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Apricot Goat Cheese Rosemary Scones (gluten-free, grain-free)
Author
Johnna
Ingredients
2
cups
almond meal or flour
1/3
cup
arrowroot
2
teaspoons
baking soda
1/2
teaspoon
salt
1
egg from a Happy Hen
3
Tablespoons
honey
1/2
cup
chopped
, dried apricots (I prefer unsulphured)
4
ounces
goat cheese crumbles
1
teaspoon
dried rosemary
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond meal, arrowroot, baking soda and salt. Stir to combine.
Make a well in the dry ingredients. Add egg and honey to the well, stirring well to combine. This will be a dense, dough-y mixture.
Gently fold in apricots, goat cheese and rosemary.
Turn dough out onto parchment paper-lined baking sheet. Gently pat into an 8" circle about 3/4" thick.
Using a knife, score the circle into 8 even wedges, like cutting a pizza.
Bake at 350 degrees for 12-14 minutes, until lightly browned on the edges.
Remove from oven and allow to cool for a few moments before cutting the scones on the score lines. Serve warm or at room temperature.