I’m always looking for bread or biscuit-like sides for my dinner parties. Yes, I have some tried and true recipes that I’ll use over and over. However, other times I really want something with its own distinct flavor, not just a supporting role. Loaded with aromatics, herbs, and spices these Keto Garlic and Roasted Red Pepper Scones provide just that type or recipe. Plus, borrowing from my successful earlier experimentation with Keto Spinach and Artichoke Scones, I’ve got both Diary Free and With Dairy versions for these scones too.
One more happy note on these Garlic and Roasted Red Pepper Scones: they’re even quicker to make than the Spinach and Artichoke ones (which aren’t much time either).
Give them a try!
These are a riff on my Keto Spinach and Artichoke Scones which were inspired By: Keto Herb and Ricotta Scones from All Day I Dream About Food.
What You Need to Make Keto Garlic and Roasted Red Pepper Scones (Dairy and Dairy-Free Versions)
Equipment
- Cutting Board – For chopping the roasted red peppers.
- Chef’s Knife – For chopping the roasted red peppers.
- Rubber Scraper
- Cheesecloth – For straining the excess liquid out of the roasted red peppers and minced garlic.
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Rimmed Baking Sheet
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
Ingredients
Diary Free Version:
With Dairy Version:
- Roasted Red Pepper – I buy the jars that are already julienned.
- Garlic – I buy minced garlic in bulk, but you can mince your own if you prefer.
- Almond Flour
- Herbs, Seasonings, & Spices
- Dried Parsley
- Dried Basil
- Dried Marjoram
- Dried Oregano
- Kosher Salt
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- Baking Powder
- Egg – I almost always use jumbo eggs.
- Non-Dairy Plant-Based Spread (i.e. Vegan Cream Cheese) – (For the Dairy Free Version) I used Philadelphia Plant-Based Original Non-Dairy Spread.
- Ricotta – (For the Dairy Version) Use the Whole Milk kind.
Getting Started with Making Keto Garlic and Roasted Red Pepper Scones (Dairy and Dairy-Free Versions)
I’ve got to say these Keto Garlic and Roasted Red Pepper Scones are actually pretty simple to make. The most time consuming part for me is measuring out the herbs and spices. But I’m getting ahead of myself.
Prepping the Aromatics, Herbs, and Spices
Let’s start by lining a small bowl with cheesecloth. I usually use a triple layer. Then we’ll dice the Roasted Red Peppers. I find that about ½ cup of the Roasted Red Pepper strips condenses to ¼ cup once I dice and squeeze them. You’ll place the diced peppers and 1 tablespoon of Minced Garlic into the cheesecloth and squeeze out as much liquid as possible. Then you can set them aside for the moment.
Next we’ll measure out all of the herbs and spices and mix them well–1 teaspoon Dried Parsley, ¾ teaspoon of Dried Basil, ¾ teaspoon of Dried Marjoram, ½ teaspoon of Dried Oregano, ¾ teaspoon of Kosher Salt, ½ teaspoon of Garlic Powder, ½ teaspoon of Onion Powder, and ½ teaspoon of Ground Black Pepper.
Dry Ingredients
Okay, now we’ll move onto the dry ingredients. We can start by sifting 1 ¼ cup of Almond Flour into a large mixing bowl. Then you can add in 1 ½ teaspoons of Baking Powder and whisk well.
Lori Note: Yes, I really do recommend sifting the almond flour. You’ll want to use a fine mesh strainer rather than a traditional hand sifter. The almond flour tends to clump in a traditional hand sifter.
Mixing Everything Together – With Dairy and Dairy Free Versions
To bring everything together, we’ll start by mixing in 1 Egg (I use jumbo eggs).
For the Dairy Free Version, next you’ll incorporate ¼ cup of Plant-Based Original Dairy-Free Spread.
For the With Dairy Version, instead you’ll incorporate ¼ cup of Whole Milk Ricotta Cheese.
You will need to keep mixing until a dough forms. It won’t take long.
Baking the Keto Garlic and Roasted Red Pepper Scones
You need to preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray it with non-stick cooking spray. You’ll form the dough into a thick disk, about 6 inches in diameter. Using a bench scraper or knife, cut the dough disk into 6 pieces, but don’t separate them.
You’ll bake the scones for 20 minutes. Then you need to take them out of the oven, separate the pieces, and then put them back in the oven. They’ll need to bake for an additional 5 – 7 minutes. The edges should be dry to the touch.
Allow them to cool on the baking sheet.
Related Recipes
If you like these Keto Garlic and Roasted Red Pepper Scones, you may want to check out my:
If you’re looking for more Dairy-Free recipes, take a look at these:
- Keto Buffalo Chicken Puffs (Dairy Free)
- Harissa Lamb Tartlets (Keto and Dairy Free)
- Sugar Free Chocolate Hazelnut Hummus (Dairy Free, Vegan)
- Keto Peanut Butter Cookies (Dairy Free)
Keto Garlic and Roasted Red Pepper Scones
Ingredients
- ¼ cup Roasted Red Peppers Chopped and drained. This is about ½ cup before chopping and squeezing the liquid out.
- 1 tablespoon Garlic Minced
- 1 ¼ cup Almond Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Dried Parsley
- ¾ teaspoon Dried Basil
- ¾ teaspoon Dried Marjoram
- ½ teaspoon Dried Oregano
- ¾ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
- 1 Egg I use jumbo eggs.
- ¼ cup Ricotta Whole Milk Ricotta (Only for the With Dairy Version)
- ¼ cup Plant-Based Original Dairy-Free Spread Only for the Dairy Free Version
Instructions
- Roughly chop the Roasted Red Peppers. Place it in a couple layers of cheesecloth and strain out as much liquid as possible. You should have about ¼ cup Roasted Red Peppers (in total after being diced and squeezed).¼ cup Roasted Red Peppers
- Add 1 tablespoon Garlic (Minced) to the Roasted Red Peppers, mix well, and set aside.1 tablespoon Garlic
- In a large mixing bowl, combine 1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Basil, ¾ teaspoon Dried Marjoram, ½ teaspoon Dried Oregano, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, and ½ teaspoon Ground Black Pepper. Whisk to thoroughly combine.1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Basil, ¾ teaspoon Dried Marjoram, ½ teaspoon Dried Oregano, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Ground Black Pepper
- Add in 1 Egg (I use jumbo). For the dairy version, add in ¼ cup Ricotta (Whole Milk). For the dairy free version, add in ¼ cup Plant-Based Original Dairy-Free Spread (i.e. Vegan Cream Cheese Substitute). Stir until the mixture forms a dough.1 Egg, ¼ cup Ricotta, ¼ cup Plant-Based Original Dairy-Free Spread
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray with non-stick cooking spray.
- Form the dough into a ball, place on the baking sheet, and pat it flat to about 6 inches in diameter. Cut the dough disk into 6 wedges but don’t separate them.
- Bake at 325°F for 20 minutes. Remove from the oven, separate the pieces. Then bake for another 5 – 7 minutes or until the sides are dry.
- Remove and cool on the baking sheet.
Equipment
- Cheese Cloth
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Non-stick Cooking Spray
Notes
- Herb & Seasoning Blend
- I used the mix of herbs and seasonings as noted above. However, if you are short on time and don’t want to mess with that, you might want to try a pre-mixed herb blend along the lines of McCormick’s Garlic, Herb, and Black Pepper and Sea Salt All Purpose Seasoning. Your mileage may vary, particularly on salt content, so it’s worth starting with a smaller amount and taste-testing.
- If / when I get around to trying this myself, I’ll update the recipe accordingly.
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