I can’t wait to try these– They err on the primal side because of the cheese, but I’ve been trolling his recipes and I can’t help myself. Scones sound amazing. Here’s how to take a scone recipe and make it Paleo:
I pulled this recipe from Vanilla Garlic. Again. Garret is fantastic and I’ve been reading him for years. I hope he doesn’t view my altering his recipes as bastardizing them…
Cheddar Rosemary Scones
7 ounces bread flour 1 Cup Almond flour
1 ounces sugar – One healthy squeeze of agave nectar or one tsp raw honey (melted)
2 teaspoons baking powder
1/2 teaspoon salt
6 ounces shredded cheddar
1 tablespoon chopped fresh rosemary
pinch of cayenne
7 ounces cream One cup almond milk
NOTE: This recipe may not come to the same fruition as the recipe states on Vanilla Garlic, but you’ll still end up with some delish scones.
1. Whisk together the bread flour, salt, sugar, cayenne, and baking powder. Next, whisk in the 5 ounces of the cheddar and the rosemary.
2. Add the cream and use your hands to gently bring together the ingredients. If you need to add a bit more cream then do so judiciously. It will be sticky and clumpy. Turn the dough out onto a lightly floured surface and knead twice (push-squish and push-squish, done).
3. Form the dough into a disc and cut into 6-8 pieces. Brush the tops with a bit more cream and top with remaining cheese.
4. Bake at 425F for 10-15 minutes or until golden.