• Preheat the oven to 180°C and line a flat baking tray with parchment paper.
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• 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.
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• 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.
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• 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.
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• Place the scones on a baking tray and egg wash the top.
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• Bake in the oven for about 15–20 minutes until golden and cooked through.
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• Enjoy with a slather of cream cheese and a dash of homemade tomato ketchup.
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• 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.

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Bon app! R

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