Lembas Bread (Rosemary, Almond, & Honey Scones): Inspired by The Lord of the Rings (gluten free)
The new Lord of the Rings: the Rings of Power TV series is finally here, and I thought it was a perfect opportunity to make some Lembas bread. I made rosemary, almond, and honey scones, and they are absolutely delicious. These scones are warm, earthy, have an amazing unique flavour, and I honestly feel that they belong in middle earth! Topped a generous drizzle of honey and wow! We just can’t get enough. If Lembas bread from Lothlorien is anything like this, you will not be stopping at just “one small bite” with these. They will be adored and devoured.
Ingredients
- 2 cups (325g) gluten free all purpose flour
- 1.5 teaspoons xanthan gum leave out if your AP blend already contains it
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 30 grams granulated sugar
- 90 g roasted almonds roughly chopped
- 2 large sprigs rosemary chopped
- 2 Tbsp honey
- 80 grams unsalted butter really cold and chopped into small pieces
- 3/4 cup milk plus more to brush on top of scones
- 1 egg
Instructions
- In a large mixing bowl, sift flour, xanthan gum (if necessary), baking powder, baking soda, salt, and granulated sugar. Whisk to combine.
- Add the pieces of cold butter to the bowl and rub the pieces together with the flour. Keep rubbing the pieces to combine with the flour until you are left with a fine breadcrumb looking mix.
- Mix together the milk and the egg.
- Create a well in the middle of the dry ingredients and pour in the milk/egg mixture.
- Pour in the honey, almonds, and rosemary.
- Use a fork to gently mix the dry and liquid ingredients together until it starts to combine. Get your hands in there and help to combine the ingredients.
- Pour the dough out onto a lightly floured surface an press it together until it forms a solid, consistent dough. Try not to over knead the dough. It should look a bit messy but hold together.
- Place the dough onto a piece of plastic wrap and press the dough into a rectangle shape that is about 3/4 inch tall.
- Wrap the dough in the plastic wrap and put in the freezer for about 15 minutes to chill. The chilled dough will spread less while baking so don't skip this step!
- Preheat the over to 400°F with the fan (convection). Prepare a baking sheet with a silicone baking mat or parchment paper.
- Once firm, take the dough from the freezer and remove the plastic wrap. Sprinkle the top with a bit additional flour and spread out over the top of the disk. Use a lightly floured bench scraper or a knife to cut the dough into squares (should make about 6 of them).
- Make an X indentation on each scone with the bench scraper.
- Arrange the squares on the prepared baking sheet, keeping a few inches distance between them.
- Use a pasty brush to bush the excess flour off of the scones and lightly brush the tops of the scones with milk.
- Bake scones on the center rack of the oven for about 15-20 minutes. The scones should be have puffed up, be lightly golden (a little more browned on the edges) and smell delicious!
- Remove the scones from the oven and leave them to cool/firm up on the baking sheet for at least 10 minutes prior to serving.
- Drizzle the tops with honey and serve
- Enjoy!