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Fluffy, tender, and so easy to make, these scones are the ideal addition to your next round of tea!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Makes 12 large scones
  • Prep 15 minutes
  • Cook 20 minutes
  • Nutritional Info

    Carbs

    Pro

    Fats

    Energy KJ

    Calories

    Serving size

    40.9g

    1.5g

    5g

    908kj

    217

    76g

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    Comments

    Leave a Reply

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Fluffy, tender, and so easy to make, these scones are the ideal addition to your next round of tea!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Makes 12 large scones
  • Prep 15 minutes
  • Cook 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 560 g gluten free self raising flour, sifted (4 cups)
  • 500 mls cream, +1 tbsp
  • 250 mls soda water
  • 1 teaspoon Natvia
  • Natvia Raspberry or Strawberry Fruit Spread
  • Extra flour, for kneading

Nutrition tip:

Nutritional information is per scone without toppings

METHOD

  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. In a large bowl, combine the self-raising flour and Natvia. Make a well in the centre and add 300ml of the cream and the soda water.
  3. Bring the dough together in the bowl and then roll onto a floured surface.
  4. Knead into a 3cm thick round. Using a round cutter cut scones from the dough and place onto the prepared tray. Once cut mould the dough back into a round and repeat.
  5. Brush the scones with 1 tablespoon of cream
  6. Bake for 18-20 minutes or until golden.
  7. Whisk the remaining cream (200ml) to soft peaks
  8. Once cooked, cut in half and top with Natvia fruit spread and cream

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  • Nutritional Info

    Carbs

    Pro

    Fats

    Energy KJ

    Calories

    Serving size

    40.9g

    1.5g

    5g

    908kj

    217

    76g

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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