Scone cold crazy

Deceptively good looking.

So, if you follow @BiteMeBlog (which you absolutely should if you don't already because it's really mostly those pornstars who follow everyone on twitter and like 8 of my friends plus my boyfriend's kind mother) you know by now that I experimented with gluten free baking today.

AND IT SUCKED.

I wasted 2 whole cups of almond flour because this dumb recipe I found called for 1 teaspoon of salt in these herbed scones and you know what it was just way too much. As stated on @BiteMeBlog these stupid scones taste like seawater and rosemary. Not appetizing.

The texture was fine; a little heavy because obviously almond flour doesn't have a leavening agent but it wasn't terrible. They're definitely better warm than cold but I have a sneaking suspicion they will turn rock hard when I try to microwave them.

I'm still going to eat the by the way because that almond flour is freakin' pricey.

Damn you internet. Damn you.

So let this be a lesson to us all: do not blindly follow random recipes you find on the internet. Unless, of course, they're from this site in which case do blindly follow them because they're all damn excellent if I do say so myself.

And I will make these scones again, just with some minor changes. Maybe with some cinnamon or nutmeg in there and some vanilla extract for breakfasting purposes? Who knows. Just a lot less salt, that's for sure.

Maybe I can convince Tommy to eat some of them before he sees this post and refuses point blank.

Oh by the way, you can get almond flour at any health food store and probably at well-stocked grocery stores too. I think Bob's Red Mill flours sells it. Also obviously Whole Foods and Trader Joe's.

Ingredients:
2 c. almond flour
1/4 tsp. salt
1 tsp. fresh thyme
1 tsp. fresh rosemary
1/4 tsp. dried basil
1 tsp. baking soda
2 eggs

1. Preheat the oven to 375 Fahrenheit.

2. In a large bowl combine all the ingredients except for the eggs and whisk to combine.

3. In a separate bowl, lightly beat the eggs and then add to the almond flour mixture and stir until combined and it makes a batter.

4. Divide the batter up into about 10 or so scones and place on a greased (or non-stick) baking sheet. Bake for about 12 minutes or until tops of scones are a light golden-brown.