Savory Scones with Prosciutto and Mozzarella (GF)

Savory Scones with Prosciutto and Mozzarella (GF)

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.

Ingredients

- Mix of almond, tigernut    and tapioca flour - Salt - Baking powder - Dry oregano - Ground pepper - Prosciutto di Parma - Mozzarella - Scallion - Unsalted butter - Pastured-eggs

1

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.

Mix ingredients

2

Whisk the melted (but cooled) butter with the eggs and add the mixture to the big bowl.

Whisk eggs

3

Combine everything with your hand until a dough forms, adding a few more tablespoons of butter as needed (I add 4).

Combine

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.

Form dough

5

Cut the dough into 8 triangles, separate them, and, optionally, grate your favorite hard cheese on top.

Cut into triangles

6

Bake for 20 minutes at 350 F.  Take out and serve immediately. The best way to store them is to freeze them and reheat them in the oven before serving.

Bake and serve

Tap the link below for full recipe, serving suggestions and more healthy baking ideas

Tap the link below for full recipe, serving suggestions and more healthy baking ideas