RACHEL LETT
Afternoon tea just got that little bit better! Straight from the oven, slather with some cream cheese and a dash of low-carb tomato ketchup for an ultimate afternoon treat. Or save them for later for an easy breakfast or pick-me-up.
Cheese & Chive Scones
MAKES 10-12
100g almond flour
60g golden flaxseed meal or psyllium husk, finely ground
20 g coconut flour
20 g whey protein isolate or more almond flour
1 teaspoon bicarbonate soda
1 teaspoon xanthan gum or 1 tablespoon flaxseed meal
1/2 teaspoon flaked salt
100g grated cheddar cheese
30g grated parmesan cheese
2 tablespoons chopped chives
70g melted butter
2 large egg plus one egg white for glazing
70g cream cheese
2 teaspoons apple cider vinegar
Ingredients
Preheat the oven to 180°C and line a flat baking tray with parchment paper.
In a medium bowl, mix together the dry ingredients, almond flour, ground flaxseed, coconut flour, whey protein powder, bicarbonate soda, xanthum gum, salt, cheese and chives. Make a well in the middle of the dry ingredients and add the butter, egg, cream cheese and apple cider vinegar. Using a spoon, mix together until it comes together to form a ball of dough. The mixture should feel damp and hold together when pressed.
Using your hand or a rolling pin, flatten the dough to about 1.5cm thickness. Cut the dough into your shape of choice to form 10–12 scones.
Place the scones on a baking tray and egg wash the top. Bake in the oven for about 15–20 minutes until golden and cooked through.Once cooked, cool on a wire rack. Enjoy with a slather of cream cheese and a dash of low carb tomato ketchup.
Store in an airtight container for up to a week. Toast or pop them in the oven for a few minutes to revive a crisp exterior.