Cheese scones with raspberry jam

Ingredients

• 270 g almond flour or almond meal, or another nut or seed flour or your choice
• 20 g grass fed gelatine powder
• 1 tbsp inulin powder
• 1 tbsp baking powder
• 2 tbsp tapioca flour
• 1 tsp xanthan or guar gum
• ½ tsp mineral salt
• 60 g cold butter, cut into small cubes
• 80 g well-aged cheddar cheese, finely grated
• 1 egg, whisked
• 2 tbsp non-dairy milk (coconut, almond or oat)
• 1 egg, lightly beaten
• 1-2 tbsp nutritional yeast

Jam

• 300 g frozen raspberries
• 15 ml fresh lemon juice
• 90 g zero as sugar pure erythritol
• 1 tsp xanthan or guar gum

Instructions

1. For the jam, place the berries, lemon juice and erythritol in a small saucepan over medium heat and cook until the berries are soft and the erythritol is dissolved. Stir in the xanthan gum, then remove from the heat. Blend the berry mixture in a small food processor or with a stick blender until smooth. Allow the jam to cool, then place in a jar and store in the fridge for up to 1 month.
2. Preheat the oven to 190˚C and line a baking tray with baking paper.
3. Combine the almond flour, gelatine, inulin, baking powder, tapioca, xanthan gum and salt in a large bowl. Add the cold butter and rub the butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
4. Mix in the grated cheese, then make a well in the centre of the mixture. Add the whisked egg and non-dairy milk and mix with clean hands to form a dough.
5. Turn out onto a work surface and shape the dough into a disc about 2 cm – thick. Using a cookie cutter or a sharp knife, cut out 8 - 10 scones and place them on the baking tray. Brush the scones with a little of the egg wash and sprinkle the tops with some nutritional yeast.
6. Bake in the centre of the oven for 14 - 17 minutes or until golden on top and well cooked. Remove the scones to a wire rack to cool or even better, eat immediately with lashings of butter or cream and jam.

Note

• If you like your jam sweeter, feel free to add more erythritol to taste, as the amount in this recipe produces a more tart flavour.

Photography by Adam Liaw.

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