The Perfect ‘anytime’ scone. These Low Carb Savoury Scones would go well as a snack, teamed with a soup or salad for lunch or even as a breaky. The smokey paprika really adds a great punch of flavour.

 

Low Carb Savoury Ricotta Scones 

Prep Time: Approx 10-15mins

Cook Time: 15-20mins or until golden

Makes: 10

Ingredients:

  • 2 cups of our Low Carb Pancake Mix
  • 1 teasp baking powder
  • ½ teaspoon salt
  • 5 tablespoons chilled unsalted butter (100g approx)
  • ½ cup diced spring onions
  • 1/2 bunch fresh parsley, chopped finely
  • Sprinkle of dried thyme
  • Sprinkle of dried Rosemary
  • 1 cup ricotta cheese (you can choose low fat if you like)1/2
  • 1/2 cup milk of choice (I used unsweetened almond milk)
  • 1-2 eggs for the egg wash.
  • sea salt
  • black pepper
  • smoked paprika (to sprinkle on top)

Method

  1. Preheat oven to 175 degrees.
  2. Line a muffin tin with baking paper and spray or use a silicone muffin tray and spray (I just do that in case)
  3. Mix together dry ingredients – Pancake mix, baking powder and salt in a large bowl. Grate butter into the dry mixture and stir with a fork until the consistency of coarse meal. The butter needs to be chilled in order to grate it.
  4. Stir in spring onions, parsley and dried herbs. Add ricotta cheese, then add milk and stir until just combined well. It will seems a little sloppy, but you should still be able to roll it into little balls.
  5. Roll into balls (a little smaller than the muffin tray and just pop them in)
  6. Once in the tins, Brush tops with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
  7. Bake for 15-20 minutes or until scones are golden brown. (my oven needed 30mins as its an older oven)
  • Serve warm or cold, these are so good!
  • Would be perfect for a ‘bring a plate’ function.
  • Vegetarian friendly.

Enjoy! x

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