Sun-Dried Tomato Scones

California Sun-Dry

California Sun-Dry

The jar of California Sun-Dry Sun Dried Tomatoes sat in our pantry for two months while I decided just exactly how I wanted to put together this recipe. I had made batch after batch of my Flax Bread with Variations followed by many batches of Savory Low-Carb Flat Bread . I wanted something quick, easy, low-carb, vegan, and filled with these sun-dried tomatoes. I could have just waited until we decided to have pizza again. But with our summer weather temperatures already hitting the 90’s what I really wanted a savory bread product to go with salad.

Over several months there were recipes that kept tempting me. Evidently I’m not the only one that loves savory bits of tomato packed in oil or salty Kalamata olives. There were Rosemary Sun-Dried Tomato Scones from Dr. William Davis on Wheat Belly. There was Black Olive Shortbread  from Ricki Heller at Diet, Dessert, and Dogs. And then there was Olive Herbed Focaccia Flatbread  from Sea at Book of Yum. After Kelly (The Spunky Coconut) posted Focaccia for the Kids to Make that little jar of sun-dried tomatoes landed on the kitchen counter

Scones - Warm and Fragrant

Scones - Warm and Fragrant

This is how my Sun-Dried Tomato Scones  came together:
Ingredients for 6 scones:
Wet Ingredients:
6 tablespoons milk (your choice)
1 teaspoon apple cider vinegar
1/2 cup sun-dried julienne tomatoes

Dry Ingredients:
3/4 cup almond flour
1/4 cup coconut flour
1 tablespoon psyllium husk powder
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt

2 tablespoons coconut oil (liquid or soft)

Ingredients for 12 scones:
Wet Ingredients:
3/4 cup milk (your choice)
2 teaspoons apple cider vinegar
1 cup sun-dried julienne tomatoes

Dry Ingredients:
1 1/2 cups almond flour
1/2 cup coconut flour
2 tablespoons psyllium husk powder
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

1/4 cup coconut oil (liquid or soft) *updated 5/22/2012

Instructions:
Prepare a flat baking pan with parchment paper (or not – parchment makes handling so much easier). Set aside.

Mix the milk with the cider vinegar. Drain the tomatoes on a paper towel and snip them into currant-size bits with kitchen scissors. Then add them to the milk mixture, and set aside. Set the oven to 400*F.

Mix all of the dry ingredients together in a medium bowl using a whisk. Then use your whisk like a pastry blender to blend the coconut oil evenly into the dry ingredients.

Add the milk and tomato mixture to the bowl and stir with a spoon until all of the flour is absorbed and the dough comes together. Turn the dough out on a clean counter and knead it a bit. Form it into a single flat disk (or several smaller ones) and place on the prepared pan.

 Ready to Bake

Ready to Bake

Turn and shape the dough until it is even all around. Leave it at least 1/2 to 3/4 inch thick as it will not rise noticeably during baking

Bake for 20-30 minutes depending on your oven, how thick you shaped it, and how brown you like it.

This was so good – it tastes like pizza without these mess! I am torn between sharing it and savoring it one piece at a time over several days – which means I will be baking another batch very soon so there will be plenty to share.

Hot Out of the Oven

Hot Out of the Oven

Gretchen @gfedge

This post is linked to:
Wellness Weekend May 17-21, 2012
at Ricki Heller’s Blog – Diet, Dessert, and Dogs.

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3 Comments »

  1. Your savory scones look amazing! I usually go in the sweet direction with my scones, but this recipe is inspiring me to branch out.

    • Gfedge said

      Savory helps me to short-circuit my sweet tooth. If there is a savory and a sweet I can happily ignore the sugary one!

  2. […] Sundried Tomato Scones from The Gluten Free Edge. These grain-free scones sound incredible! […]

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