With all my baking, you’d think I was a real sweet tooth, but I’m a lover of all things savoury. And za’atar, well, I’m all in on that stuff too. It’s bloody delicious in all its herby goodness. I sprinkle that stuff like green fairy dust onto soups and salads for a bit of punchy flavour, so it was always going to end up in some form of baked bready goodness at some point. Bake and serve these warm with your next mezze platter for the win.
Za’atar Scones
Method
Preheat oven to 175 degrees Celsius.
Prepare a baking tray with baking paper.
Mix all the dry ingredients together in a large bowl (except the extra 1 teaspoon of za’atar).
Add wet ingredients and combine well. You should get a thick batter. Divide the mixture into 8 even balls of dough (mine were approximately 65g each, cos I’m OCD). The dough balls should be easy to work with and you can easily roll them lightly in your hands to make a nice shape.
Place the balls onto the prepared tray. Push them down slightly on the tray with your fingers.
Sprinkle on the extra za’atar.
Bake for 20 minutes.
Cool on a rack.
Ingredients
- 2 cups almond meal
- 2 tablespoons arrowroot or tapioca starch
- 2 tablespoons coconut flour, sifted
- 3 tablespoons za’atar mix, plus 1 teaspoon extra to decorate
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 eggs
- 1/4 cup extra virgin olive oil
- 1/4 cup tahina