Of which 1.4 g sugars and 6.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Calcium (yogurt)
Allergens egg, milk, tree nuts
Savory herb scones with a cheesy flavor
Crisp outside, fluffy inside, with a cheesy taste and no extra dairy.
Ingredients
- 1 cup almond flour (100 g / 3½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- ¼ cup very cold coconut oil (52.5 g / 1¾ oz)
- 3 tbsp nutritional yeast, cheesy flavor (15 g / ½ oz)
- 1 tbsp chopped chives (3 g)
- 1 egg (50 g / 1¾ oz)
- ⅓ cup plain yogurt, or coconut yogurt (81.7 g / 3 oz)
- beaten egg yolk or plant-based milk, as needed — for brushing
Method
- Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, rice flour, baking powder, salt, nutritional yeast and chives.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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