Description
Cheesy and tender, these gluten-free scones with prosciutto and mozzarella are the perfect breakfast with a cup of your favorite tea or coffee. They are rich in protein and healthy fats and only have seven net grams of carbs, which makes them a nutritious and satisfying meal in itself. Pair with a green salad or soup for a nutritious takeaway lunch.
Ingredients
- 1 1/4 cup almond flour (preferably organic)
- 3/4 cup tigernut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon dry oregano
- 1/8 teaspoon freshly ground pepper
- 80 grams prosciutto di Parma, chopped
- 100 grams fresh mozzarella, pat dried and chopped in small pieces
- 1 scallion, finely chopped (or use chives)
- 1/2 cup unsalted melted butter (cooled) + 4 tablespoons
- 2 large pastured-eggs
- Optional: grated Parmigiano, Grana Padano or Pecorino Romano
Instructions
- Preheat the oven to 350F / 180C and prepare a baking sheet with parchment paper.
- Mix the flour, salt, pepper, baking powder, and oregano in a big bowl. Add the prosciutto and mozzarella, and mix with your hands, so the prosciutto and mozzarella don’t stick together in big clumps.
- Whisk the melted (but cooled) butter with the eggs and add the mixture to the big bowl.
- Combine everything with your hand until a dough forms, adding a few more tablespoons of butter as needed (I add 4).
- Form a dough ball, transfer it to the baking sheet, and flatten it into a round shape to a diameter of about 21 cm / 8 inches.
- Cut the dough into 8 triangles, separate them, and, optionally, grate your favorite hard cheese on top.
- Bake for 20 minutes.
- Take out and serve immediately. The best way to store them is to freeze them, and reheat them in the oven before serving.