Low-Carb Feta & Olive Scones
Serves: 12
 
Ingredients
  • 2 3⁄4 cup almond flour
  • 1⁄4 cup coconut flour
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 2 ounces cold cream cheese, cubed
  • 2 tablespoons cold unsalted butter, cubed
  • 1⁄2 cup crumbled feta cheese
  • 1⁄2 cup green olives*, drained and patted dry
  • 1⁄4 cup chopped fresh dill
  • 1⁄4 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, baking powder, salt, and pepper. Using a pastry blender or 2 forks, cut cream cheese and butter into flour mixture until they resemble coarse crumbs. Stir in cheese, olives, and dill.
  3. In a small bowl, whisk together 1⁄4 cup cream and eggs until lightly blended. Add to flour mixture, stirring until a dough forms.
  4. Turn out dough onto a lightly floured** surface and shape into a 3⁄4-inch-thick circle. Using a 2-inch round cutter dipped in flour**, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 20 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until scones are lightly browned, 20 to 25 minutes. Serve warm.
Notes
*We used Castelvetrano.
**We recommend almond flour or any gluten-free baking flour blend.
Recipe by TeaTime Magazine at https://teatimemagazine.com/low-carb-feta-olive-scones/