Apricot Goat Cheese Rosemary Scones (gluten-free, grain-free)
almond meal or flour
egg from a Happy Hen
, dried apricots (I prefer unsulphured)
goat cheese crumbles
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.