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Sun-Dried Tomato Rosemary Scones
To serve with salads and soups or as a snack.
Servings:
8
Prep Time:
15 mins
Cook Time:
20 mins
Average Rating:
Ingredients
1 3/4 cups almond flour
3 tbsps coconut flour
1 1/2 fl oz coconut milk
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/2 tsp sea salt
1 medium egg
2 tsps dried rosemary
1/4 cup sun-dried tomatoes
1/2 tsp baking soda
Directions
Process all ingredients in a food processor or by hand (without herbs) for 30 seconds. Add tomatoes and rosemary and incorporate them.
Gather the dough into a ball and form into circle on a piece of parchment paper. Use a knife to cut 8 triangles.
Bake at 375 °F (190 °C) for about 20 minutes turning upside down once midway through.
Nutrition summary
There are
202 calories
in 1 serving of Sun-Dried Tomato Rosemary Scones.
Calorie split:
73% fat
, 15% carbs, 12% protein.
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