Tuesday, July 30, 2013

Cheese Scones

These are totally addictive!  They may not, however, be low-histamine depending on your tolerance for cheese and which cheese you use.

Cheese Scones

2 cups rice flour
1 tsp. cream of tartar
1/2 tsp. baking soda

1 tsp. dried thyme
1/3 cup Spectrum palm shortening

2 cups grated cheese - I use Trader Joe's goat gouda (not the one with honey)
1/2 cup coconut milk + a little more for the tops
1 flax egg substitute recipe
Salt for the tops

Measure all dry ingredients into a bowl.  Cut in the shortening.  Mix in the cheese.  Add the coconut milk and egg substitute.  Stir until well mixed, finishing up by kneading with your hands.

On an ungreased cookie sheet, flatten into a flat circle about 7 inches in diameter.  Cut into 16 pie wedge shapes.  Separate the wedges so no sides are touching.  Brush with coconut milk and sprinkle or grind salt on the top of each scone.

Bake at 425 degrees for about 15 minutes - until golden.

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