Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

2 cups ground almonds
½ teaspoon baking powder
2 tablespoons arrowroot flour (bought from Dis-Chem or any health shop)
2 eggs, lightly beaten
2 tablespoons coconut oil
2 tablespoons coconut milk
1 tablespoon crushed garlic
¼ cup (a handful) chopped chives
1 spring onion chopped
Salt and pepper to taste

Directions:

1Preheat oven to 180°C and line a baking tray with parchment paper; set aside.

2In a large bowl, mix together the dry ingredients and set aside.

3In a medium bowl, whisk together eggs, coconut oil and milk. Stir in garlic, chives and spring onion and add wet to dry ingredients. Mix until well-combined.

4Shape mixture into 6 scones (dip your hands in a bit of coconut flour to avoid the dough sticking to your hands).

5Place the scones 2 cm apart on the prepared baking tray. Dip a fork in coconut flour and press the scones flat.

6Bake for 15 minutes until golden brown.

Notes:

• Gluten-free
• Dairy-free
• Paleo
• Wheat-free
• Low fat