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CHEESE & TOMATO SCONES

Course Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 200 g ground almonds
  • 30 g coconut flour
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 2 tsp dried basil
  • 60 g butter
  • 4 tbsp tomato puree
  • 80 g cheddar cheese plus 4 tbsp. to top
  • 150 ml milk any type

Instructions

  1. Preheat the oven to 180°c.

  2. Mix everything except the milk together in a large bowl.

  3. Make a well in the middle of the mix, pour in the milk, then mix the dough by hand until smooth (it does get a little sticky!)

  4. Divide the mixture into 8 balls and place on a baking tray lines with baking paper.

  5. Flatten the balls slightly into more of a scone shape.

  6. Brush with a little extra milk (or whisked egg) and bake for around 20 minutes or until going golden.

  7. Top with the remaining cheese and bake for a further 5 minutes until the cheese has melted.

  8. Allow to cool a little before slicing & eating, they’re a bit fragile while still hot!