Nothing beats fresh out of the oven scones topped with cream and compote. Our recipe cuts out all the sugar without compromising on sweetness.
| Prep Time: |
15 minutes |
| Cook Time: |
10 minutes |
| Makes: |
500g |
| Serves |
10 |
| Difficulty Level |
easy |
Ingredients:
- 1 ⅓ cups of self raising flour, plus extra for dusting.
- 1 ½ tbsps Lakanto Golden Monkfruit Sweetener
- 2 tbsps salt
- 50g butter, cubed
- ½ cup milk
- 1 whole egg
- 1/4 cup sultana (optional)
Method:
- Preheat the oven to 200 degrees Celsius.
- Gently mix together flour, butter, salt and golden sweetener until a crumb texture is reached.
- Lightly whisk the egg and add to the milk.
- Gently add the liquid to the dry ingredients until mixture comes together (do not over mix)add your dried fruit now if you choose to do so.
- Sprinkle extra flour on the workbench and lay the mixture on it. Roll out with a rolling pin to 2 inches thick.
- Use a cookie cutter to cut the dough into even portions.
- Place on a greased oven tray and bake at 200c for 15 minutes (fan forced).
- Allow to cool slightly before serving with homemade jam or cream.
Tips
- Mix up your scone flavours by adding choc chips, blueberries or another ingredient of your choosing!
RSLA0036*
Approx. Nutritional Information Per Serve 50g Energy 584 kJ (139 Cal) Protein 4.3g Total Fat 5.6g Saturated Fat 3.2g Carbohydrate 17.2g Fibre 0.9g Sugar 0.9g Sodium 218mg