Savory Rosemary-Sea Salt Cassava Scones with Black Garlic

Recipe for Olga's Original Savory Rosemary-Sea Salt Cassava Scones with Black Garlic (Dairy Free, Gluten Free, Grain Free, Paleo Friendly)Ingredients:For the dough:1. 1/2 cup full-fat coconut milk2. 1 teaspoon apple cider vinegar3. 2 large eggs, lightly beaten4. 1 cup plus 2 tablespoons cassava flour5. 1/3 cup arrowroot starch/flour6. 1 tablespoon baking powder7. 1-2 tablespoons finely chopped fresh rosemary leaves, to taste8. 1 teaspoon Celtic sea salt9. 1/2 teaspoon onion powder10. 1/4 teaspoon Nom Nom Paleo Magic Mushroom Powder, optional11. 60 g naturally refined coconut oil, chilled12. 8-10 cloves of black garlic, roughly chopped13.  1-2 teaspoons dried rosemary leaves, to tasteFor the topping:3 tablespoons melted ghee2-3 teaspoons Maldon sea salt flakes, to tasteDirections:1. Preheat oven to 375° F and line a baking sheet with parchment paper.2. In a small bowl, stir together coconut milk and apple cider vinegar; whisk in eggs until well combined; set aside.3. In a food processor, pulse together both flours, baking powder, fresh rosemary, sea salt, onion powder and Nom Nom Paleo Magic Mushroom Powder, if using.4. Add coconut oil and pulse until mixture is unevenly crumbly.5. Add coconut milk mixture all at once and pulse until a soft dough forms that doesn't stick to your hands; stir in garlic and dried rosemary.6. Using a 2-inch ice cream scoop, divide dough into 10 balls, shape into wedges and place on the baking sheet, 2 inches apart.7.  Brush with melted ghee and sprinkle with Maldon sea salt flakes.8. Bake 15-17 minutes or until tops are golden.Makes 10 scones