Afternoon tea just got that little bit better! Straight from the oven, slather with some cream cheese and a dash of homemade tomato ketchup for an ultimate afternoon treat. Or save them for later for an easy breakfast or pick-me-up!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C and line a flat baking tray with parchment paper.
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.
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.
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.
Place the scones on a baking tray and egg wash the top.
Bake in the oven for about 15–20 minutes until golden and cooked through.