the butter beans


12 scones


  • 1 large parsnip
  • Large bunch of chives or 4 spring onions
  • 175g gluten-free self-raising flour
  • ½ tsp smoked paprika
  • 1 tsp gluten-free baking powder
  • 1 x 400g tin of butter beans, drained and rinsed
  • ½ tsp sea salt flakes
  • 1 heaped tsp egg replacer whisked with 2 tbsp water
  • 4 tbsp rice milk
  • 1 tbsp olive oil, plus extra for greasing


1. Preheat the oven to 200°C (400°F), gas mark 6, and generously grease a large baking sheet with olive oil.

2. Trim and peel the parsnip and finely grate in a food processor. Roughly chop the chives or spring onions and place in the food processor with the grated parsnip. Sift in the flour, paprika and baking powder, then add the remaining ingredients and blitz until the mixture forms a rough, slightly sticky dough.

3. Turn the dough into a mixing bowl and, using your hands, pull it together into a ball. Break off a small handful of the dough, then roll it between the palms of your hands and shape into a round patty approximately 7cm in diameter.

4. Place on the prepared baking sheet and press down on it lightly with the flat of your hand until about 2.5cm thick, ensuring it stays in a round shape. Repeat with the remaining dough until you have made all of the scones.

5. Bake in the oven for 40 minutes or until crisp and golden, turning the scones over after 20 minutes to ensure even cooking.

Extracted from Free From Food for Family and Friends by Pippa Kendrick (£25, Harper Collins)

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