These mouth-wateringly delicious scones capture the essence of Italians herbs, complete with Romano cheese, the seductive taste of sun-dried tomatoes, topped off with some sea salt. Dip into extra-virgin olive oil while still warm and you will knock your spouse out of the away to get another!
As written, you will need both shredded and grated Romano cheese. If preparing from an intact piece of Romano cheese, you can just shred and grate the specified amounts.
Makes 6 scones
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup shredded Romano cheese
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons sun-dried tomatoes (soaked in oil), finely chopped
¼ cup extra-virgin olive oil
1 large egg
2 tablespoons Romano cheese, grated
1 teaspoon dried parsley
Preheat oven to 350º F.
In bowl, mix together almond meal, coconut flour, baking soda, sea salt, shredded Romano cheese, rosemary, and oregano. Stir in sun-dried tomatoes, olive oil, and egg.
Spoon onto parchment paper-lined baking sheet. Flatten with spoon or knife to approximately ¾-inch thickness. Sprinkle with grated Romano cheese, parsley, additional sea salt.
Bake for 30 minutes or until toothpick withdraws dry.