Keto Cheddar + Chive Scones
These Keto Cheddar and Chive Scones are savory low-carb heaven! Perfect for breakfast-time, snack-time as well as a dinner-time, they will always have you coming back for more!
| Keto Cheddar + Chive Scones | Hi friends, we’ve got a delicious, savory treat for you today that’s guaranteed to perk up your weekday breakfasts! These keto scones are adapted from our grain-free jalapeño scones-and if you happen to be a fan of scones, we have good news because we’re featuring a keto cranberry orange version in our upcoming cookbook. We’ve been busy at work on two delicious and affordable eCookbooks– 25 essential SCD recipes + 25 essential Low-Carb recipes! Here is a little sneak peak below: Low-Carb Black Forest cake, SCD/Low-Carb Chicken Fingers, Low-Carb Cranberry/Orange scones and SCD Cinnamon Blackberry Cake plus much more. We’re hoping to have these books available on the site here for just $9 each late Autumn 2020!
Now back to the recipe at hand! My husband is mad for our Jalapeño scones and we tested + tested these keto savory scones until we had his full approval, and we got it!! They smell ridiculously good in the oven, I never realized just how fragrant chives are when baking-especially with the butter and cheddar-just heavenly!
These are a lot of fun and I think satisfying to make–I’m such a sucker for symmetry, cutting a disk of dough into quarters and eighths, lining them up on the baking sheet-there’s nothing like it. I think too it’s the nerdy excitement of experiencing the whole process– first from flour to dough, and then watching the heat transform the dough further into a new form and something quite delicious at that!
You can of course sub in jalapeño as well as any kind of cheese you’d like. We’ve been thinking about trying one with Canadian bacon and swiss, with a little mustard butter on the side–doesn’t that sound yummy?! Whatever you choose, I hope you love it, Happy Baking!😊
Keto Cheddar + Chive Scones
- Total Time: 55 min
- Yield: 4 large, or 8 small 1x
4.4 net carbs per serving *See full nutritional profile below
- 1 cup almond flour (Bob’s Red Mill)
- 1/3 cup coconut flour
- 2 teaspoons guar gum
- 1.5 teaspoons baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1/4 cup chilled butter, cubed
- 3/4 cup shredded cheddar
- 1.5 tablespoons fresh chives, chopped
- 1 egg
- 1/4 cup + 1 tablespoon of half and half (or heavy cream)
- optional- use an additional 1.5 tablespoons melted butter + pinch of salt (for bushing + sprinkling over top of scones during the bake, see instructions below)
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, coconut flour, guar gum, baking powder and baking soda.
- Cut chilled butter into flour with a pastry cutter in the same manner you would for a pie crust.
- Add shredded cheese and chopped chives and whisk into flour/butter mixture evenly.
- Add egg, half + half, and mix them into flour by hand until dough forms. Dough will be sticky. Let your dough rest for just a couple of minutes minutes while washing hands from excess dough. (The dough will thicken a bit while resting).
- Form the dough into a disk. (See our blueberry scone recipe for photo instructions of this process.)
- Place your dough disk onto a parchment paper lined baking sheet. Flatten it out just a bit and cut into 4ths for medium to large size scones or into 8ths for small scones.
- Place a full piece of foil very lightly over top of the scones and bake at 350 degrees for a total of 35-40 minutes. At the 20 minute mark, turn the baking sheet 180 degrees. 10 minutes later, remove the foil and brush the tops a bit with melted butter and a light sprinkling of salt if desired. Bake uncovered another 5-10 minutes. The scones at this point should be firm on the exterior but a touch tender in the center, they will firm up during the cooling process. They will be golden on top, with a slight browning on the edges.
- Cool for 30 minutes and serve. Or cool completely, store in an airtight container in the fridge and toast lightly before serving. Serve with butter if desired. Enjoy!
- Prep Time: 15 min
- Cook Time: 40min
Keywords: keto scones, low-carb, cheddar chive scones, gluten-free, grain-free, keto breakfast, savory, brunch
These look awesome! I can taste the cheddar + chive texture from here… yum!! Can’t wait to try
Aww thank you so much!! They really are delicious, I can’t wait for you to try them!! 😀
These scones are perfection! What incredible texture and the flavor pops right through the photo! I’m drooling 😀 And how exciting about your upcoming cookbook! I truly look forward to its debut.
