After School Cheese Scones with a Healthy Twist
Cheese scones are such a favourite with kids and grown ups alike – mild, comforting, filling, and just as conveniently portable on picnics as they are eaten warm at home.
But refined white flour isn’t the healthiest of ingredients so this recipe uses a mixture of ground almonds and coconut flour for some extra protein, more fibre and fewer sugar-dip inducing refined carbs.
This makes them not suitable for nut allergy sufferers of course, and not school packed lunch friendly, but perfect for after school snacks if your kids like mine are ravenous after a long day. Of course they’re a perfectly good snack for Mums too. Extra healthy brownie points if you have some sliced fresh tomatoes alongside!
Tip: get the kids involved in making a batch and they’ll be much more inclined to try them (see I do understand – my kids can be a pain in the bum when it comes to trying new foods too!
Chocolate / sweet lovers check out these Homemade Chocolate Protein Bars!
For those who prefer or fancy savoury snacks like crisps and cheese on toast, these will definitely hit the spot.
I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!
Cheese & Tomato Scones
Makes 8
Many of the ingredients can be found on buywholefoodsonline here, use code POLLY-IMZB to get 5% off all orders!
INGREDIENTS
200g almond flour (ground almonds)
30g coconut flour
½ tsp salt
1 tsp xanthan gum
2 tsp dried basil
60g butter, melted
4 tbsp. tomato puree
80g Grated cheddar cheese, plus 4 tbsp. to top
150ml milk (any type)
METHOD
Preheat the oven to 180°c.
Mix everything except the milk together in a large bowl.
Make a well in the middle of the mix, pour in the milk, then mix the dough by hand until smooth (it does get a little sticky!)
Divide the mixture into 8 balls and place on a baking tray lines with baking paper.
Flatten the balls slightly into more of a scone shape.
Brush with a little extra milk (or whisked egg) and bake for around 20 minutes or until going golden.
Top with the remaining cheese and bake for a further 5 minutes until the cheese has melted.
Allow to cool a little before slicing & eating, they’re a bit fragile while still hot!