Tangy feta combines beautifully with salty green olives in this mouthwatering and well-balanced treat that is both gluten-free and low-carb.
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
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- 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.
- In a small bowl, whisk together 1⁄4 cup cream and eggs until lightly blended. Add to flour mixture, stirring until a dough forms.
- 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.
- Brush tops of scones with remaining 1 tablespoon cream.
- 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.
**We recommend almond flour or any gluten-free baking flour blend.
Whipped Feta Spread
Serves: ⅔ cup
Ingredients
- 4 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1⁄2 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon ground black pepper
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- Garnish: chopped fresh dill and ground black pepper
Instructions
- In the work bowl of a food processor, process together feta, cream cheese, lemon zest, lemon juice, and pepper until smooth. With processor still running, add 3 tablespoons olive oil in a slow and steady stream until emulsified. Transfer mixture to a small serving bowl. Using the back of a spoon, create ridges in top. Drizzle with remaining 1 teaspoon olive oil.
- Garnish with dill and pepper, if desired. Serve immediately.
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