CHEESE & TOMATO SCONES
CHEESE & TOMATO SCONES
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
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Preheat the oven to 180°c.
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Mix everything except the milk together in a large bowl.
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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!)
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Divide the mixture into 8 balls and place on a baking tray lines with baking paper.
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Flatten the balls slightly into more of a scone shape.
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Brush with a little extra milk (or whisked egg) and bake for around 20 minutes or until going golden.
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Top with the remaining cheese and bake for a further 5 minutes until the cheese has melted.
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Allow to cool a little before slicing & eating, they’re a bit fragile while still hot!