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Who doesn’t love starting their morning with scones with jam and cream? Exactly. What’s better, is that our scones are low carb, JUST 2.8G per scone! Indulge and top with our Natvia Strawberry and Raspberry Spreads

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.

  • Serves: 8
  • Prep: 10 minutes
  • Cook: 15 minutes

Who doesn’t love starting their morning with scones with jam and cream? Exactly. What’s better, is that our scones are low carb, JUST 2.8G per scone! Indulge and top with our Natvia Strawberry and Raspberry Spreads

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.

  • Serves: 8
  • Prep: 10 minutes
  • Cook: 15 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 180 g Almond Meal (1.5 cups)
  • 1 tablespoon Baking Powder
  • 2 Eggs
  • 80 mls Sour Cream (1/3 cup)
  • 4 tablespoons Unsalted Butter melted and cooled
  • Pinch of salt
  • 1 teaspoon Natvia
  • TO SERVE:
  • Natvia Strawberry or Raspberry Spread
  • Whipped Cream

  • Nutritional information is per scone with Natvia raspberry fruit spread and whipped cream

METHOD

  1. Preheat the oven to 180C (fan forced) and grease a 12-cup muffin tin.
  2. In a large bowl, combine the dry ingredients and mix to combine.
  3. In a separate bowl combine the cooled butter, eggs and sour cream. Whisk, ensuring the mixture is smooth and creamy.
  4. Add the wet ingredients to the dry and mix thoroughly, ensuring everything is evenly combined.
  5. Scoop heaped tablespoons of the batter into the muffin tin.
  6. Bake for 10 - 12 minutes until the tops are golden brown. Leave in the tin to cool for 5 minutes before transferring them to a cooling rack.
  7. Serve warm with Natvia fruit spread and whipped cream.

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