Step 1

Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper. Lightly grease the silicone or parchment.

Step 2

In a large bowl, whisk together the almond flour, green onions, parsley, rosemary, thyme, baking powder, salt, and pepper. Stir in the ricotta and egg until the dough comes together.

Step 3

Turn the dough out onto the prepared baking pan and pat into a 6 inch circle. Using a sharp knife, cut into 6 even wedges. Do not separate. Sprinkle with the paprika and sea salt.

Step 4

Bake about 20 minutes, until the tops are firm to the touch. Remove and carefully separate the scones, then bake another 5 to 7 minutes, until the sides are dry to the touch.

Step 5

Remove and let cool completely on the pan.