Cheese Scones Ratio 2:1 Total calories 1354 kcals Fat 121.67g Protein 54.34g Carbohydrate 6.39g Makes 4 Click here to print! Ingredients 46g Eggs, chicken, whole, raw 5g Psyllium husk 133ml Liquigen (available on prescription) 50g Cheese, cheddar 3g Mixed herbs, dried 2g Baking powder, carb-free, Barkat 2g Paprika 60g Holland and Barrett Almond Flour Flurry 26g Protifar (available on prescription) Method 1. Pre-heat oven to 180C. 2. Mix togther almond flour, Protifar, baking powder, dried herbs, paprika and psyllium husk. 3. Add Liquigen and rub into dry mixture until well combined (it’s ok if this is a dry, crumbly mixture). 4. Make a ‘well’ in the middle of the mixture and then add egg. Combine the egg and the mixture together until a thick, sticky dough is formed. 5. Weigh and divide into 4 equal amounts, shape into 4 round scones. Make sure they are not too thin, approximately 2 cm depth. 6. Place on a lined baking tray and cook for approximately 15-20 minutes. 7. Take out of the oven and place on a cooling rack. A Daisy Garland recipe. © The Daisy Garland Manage Cookie Preferences