Low-Carb Pizza Scones

Ingredients makes 6 servings

• 1 cup almond flour (100 g/ 3.5 oz)
• 1 tbsp flax meal (7 g/ 0.3 oz)
• 1 tsp gluten-free baking powder
• ¹/₄ tsp baking soda
• pinch of sea salt
• 1 large egg white
• 2 tbsp almond milk or water (30 ml), plus a little to brush the tops
• 3 tbsp butter or ghee, cut into chunks (43 g/ 1.5 oz)
• ¹/₄ cup shredded mozzarella cheese (28 g/ 1 oz)
• ¹/₂ cup Swiss cheese such as Gruyere (60 g/ 2.1 oz)
• 8 slices Pepperoni or chorizo slices, chopped (24 g/ 0.9 oz)
• 6 pieces sun-dried tomatoes (18 g/ 0.6 oz) or 2 tbsp Marinara Sauce (30 ml)
• ¹/₂ tsp dried basil
• ¹/₂ tsp dried oregano

Instructions

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add dry ingredients (almond flour, flax, salt, baking powder, baking soda and salt) to a food processor and pulse to blend. I like to do this because it mixes things evenly.

2. Mix the egg and almond milk in small bowl and set aside.

3. Rub the butter through the dry ingredients to form a crumb.

4. Add the cheese, pepperoni, sun-dried tomatoes, herbs and the egg & almond milk mix and combine to form a dough. If sticky add a little more almond flour.

5. Place on a greaseproof lined baking tray. Shape into a disk about 1 inch thick, smoothing the edges with your fingers so there’s no cracking. Place in fridge for 30 minutes to chill.

6. Using a sharp knife, cut into 6 even triangles. Separate the triangles so there’s plenty of space between them. Brush the tops with a little almond milk.

7. Bake on the middle shelf of the oven for 12 to 15 minutes until golden. Place on a wire rack to cool. Store in a fridge for 3 days or a freezer for 2 months.