Rosemary Lemon Scones

Who else has been getting their bake on?  I recently made these Rosemary Lemon Scones and know for a fact I will be making them again for Thanksgiving breakfast.

As a Holistic Health and Nutrition Coach, being mindful of ingredients  has led me to being extremely creative in the kitchen.  For those of you who don’t know, cooking is my favorite hobby.  It literally makes me so happy, especially when I get to make food for others.  To me, real food is so beautiful, and home-cooked dishes have an energy that fast/processed food cannot match.

Recipe below!

Rosemary Lemon Scones

INGREDIENTS:

• 1 flax egg

• 1 cup oat flour

• 1 cup almond flour

• 1/4 c potato starch

• 1 t salt

• 1 t finely chopped fresh rosemary

• 2.5 tsp baking powder

• 1 T lemon juice

• 1 T maple syrup

• Chopped rosemary in dry mixture

• 4 T @miyokos butter

INSTRUCTIONS:

• Preheat oven 400°

• Make flax egg with 1 T flax meal and 3 T water.

• After 5 mins add 1 T lemon juice and 1 T maple syrup

• Add all dry ingredients together

• Fold in 4 T butter into dry mix, DO NOT OVER MIX. Keep as much air in the mixture as possible. This will let them be fluffy.

• Put ball of dough on parchment paper lined baking sheet, form into a flatter (but not flat?) disc and round edge the edges

• [Optional] poke some air holes into it with a fork

• Cut into triangles, space out on parchment lined baking sheet

• Bake 18 mins

• Top with olive oil and flaked sea salt