Savory leek scones that are also gluten and dairy free?! Heck. Yes.  

After an entire week of eating green beans with every meal, I was craving something different as a side for our dinner a few weeks ago. We had a stockpile of leeks in the refrigerator and since cooked leeks are my new favorite ingredient, I thought it would be fun to make leek biscuits.

Buuuuuut, I couldn’t find a recipe for savory biscuits that didn’t involve copious amounts of cheese, butter, buttermilk, or yogurt. Not a great combination for someone avoiding dairy. And not exactly easy to sub out of a recipe.

I’m not sure what led me to look up scone recipes but it turns out there are plenty of scone recipes that are savory AND dairy-free. So I decided to give it those a try instead. And goodness, am I glad that I did.

These savory leek scones were a huge hit (with the grownups, of course) and were such a nice change of pace from green beans and brussels sprouts. Don’t get me wrong, I like them. But sometimes a person just wants a little V A R I E T Y. Which can be a little hard to come by on a restricted diet like the FAILSAFE or RPAH Elimination Diet.

The Big Kid has asked for sweet scones next. She wasn’t a huge fan of the leeks but was a fan of the texture and taste of the scones. Looks like I’ll be trying my hand at some carob chip scones next.

What are your favorite kind of scones? Any you’d like to try?

Print Recipe

Savory Leek Scones (Gluten + Dairy Free)

Author: Emily @ My Failsafe Life Cuisine: American Courses: Breakfast, Main Course, Side Dish, Vegetarian Recipe Keys: Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free Soy Free Vegetarian Recipes

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 8

Description

Looking for the perfect side to go with pretty much everything on the menu? These savory leek scones are sure to please. Pair them with eggs for breakfast, chicken or beef for your mains, or have as a snack any time of day. I won’t judge.

Ingredients

Servings

• 1 small leek
• ¹⁄₄ cup water
• 2 cup gluten free flour
• 1 tbsp baking powder (aluminum free)
• 1 tbsp sugar
• 1 tsp salt
• 1 large large egg
• ¹⁄₄ cup canola oil (or other failsafe oil)
• ¹⁄₃ cup rice milk (or other failsafe milk)
• ¹⁄₄ cup water

Instructions

1. Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper and set aside.
2. To prep your leeks: cut the white end of the leek off and the top 1/3 of the leek where the really dark green leaves are. Cut the leek in half lengthwise and rinse. There is a lot of dirt that gets stuck in the upper portion of the leek, so make sure to get in there and clean it. Chop.
3. Put 1/2 cup leeks and 1/4 cup water in a sauce pan and sauté on medium-low heat until the leeks get bright green and tender. Remove from heat and set aside.
4. Combine dry ingredients (flour through salt) in a medium sized mixing bowl and whisk to combine. Combine wet ingredients (egg through water) in a small bowl or measuring cup and whisk to combine.
5. Pour dry ingredients into the wet ingredients and stir to combine. Fold in leeks.
6. Flour a large cutting board or counter top and lay out the dough. Pat into a 2-inch thick round. Using a knife or pizza cutter, cut the dough into 8 pieces (half, then half again, then the halves in half again…). Transfer to your prepared baking sheet and place in the oven.
7. Cook for 10-12 minutes or until light golden in color.
8. Serve warm!

Note

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, nightshade free, and low salicylate. 

Keywords: breakfast, brinner, dairy free, failsafe, gluten free, leeks, low salicylate, nightshade free, rpah elimination diet, scones, soy free