We are obsessed with scones at the moment. But have you noticed that sugar is creeping into them? We think it’s time to go back to the the traditional methods and make the basic scone completely sugar free and then you get to choose whether you want to eat them sweet or savoury.
A good scone is actually surprisingly easy to make and the less you do to them the better.
Below is our absolute favourite fool proof recipe and we’ve added the Thermomix instructions as well.
- Makes: 12 scones
- Oven temp: 220C (210C fan forced)
- Cooking time: 10 minutes
- Baking dish: lamington dish lined with baking paper
3 cups self raising flour
1/4 teaspoon of salt
75g cold butter chopped roughly
1 1/4 cups warmed milk
Extra flour for dusting
Put it all together
- Place oven onto 220C (210C for fan forced) and line the lamington dish.
- Sift the flour and salt into a large bowl. Using your fingers, mix the cut butter into the flour until it looks like fine bread crumbs.
- Add the warmed milk and mix quickly using a knife until it’s a soft dough. It won’t take too much mixing. Then knead only a couple of times so it comes together. Be careful not to knead it too much or the scones will come out hard.
- Place mix onto a lightly floured surface and press dough out with your hands. Either cut into 12 even sized scones or use a round cutter and cut out the 12 scones.
- Place onto the baking tray leaving a small space between each and brush the tops with a little bit of extra milk. Bake for 10 mins or until they turn golden on top.
- Place on to a wire cooling rack and eat fresh or keep them in an airtight container once cooled.
- Place flour, salt and butter into the mixing bowl and mix for 5 sec/speed 8 or until the mix looks like breadcrumbs.
- Add the warmed milk and stir slightly with a blunt butter knife, then knead 20sec/mixing bowl/knead.
- Then turn out onto the floured surface and do the same to prepare 12 scones in the first set of instructions (ie: from point 4 onwards).
You can eat these scones sweet with jam, The Sugar Breakup Organic Golden Rice Malt Syrup, clotted cream or you can eat them savoury with cheese (yummy melted on them), tomato etc. because they’re sugar free the ways to eat them are endless.
Tomorrow we will share our amazing delicious and tart strawberry lemonade jam which we think is perfect to eat with scones.
Hi! I’m always so excited when I set out to try one of your recipes, but I always mess it up! I had far to much liquid! I think my problem is the conversions to grams and ml. Is there any possibility you can put one of those conversion widgets they have on some other recipe websites?
Hello Katrina, we think that’s a really good idea and will look into it. Thanks for the suggestion. Which recipes have you had problems with. Let us know so we can help you. Regards The Sugar Breakup Team
Nice. I wonder how they’d go with gluten free flour?
Skinny Jeans Mum