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Broccoli Cheddar Jalapeño Scones
Broccoli Cheddar Jalapeño Scones
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 20 mini scones, approx.
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 2 Eggs. whisked
  • 1 tbsp Baking powder
  • 2 cups Diced Broccoli Either fresh or frozen (thawed)
  • 1 Jalapeño, diced Either use fresh or pickled, but if you want to tone down the heat, remove the seeds and ribs. Don't like it hot? Use diced red peppers, or pimentos instead!
  • 1/3 cup Cheddar Cheese, shredded
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup + 1 tbsp Heavy whipping cream
Instructions
  1. Pre-heat the oven to 325F and line a baking sheet with parchment paper.

  2. Mix all ingredients (except remaining 2 tbsp. of heavy cream) in a giant bowl using a wooden spoon until a thick dough comes together.

  3. Using your hands, add the dough in the center of the pan in a circular square shape.

  4. Cut the dough into big squares and then cut each square on a diagonal to resemble triangles.  You can try and separate the dough once you cut it, but I find it easier to leave as is, then it just comes out like "pull apart" scones.

  5. Using a pastry brush, brush the top of the scone/bread with the heavy cream.

  6. Bake for 30-35 minutes until golden brown.

  7. Serve alongside by herby cabbage salad and a scoop of tuna fish for a hearty pre-seder meal!