Greetings and Happy November Honeyville fans! I’m happy to be back today with another guest post for Honeyville.
It’s hard to believe that the holidays are upon us already…where does the time go? Today’s guest post features my easy peasy Mini Cheddar Scones. I wanted to create something to enjoy with soup and chili this winter that was more than a cracker but not quite a biscuit.  These Mini Cheddar Scones fit the bill perfectly! They are super cheesy as well as easy and can be baked until chewy or crispy, whichever you prefer. I added a little ground chipotle pepper to give them a little kick, but if you don’t prefer them spicy, just omit the chipotle. The flavor of these remind me of Cheese Straws, a popular Southern favorite and one of my husband’s favorites that his mother used to make him when he was growing up.

These little scones are made using my favorite grain free flour, Honeyville’s Blanched Almond Flour. This flour is amazing; plain and simple and has made my low carb lifestyle so enjoyable. I use it exclusively in most of my baking. I use it in place of bread crumbs to bread cutlets and also to make pizza crust, grain free breads, rolls and all sorts of treats and goodies. As a matter of fact, I use it in place of crushed Ritz crackers in one of my favorite Squash Casserole recipes that I make every year for Thanksgiving. Because their blanched almond flour is so amazing, I really don’t miss any of my old favorites. For Thanksgiving next week, I’ll be using Honeyville’s Blanched Almond Flour to make my stuffing recipe, my biscuits, my side dish casseroles as well as my Cranberry Apple Pecan Coffee Cake for breakfast on Thanksgiving morning.

My family really enjoyed these Mini Cheddar Scones with chili this weekend. If you are a cheese lover like I am, you will love these mini scones. I kept the recipe simple with no special pans required to make them. They are rolled and shaped with your hands and are easy enough that you could even get your kids involved in helping you make them.
I hope you enjoy my recipe for Mini Cheddar Scones. I want to wish all of you a Happy Thanksgiving and may you all be blessed with friends, family, good times and good food this holiday season.
If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!
Mini Cheddar Scones
Makes 2 dozen

3/4 tsp Salt, or to taste
1/2 tsp Paprika
1/4 tsp ground Chipotle Pepper, or to taste
1/4 tsp freshly ground Black Pepper
3 Tbsp “cold” Butter, diced
1 large Egg
2 cups (about 8 ounces) shredded Sharp Cheddar Cheese
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, salt, paprika, chipotle and black pepper; add butter and egg. Cut in with a pastry/dough cutter until crumbly (or use a food processor to pulse all ingredients together until crumbly). Add shredded cheese, one cup at a time, cutting in until cheese is pulverized into the mixture. Press dough together into a ball.
Use a 1 tablespoon sized retractable cookie scoop or tablespoon to create small balls of dough. Roll each ball of dough between palms and gently press to form a cookie shaped disk, approximately 1/4 inch thick with hands. Place on baking sheet, spaced about 1 inch apart.
Bake for 20 minutes or until golden. Transfer to a wire rack to cool (they crisp up as they cool). Makes about 2 dozen.


*Note: If desired, cayenne pepper can be substituted for the ground chipotle or omitted if a non-spicy scone is desired.