Low carb seeded cheese scones

Name: Low carb seeded cheese scones
Total time: 35 min
Cuisine: British
Ingredients: 60g coconut flour; 2 tbsp psyllium husk; 1 tsp gluten free baking powder; 3 eggs; 80g mature cheddar, grated; 60g butter, melted; 3 tbsp double cream; 2 tbsp sunflower seeds

Cheesy scones made with coconut flour and psyllium, soft inside with a golden top.

Time35 min
LevelMedium
Costabout £0.35 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 scones

Ingredients

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60 gcoconut flour
2 tbsppsyllium husk
1 tspgluten free baking powder
3eggs
80 gmature cheddargrated
60 gbuttermelted
3 tbspdouble cream
2 tbspsunflower seeds

Method

1
Heat the oven to 180°C (160°C fan). Line a baking tray.
2
Mix the coconut flour, psyllium and baking powder in a bowl.
3
Beat in the eggs, melted butter and cream. Leave for 5 minutes to thicken.
5 min
4
Stir in the cheese and the seeds. The dough should be sticky but hold its shape.
5
Shape into 6 mounds on the tray and press flat to 3 cm.
6
Bake for 22 minutes until firm and golden. Cool for 10 minutes before eating.
22 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.