Cheese & Herb Scones
Makes
8
Good For:
Lunch
Ingredients
- 2 cups (200 g) ground almonds
- 1 table spoon psyllium husk
- 1 teaspoon ground flaxseed
- ½ cup (125 g) cheddar cheese, grated
- 1 stick (110 g) salted butter melted
- 2 large eggs whisked
- ½ cup (50mls) heavy cream (double cream)
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- Salt & pepper
Step by Step Instructions
Step 1
Pre-heat the oven to 350°/180°/Gas mark 4, grease and line a large cookie sheet (baking tray). In a large bowl add the dry ingredients and mix thoroughly.
Step 2
Next add the eggs, butter and cheese and work into dough, divide into 8 and shape into a flattened ball onto the cookie sheet. The dough should be sticky but not sloppy, depending on the size of the eggs you may need to add an extra teaspoon or two of ground almonds.
Step 3
Cook for 12 -15 minutes, leave to cool on the tray for a moment or two before transferring onto a wire rack.
Step 4
To serve, slice and butter and enjoy with a slice of cheese and dollop of red cabbage and apple. Great for a lunch box filled with cooked meats.
Psyllium husk has been around for quite a while, some of you may remember if being an aid to constipation (little sachets of orange flavour Fybogel). What is interesting that as a dietary source for diabetes it is quite the useful little addition and helps to slow down the digestion of food, which in turn helps to regulate blood sugars. It can also help to raise our HDL otherwise known as our good cholesterol.
Flax seeds are high in Omega 3 which helps to reduce inflammation and keeps our skin in tickerty boo shape.
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