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 brekkie. The smokey paprika really adds a great punch of flavour.


Low Carb Savoury Ricotta Scones 

Cook Time: 20mins or until golden

Makes: 10


  • 2 cups of our Low Carb Pancake Mix
  • 1 tsp baking powder
  • ½ teaspoon salt
  • 5 tablespoons (100g approx) chilled  butter 
  • 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)
  • 1/3 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)


  1. Preheat oven to 170 degrees.
  2. Line a muffin tin with baking paper and spray or use a silicone muffin tray 
  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 seem a little moist, but you should still be able to roll it into little balls.
  5. Roll / Spoon 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 20-25 minutes or until the scones are golden brown. 
  • 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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