Rosemary Tomato Scones

Make your Mother’s Day brunch unique this year, with these delicious Rosemary Tomato Scones—the perfect balance of sweet and savory.

Made with almond and buckwheat flours, they have that soft and crumbly texture you want in a scone without a blood sugar crash. Fresh rosemary, thyme, and chives add tons of herby flavor while cherry tomatoes provide natural sweetness. Cherry tomatoes also give these scones plenty of carotenoid antioxidants, phytosterols, polyphenols, and flavonoids, as well as vitamin A.

Rosemary is one of my favorite herbs and is especially interesting in baked goods like these scones. It’s a powerhouse herb for longevity, with anti-inflammatory and antioxidant support, memory and cognitive benefits, and the ability to uplift mood. Your mom is going to love these. 

Wishing you health and happiness, 5.
Mark Hyman, MD


  • 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

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.

Nutritional analysis per serving: Calories: 178, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 118mg, Carbohydrates: 11g, Fiber: 4g, Sugars: 5g, Protein: 6g, Net Carbs: 7g

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