Gluten-Free Flours on the market are not as healthy as some may think because they are starch based, containing mostly white rice flour, which spikes insulin levels in your blood, making them high in carbohydrates. However, in this recipe I used almond flour and coconut flour, which have a much better nutrition profile and a bit more fiber. Baking with the combination of these two flours offers a surprisingly delicate crumb with nutty notes of flavor.
Savory Scones are a little unique because they are not sweet, or loaded with berries, or a coating of rich glaze. Ingredients like shredded zucchini and a bit of cheddar cheese added to a base scone recipe create a most delightful twist on a classic treat, to be enjoyed either first thing in the morning, or later in the afternoon with tea or coffee.
These scones just so happen to be low-carb and gluten-free, so if you’re following one of these diets, you’ve hit the jackpot. They’re also a great scone to serve as a biscuit, or bun alongside a salad, or bowl of soup at mealtime, and can be stored in an airtight container in the refrigerator for a few days.
1 zucchini, shredded
2 cups almond flour (not almond meal)
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded
2 large eggs
1/4 cup melted butter
(Makes about 8 Scones)
- Preheat oven to 325 degrees. Place shredded zucchini in a kitchen towel and wring out until most of the water is drained, set aside.
- In a bowl, whisk together almond flour, coconut flour, baking powder, onion powder, salt and two-thirds of cheese.
- Stir in zucchini, eggs and melted butter and stir until dough comes together and moistens.
- Scoop out dough a 1/4 cup at a time and form into a ball. Place on a parchment or silpat lined baking sheet and press into 1-inch thick round. Sprinkle tops of scones with remaining cheese and bake in the oven for 20-22 minutes, or until lightly golden brown.
- Remove and let cool for 20 minutes before serving. Enjoy!