Sugarfree Scones

I love scones, I mostly make them at home whenever I have the sudden urge, or sometimes I just buy them, cause I’m really impatient like that! I am usually the raisin and currants kind of gal. My dad is also a lover of scones, but being a diabetic, he is now reduced to a lot of goodies. Lucky for him he has a daughter who is a pastry chef and can practically make him anything he wants……….SUGAR FREE!!!

It took me a while to figure out certain issues with consistency, its all good and well replacing the caster sugar with stevia. But if you have tried those sweetner sugars, then you will know they are pretty harsh in taste!! I mean no diabetic wants that rubbish taste in their cakes!! I then finally managed to figure it all out, after so many trial and errors, thats how you learn!

I have so many recipes for my dad, cakes, chocolate, ice cream, icing and now scones. I am sharing this recipe with you, because not only is it great for diabetics, its also great for, well, everyone!! I mean I love it!! You can add any fruit you like, any wet or dry flavouring. It’s such a easy recipe, majority of the items you will have in your pantry, I guarantee you that 🙂

Ingredients: (Makes about 6-10, depending on the size)

  • 225g Self Rising Flour
  • 50g Unsalted Butter (Straight from the fridge COLD)
  • 100ml Full Fat Milk plus extra for brushing
  • A squeeze of Lemon Juice

Method:

  1. Preheat the oven to 200 degrees, Fan oven 180 degrees.
  2. Rub the butter into the flour, until it resembles a sandy texture or like breadcrumbs. Squeeze the lemon juice into the milk, allow it to curdle for 5 minutes, and add the milk to the dry mixture. Add any wet or dry flavouring. Gently bring it together, you should have a soft dough. If it’s hard, add a little bit of milk.
  3. Pat (don’t roll) the dough onto a floured work surface until its about 1 inch thick (approx 2.5cm)
  4. Using a flutted cutter or a simple round cutter, dip the cutter into the flour and cut out the scones. DO NOT TWIST THE CUTTER – this will affect the rise in the oven – use a palette knife to remove if you have to. Scoop up any scraps and reform to get more but try and be gentle, do not overwork it.
  5. Brush the tops with extra milk and bake for approximately 12-15 minutes, or until golden and cooked through.

Ideally serve warm, either on their own or with some butter. Maybe a little jam or strawberries and cream 🙂 They are so flaky, its unbelievable!

You can make a batch and freeze them for a good couple of months. Remove an hour before wanting to eat, quick blast microwave for 10-15 seconds.

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