This enticing, savory scone–flavored by sharp Cheddar cheese and fresh chives–is additionally low in carbohydrates, which is a wonderful option for those following a high-protein diet.
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
- Preheat oven to 400°. 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 it resembles coarse crumbs. Stir in cheese and chives.
- 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.
- 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, 15 to 17 minutes.
Notes
*We used Bob’s Red Mill blanched almond flour and coconut flour.
