Made another batch of savoury scones and switched up the flavour this time by going for jalapeño cheddar. No regrets! 👌

Ingredients

2 cups almond flour
1 cup cheddar, grated
1/4 cup butter, melted
1 large egg
2 Tbsp 35% cream
1 jalapeño, sliced
1 tsp baking powder
1 tsp kosher salt

Yields: 8 scones
Per serving* (per scone):
Calories: 311
Net carbs: 3
Protein (grams): 10
Fat (grams): 27

Prep time: 10 min
Cook time: 25 min
Total time: 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a large bowl, combine the almond flour, cheddar, jalapeño, baking powder and salt.

Pour the melted butter and cream over the mixture, then add the egg, and combine.

Shape the dough into a large ball using your hands and transfer it to a parchment lined baking sheet. Flatten the ball, spreading it out into the shape of a large circle.

Using a knife, cut the circle of dough across 4 times, making 8 scones. Gently space them out on the baking sheet to avoid them sticking together in the oven.

Bake the scones for 20-25 min, until the edges are golden.

Store the scones in the fridge or freeze them.