Summary of Rosemary Tomato Scones – Dr. Mark Hyman:
The article shares a recipe for Rosemary Tomato Scones that is perfect for a unique Mother’s Day brunch. The scones are made with almond and buckwheat flours, fresh herbs like rosemary, thyme, and chives, and cherry tomatoes, which are rich in antioxidants, phytosterols, polyphenols, flavonoids, and vitamin A. The scones also contain crumbled goat cheese for added flavor. The recipe is easy to make and can be stored in an airtight container in the fridge for up to 2 days. Nutritional analysis shows that each serving of the scones contains 178 calories, 13g of total fat, 4g of saturated fat, 38mg of cholesterol, 118mg of sodium, 11g of carbohydrates, 4g of fiber, 5g of sugars, 6g of protein, and 7g of net carbs.
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How to Make Rosemary Tomato Scones for Mother’s Day Brunch
Mother’s Day is right around the corner, and what better way to celebrate this special day than with a unique and delicious brunch? If you’re tired of the usual brunch options, why not try something new this year, like these Rosemary Tomato Scones. These scones are not only tasty, but they’re also made with healthier ingredients, avoiding that sugar crash that comes with traditional baked goods. Keep reading to find out how to make these savory and sweet scones that both you and your mom will love.
The Health Benefits of Rosemary and Tomatoes
Before we dive into the recipe, let’s take a moment to appreciate the health benefits of the star ingredients in this recipe: rosemary and cherry tomatoes.
Rosemary is known for its antioxidant and anti-inflammatory properties, which can help reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s. It’s also known to improve memory and cognitive function, and can even help to lift moods. Plus, the delicious flavor is a perfect complement to the sweetness of the cherry tomatoes.
Cherry tomatoes are a great source of vitamins and minerals, including vitamin A, potassium, and fiber. They’re also bursting with antioxidants, like carotenoids, phytosterols, polyphenols, and flavonoids. And, of course, they taste amazing and add a lovely pop of color to any dish.
Ingredients
To make these scones, you’ll need the following ingredients:
– ¼ cup melted ghee, divided
– 25 cherry tomatoes, cut in half
– 1 tablespoon fresh thyme leaves
– 2 tablespoons fresh rosemary, chopped
– 2 cups fine almond flour
– ½ cup buckwheat flour
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– ¼ teaspoon sea salt
– ¼ cup fresh chives, chopped
– 2 large pasture-raised eggs
– 4 ounces goat cheese, crumbled
Method
Making these scones is easier than you might think! Here’s a step-by-step guide:
1. Add the tomatoes and 1 tablespoon of ghee Into a large pan, over medium-high heat. Sauté the tomatoes until they are split. Shake the pan occasionally, this process should take about 5 minutes.
2. Remove from heat, add the thyme and chopped rosemary, stir and transfer the tomatoes to a bowl. Allow the tomatoes to cool in the fridge while preparing the scones.
3. In a large bowl, combine the almond and buckwheat flours, baking powder, garlic powder, and salt, stir to disperse evenly.
4. In a separate large bowl, combine the chives, eggs, and the remaining 3 tablespoons of melted ghee along with the refrigerated blistered tomatoes. Whisk until combined.
5. Add the wet ingredients to the dry ingredients with a wooden spoon or a rubber spatula. Fold together until everything is incorporated. The dough should not be sticky. If too sticky or wet, add more almond flour one teaspoon at a time.
6. Lastly, work the crumbled goat cheese into the dough.
7. Transfer the dough onto a baking sheet lined with parchment paper and create 2 flattened 1-inch thick disks. Transfer the sheet pan to the refrigerator to chill for at least 30 minutes, then preheat the oven to 375°F.
8. After chilling, remove the sheet pan from the refrigerator and cut each disk into 8 wedges total per disk. Place the scones on a new lined sheet pan, making sure to spread out the wedges evenly. Transfer to the oven to bake for 20 minutes.
9. Once the scones are lightly golden, remove from the oven and allow the scones to cool slightly before serving or store in an airtight container in the fridge for up to 2 days. You can enjoy leftovers cold or lightly reheated.
Nutrition Information
Each serving of these Rosemary Tomato Scones contains:
– Calories: 178
– Total Fat: 13g
– Saturated Fat: 4g
– Cholesterol: 38mg
– Sodium: 118mg
– Carbohydrates: 11g
– Fiber: 4g
– Sugars: 5g
– Protein: 6g
– Net Carbs: 7g
Final Thoughts
These Rosemary Tomato Scones are a delicious and unique addition to any Mother’s Day brunch. They’re also a great way to show your mother how much you love her by making a special and healthier treat. The combination of savory and sweet flavors, plus the added health benefits of rosemary and tomatoes, make these scones a must-try recipe.
