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Savoury Cheddar and Jalapeno Scones

Make these easy, super tasty, sugar free scones using almond and coconut flours.
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Course: Breakfast, Snack
Cuisine: diabetic, gluten free, low carb
Keyword: Dr Stephanies Kitchen, gluten free baking, savoury breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 372kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Cookie sheet
  • 1 medium sized mixing bowl

Ingredients

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour sub more almond flour or arrowroot starch
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 egg
  • 2 tbsp olive oil sub avocado oil or melted and cooled coconut oil
  • 2 tbsp milk of choice
  • 1 cup shredded cheddar cheese sub other type of cheese
  • 1/4 cup pickled jalapenos sub 1 small jalapeno finely diced

Instructions

  • Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
  • In a medium bowl add the first 5 ingredients. Mix together.
  • Create a well in the middle. Add the egg, olive oil and milk. Mix to combine.
  • Fold in cheese and jalapenos reserving at least 8 to garnish the top.
  • Shape the dough into a disk. Then cut into 4 wedges. Place on the prepared pan.
  • Bake for 20 minutes until golden brown.
  • Serve warm.
  • Store in an airtight container in the fridge for up to 3 days. Scones freeze well for up to 3 months.

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 18.1g | Protein: 14.4g | Fat: 28.5g | Saturated Fat: 7.5g | Sodium: 285.7mg | Potassium: 86.9mg | Fiber: 5.5g | Sugar: 3.2g