These Cauliflower Scones are made using cauliflower rice and a moderate amount of cheese. These savoury scones with a healthy twist make a delicious brunch idea or snack anytime.
Preheat oven: Preheat the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment and set aside.
Prepare cauliflower: Chop the cauliflower roughly, place in a food processor and pulse until crumbly (do not overblend). Set aside.
Prepare dry ingredients: Sift the flour with the baking powder. Whisk in the onion granules and salt.
Combine wet ingredients: Whisk together the egg and buttermilk until smooth and set aside.
Add butter: Add the butter into the flour mixture and rub with your fingertips until the mixture has the consistency of fine breadcrumbs.
Addcauliflower: Add the cauliflower and cheese and stir thoroughly.
Add wet ingredients: Stir in the egg mixture using a wooden spoon.
Make dough: Knead very briefly just to bring all the ingredients together and form a dough. Place on top of a floured surface, fold the dough over 2-3 times, dust with a little flour then roll out to a thickness of about 3cm/1.2'' (no less).
Cut out scones: Using a 5-6cm/2-2½'' cookie cutter (use the smooth edge) cut out rounds by firmlypressing down once (do NOT twist your cookie cutter) for each round. Bring together leftover dough, roll out again and cut out more scones. You should have a total of 10-11 scones.
Bake: Place the scones on top of the baking sheet and brush the tops with a little milk, buttermilk or egg wash (beaten egg with a few drops of water). Bake in the upper part of the oven for 15-18 minutes until the scones are nicely browned (see *Notes below).
Cool: Remove from the oven and place on a rack to cool for a few more minutes. Serve slightly warm.
Notes
Cauliflower: Pulse until crumbly but do not overprocess.
Dough: Bring all the ingredients together first using a wooden spoon then form a round dough using your hands (do not overwork it or your scones won't rice well). The dough should be lumpy so resist the urge to 'fix' it with kneading and adding more flour. The dough is ready to be flattened once all the ingredients have been mixed in.
Cutting out scones: Use a 5-6cm/2-2.5'' cookie cutter (use the smooth edge of the cutter). Press it into the dough firmly once without twisting it.
*Baking: I prefer to bake these scones in the upper part of the oven but if you have a fan-assisted oven you can bake them in the centre. Bake until they are nicely browned on top (13-17 minutes, depending on your oven and personal taste).
Store the scones in a paper bag for up to 2 days. When I am serving them the next day I like to place them under the grill (broil) for a minutes before serving.
Freeze in a bag or airtight container for up to 3 months. Defrost in a microwave.