Oh thank you so much, that’s so kind of you to say!! They are really yummy, I was so excited when we finally got the recipe right!! And thank you, I will be so happy when the ebooks are finished, I really hope you will enjoy them!!
My mouth is watering over these cheddar chive scones! And they’re Keto? Lovely!!! Pinning and can’t wait to try them!
Thank you so very much dear Kim!! They’ve been such a yummy change for breakfast, I always forget how much I love savory scones! 😀
I realize that I am biased but after sampling a couple of these I have to say that they are some of the best scones I’ve ever tasted. I really encourage everyone to try this recipe!
Awww thank you my dear, I’m so glad you love them, it’s one of my new favorites too!!
can i make the recipe without the guar gum baking powder to make it SCD?
Thanks so much for your comment, we are testing SCD scones and we want to get them just right before posting, they will be up later this winter. I will be happy to notify you here when they are posted! I wish this version could work without the guar gum/baking powder, but it requires a change in other measurements and an additional ingredient that we haven’t solidified yet. Thanks so much for your patience while we hammer it out.
Great recipe. I’ve made three batches so far. I form them into 6 circular scones to make egg or tuna sandwiches with them, which makes a great Keto friendly meal (usually with everything said and done a meal with one of these ends up being around 8-10 net carbs).
Thank you so much for your kind comment and review, we are thrilled you’re enjoying the scones!! And what a fabulous idea to make low-carb sandwiches with them, thank you for sharing, I can’t wait to try that!
Can these be frozen ?
They can absolutely be frozen, I hope you enjoy the recipe! 😀
I tried this today and followed the ingredients to the letter. My scones were flat. What happened? Any advice to share?
Hmmm, I’m so sorry they didn’t come out for you! I definitely want to help isolate the issue so you can enjoy them, they’re so good! You mentioned you used all the ingredients, so it isn’t a lack of guar gum or baking powder or baking soda. And if your butter was chilled and you let the dough rest, then those things can be crossed off the list as well. Did they flatten out during the baking process? Just want to make sure your dough came together, once you form and cut the dough disc into scone shapes, they will each bake and stay that same scone shape. But if they flattened during the baking process, then it could be an issue of using a different teaspoon measurement by accident, I can’t tell you how many times I’ve done that with 1/2 tsp in place of a full tsp. Hope we can get to the bottom of it! 🙂
Best. Keto. Scones. Ever.
Aww thank you Lara, you’re always so kind. I’m thrilled you’re enjoying them!! 😀
Great taste but the foil top ruined them for me 🙁 stuck to the top of a few and pulled off their lovely crust. It also kept the inner portions uncooked and the edges overdone. I wonder if it’s my oven or if I laid the foil incorrectly?
I will definitely be using your recipe again—certainly the best alternative flour texture and taste! I just need to sort out the baking.
Hi Cassie, thanks so much for sharing your experience and I apologize that we are slow in responding this weekend. It does sound like it might be a baking issue, overdone in some areas and underdone in others. And I’m so sorry the top crust came off for you, I know you don’t want to lose the best part! Let me see if I can be of help for your next bake. Just making sure that you turn them 180 degrees during the baking process so they can bake evenly and you can spray the foil with a touch of olive oil Pam spray in case you experience any adherence of the foil to dough again. I really hope they come out just right next time! 😀
Awesome scones! I added padded dry sundried tomatoes and used grinded sea salt crystals on top. Our lads loved them! I also used two eggs instead of guar gum (none in stock). Many thanks for the recipe!
Thank you so much for your kind review! And I love your modifications! The sun dried tomatoes, salt and thyme/sage sound heavenly! 😀
ps. Added a dash of thyme and sage.
These look yummy. Will xanthum gum work instead of guar gum?
Thank you so much! I have not tried it, but I think it should work pretty well in the place of guar gum. We’d love to know how it goes if you try them with the xanthan gum!
I’m a dunce but at the end you say “set aside 1.5 butter…”. 1.5 what and is that from the 1/4 C butter or in addition to it?
Thanks. Looking forward to trying these.
Hi, thank you for bringing that to my attention, I can absolutely see how that would be confusing! I just went in and adjusted it in the recipe (it’s an optional 1.5 tablespoons of additional melted butter to brush over the top of the scones). Hope you love the scones! 😀