Meatless Monday

Cheesy Apple Besan (Chickpea Flour) Scones

This recipe might sound a bit strange, but bear with me. The nutty flavor of the besan makes these scones savory and fragrant. The apple works as a natural sweetener and the cheese makes for a warm and gooey texture. Besan is lower carb than wheat, is high in protein and gluten free. The flax adds fiber. These scones work well as dinner rolls or as brunch treats. This recipe makes approximately 10 scones.


  • 1 cup besan (chickpea flour)
  • 1 tbsp sugar (the sweeter the apple, the less sugar you need here)
  • 1.5 tsp baking powder
  • 2 tsp ground flax seed
  • a pinch or two (or if you need a measurement: estimate 1/2 of 1/4 tsp) baking soda
  • a similar amount of xanthan gum
  • 1/4 tsp salt (the harder/older the cheese, the less salt you want to add here)
  • 3 tbsp cold butter
  • 1/2 cup shredded cheese (any hard cheese that’s yummy will do, e.g., gruyere or a sharp cheddar)
  • 1 shredded apple (e.g., honeycrisp)
  • 1/2 egg
  • 2 tbsp cream or 1 tbsp milk and 1 tbsp Greek yogurt (you don’t want to add much liquid here as the apple contains a lot of liquid already)


  1. Mix the dry ingredients in a large bowl.
  2. Working quickly from here on to prevent the butter from becoming too soft… Using two knives cut in the cold butter until the pieces of butter are small (pea-size) and covered with flour.
  3. Add the shredded cheese and apple mixing the dough with a fork.
  4. Beat the egg and cream together and add to the dough.
  5. The dough will be sticky and you will not be able to knead it like you would regular scone dough. Using two spoons, place/drop 10 rounds of dough on a parchment paper-lined baking sheet. If necessary, place the baking sheet in the fridge for a bit if the butter got warm during the prep.
  6. Place the baking sheet in the center of the oven and bake for 10 to 15 minutes until golden brown and a toothpick inserted into the center of the scone comes out dry and clean.
  7. Let the scones cool on a wire rack for a few minutes.
  8. Serve with butter while they are still warm, or keep fresh in an airtight container in the fridge.


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