I roasted a lot of garlic last week and in order to keep what I didn’t immediately use, I put the cloves in pint jars, covered them in olive oil and stored them in the fridge. Eating roasted garlic reminded me of one of my favorite cheese plates/appetizers: baked brie and roasted garlic drizzled with honey and served with slices of toasted baguette, apples and pears.

I love how the sweetness of the honey brings out the sweetness in the roasted garlic. With that in mind I decided to make a sweet and savory scone. I adjusted my GF Almond Honey Cakes recipe to make scones. They turned out beautifully and the sweet garlicky scent they released during baking was enough to make me salivate!

3 cups almond meal
2  eggs, at room temperature, separated
1 head of roasted garlic, mashed
1/4 cup honey
1/4 cup olive oil
1/2 tsp baking soda
1/2 tsp salt
course sea salt for garnish

Preheat oven to 350* F. Beat egg yolks, garlic honey, olive oil, baking soda and salt in a large mixing bowl until well combined. Add the almond meal and stir with a large wooden spoon mixed. Beat egg whites in a medium bowl with an electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.  Prepare a large baking sheet pan with parchment paper. Scoop the dough out with an ice cream scoop or a quarter cup measuring cup. Space the scones about 2 inches apart. Wet hands and smooth out the tops of the scones for uniform baking. Bake until the scones are golden brown and a skewer inserted into the center comes out clean, about 18-20 minutes. Let cool in the pan on a rack for 10 minutes before removing from the pan and moving to the rack. Allow to finish cooling before serving or storing. Before serving, sprinkle course ground sea salt over the tops.