Low-carb Gluten-free Cheddar & Chive Scones
Serves: 12
 
Ingredients
  • 2 3⁄4 cups blanched 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 shredded sharp Cheddar cheese
  • 1⁄4 cup chopped fresh chives
  • 1⁄4 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs
Instructions
  1. Preheat oven to 400°. 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 it resembles coarse crumbs. Stir in cheese and chives.
  3. In a small bowl, whisk together 1⁄4 cup cream and eggs until lightly blended. Add to flour mixture, stirring until a dough begins to form. Using hands, bring dough together in bowl.
  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, 15 to 17 minutes.
Notes
*We used Bob’s Red Mill blanched almond flour and coconut flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/low-carb-gluten-free-cheddar-chive-scones/