TOMATO INGREDIENT STUDY NO. 2
I decided on Friday evening that it was time to make scones. I had a hankering to make some savory ones, since I still had cherry tomatoes left in the fridge, along with a few other items I needed to purge – rosemary, scallions and cheese. The fact I was planning a hike the next day spurred the idea, since I thought they could serve as fuel during and after our excursion.
I thought I'd experiment with almond flour, since I was out of regular flour. I browsed online for some ideas and techniques, but couldn't find exactly what I wanted. My criteria not only included almond flour, but I wanted to use my mini muffin tin to make my scones bite-sized, so we could easily pop them in our mouths during the hike. Oh, and I also wanted to incorporate the fun jalapeño honey I had. It looked like I would have to design the recipe from scratch, without any other guidance.
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Because almond flour is being used, it means this recipe is gluten free. I also used coconut oil instead of butter, and, of course, jalapeño honey instead of sugar. This was getting interesting! I did find one scone recipe with almond flour and it called for arrowroot flour alongside it. I'm not sure what it does, but by some miracle, I had it in the pantry, so I included it.
These turned out to be oh so good, I was popping them in my mouth, one after another. I think part of me was just excited that this recipe turned out so well. I had to stop myself so I would have enough to photograph and to take on the road. The recipe made 24 minis. If you are planning to entertain guests with these, you may want to double the recipe.
TWO BITE ROSEMARY & TOMATO SCONES
YIELD: 24 MINI SCONES
- 1 cup cherry tomatoes, chopped
- 1 tbsp fresh rosemary
- 1-1/4 cup scallions, coarsely chopped
- 1 large egg
- 1 tbsp ground flax
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 1/3 cup arrowroot flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp honey
- 1/2 cup cheese
Preheat oven to 350 degrees. In a food processor, chop together the cherry tomatoes, rosemary, scallions and egg. Add honey and then slowly pour in the coconut oil. In a separate bowl, blend almond flour, arrowroot flour, salt and baking powder. Pour the wet mixture into the dry mixture and add cheese. Blend until well combined.
Scoop dough into a greased mini muffin tin. Bake for 15-17 minutes and check for readiness with a toothpick. Let cool for 10 minutes, then pop 'em in your mouth!