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Savory Cheddar and Herb Scones

Name: Savory Cheddar and Herb Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups finely ground almond flour; 1/4 cup coconut flour; 1 tbsp gluten-free baking powder; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp crushed dried rosemary; 3 large eggs; 1/2 cup shredded sharp cheddar cheese; 1/4 cup low-fat plain Greek yogurt; 2 tbsp olive oil; 2 tbsp fresh chives, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tsp apple cider vinegar

By PowerProteinPlates Editorial TeamPublished Apr 20, 2026 | Updated Jul 22, 2026

American 35 mins high-proteineasy-recipesmeal-prep-friendlywhole-foodssnack-ideas

Savory Cheddar and Herb Scones with measured ingredients, 35-minute timing, 8-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 20 min

Total 35 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

2 cups finely ground almond flour
1/4 cup coconut flour
1 tbsp gluten-free baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp crushed dried rosemary
3 large eggs
1/2 cup shredded sharp cheddar cheese
1/4 cup low-fat plain Greek yogurt
2 tbsp olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp apple cider vinegar

Powerproteinplates Low-Carb Savory Cheddar and Herb Scones ingredients image

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, thyme, and crushed rosemary until combined.
In another bowl, beat eggs with Greek yogurt, olive oil, and apple cider vinegar until smooth.
Add wet ingredients to dry ingredients and stir to form a sticky dough.
Fold in shredded cheddar cheese, chopped chives, and parsley evenly.
Lightly dust a work surface with almond flour and gently pat dough into an 8-inch circle about 1 inch thick.
Cut the circle into 8 equal wedges and place on the prepared baking sheet, spacing slightly apart.
Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.