Cast Iron Savoury Scones


Cast Iron Savoury Scones

2 Tbs butter 2 Tbs olive oil garlic cloves – finely chopped ½ cup sundried tomatoes – finely chopped ½ cup black olives – pipped and finely chopped 1 handful flat leaf parsley – finely chopped ¼ cup chives – finely chopped 6 large eggs ¾ cup olive oil ½ tsp sea salt ½ tsp black pepper pinch cayenne pepper 2 Tbs apple cider vinegar ½ cup coconut flour 3 cups almond meal ½ tsp baking soda 1 cup grated parmesan (set aside ¼ cup for later)

Pre-heat oven to 150°C/300°F

Place the butter and olive oil into a deep cast iron skillet and heat on medium.

Once the butter has melted add the garlic, sundried tomatoes, olives, parsley and chives and sauté for about 5 minutes until the vegetables have softened.

Remove the mixture from the skillet and set both aside, leaving the skilled with the oil base for when we add the dough.

Place the eggs, olive oil, salt, pepper and cayenne into a bowl and mix until light and creamy.

Add the apple cider vinegar and mix.

Add the sieved coconut flour mixed with the almond meal, ¾ cup of parmesan and baking soda to the bowl and process until well combined.

Then add the garlic mixture and mix well.

Refrigerate the dough for 30 minutes covered.

Divide the dough into 12 pieces and roll into balls.

Place the balls side by side into the bottom of the skillet.

Sprinkle some olive oil over the top of the dough, then sprinkle the rest of the parmesan onto the dough and place into the pre-heated oven for 30-40 minutes.

At the 20 minute mark remove from the oven and brush with a generous amount of olive oil. Then bake for the rest of the time.

The bread will be ready when the tops feel firm to the touch.

Let cool down completely before eating, or refrigerate as they will set more firmly for consumption the next day.

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