Low-Carb Pizza Scones

by KetoDietApp.com

Step 1Preheat 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.

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

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

Step 4Add 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.

Step 5Place 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.

Step 6Using 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.

Step 7Bake 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.