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Savory Mushroom and Chickpea Scones with Rosemary

Name: Savory Mushroom and Chickpea Scones with Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup cooked chickpeas, mashed (or canned, rinsed and drained); 1 cup finely chopped cremini or button mushrooms; 2 cups gluten-free oat flour; 1 teaspoon gluten-free baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 tablespoon fresh rosemary, finely chopped; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 3/4 cup unsweetened almond milk (or any plant-based milk); 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg); 2 tablespoons olive oil or avocado oil; 1 tablespoon fresh lemon juice

By PowerProteinPlates Editorial TeamPublished May 1, 2026 | Updated Jul 22, 2026

British 40 mins high-proteingluten-freeeasy-recipeswhole-foodssnack-ideasbudget-friendlymeal-prep-friendly

Savory Mushroom and Chickpea Scones with Rosemary with measured ingredients, 40-minute timing, 8-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 8

Difficulty easy

Cuisine British

Ingredients

Servings 8

1 cup cooked chickpeas, mashed (or canned, rinsed and drained)
1 cup finely chopped cremini or button mushrooms
2 cups gluten-free oat flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3/4 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
2 tablespoons olive oil or avocado oil
1 tablespoon fresh lemon juice

Powerproteinplates Savory Vegan Mushroom and Chickpea Scones with Rosemary ingredients image

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine ground flaxseed with water to prepare a flax egg; stir well and let it sit for 5 minutes until it thickens.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushrooms and sauté for 5–7 minutes until soft and most moisture has evaporated. Remove from heat and let cool slightly.
In a large bowl, whisk together oat flour, baking powder, baking soda, salt, garlic powder, black pepper, and rosemary.
Add mashed chickpeas, sautéed mushrooms, flax egg, remaining 1 tablespoon olive oil, almond milk, and lemon juice to the dry ingredients. Mix until a slightly sticky dough forms.
Lightly dust your work surface with oat flour. Knead the dough gently a few times until well combined.
Shape the dough into a 7-inch diameter circle about 1 inch thick. Using a sharp knife or bench scraper, cut into 8 equal wedges.
Place the scone wedges evenly spaced on the prepared baking sheet.
Bake for 20–25 minutes until golden brown and firm to the touch.
Allow the scones to cool on the baking sheet for 10 minutes before serving or storing.
Store cooled scones in an airtight container in the refrigerator up to 4 days or freeze for up to 1 month. Reheat gently before serving.