Servings: 6 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
Sides | Snacks | Quick
A really simple, quick recipe for cheese scones. They tick all the boxes as they are dense, buttery and full of flavour. Low in carbs and great for those with diabetes.
- ground almonds (200g)
- cold butter (50g, cubed)
- sea salt (pinch)
- cheddar cheese, grated (100g)
- egg (beaten, for glazing)
Preheat the oven to 200C and grease a baking sheet / use greaseproof paper or use a silicone baking mat
Put the ground almonds, butter and sea salt in to a bowl and rub together to form breadcrumbs.
Put the mixture in a large bowl and add the cheese. Combine well.
Make a well in the centre of the dry ingredients and very slowly pour in 25ml cold water until the dough has come together (add the water slowly). It should be slightly sticky.
Dust a work surface with some ground almonds and knead the dough together.
Dust a rolling pin and roll out the dough to a thickness of 2cm. Cut out scones using a fluted or round cutter of whatever size you prefer, depending on how many scones you wish to make. Gather up the timings into a ball, re-roll and cut the remaining dough into rounds. Alternatively, take a squash ball-sized amount of the mixture and mould it into a scone shape.
Place the scones on the greased baking sheet and carefully brush the tops with beaten egg.
Bake fr 10-15 minutes until golden.
Transfer to a wire rack and allow to cool before eating. They can be stored in a sealed container for up to 3 days.