Scones …. mmmm. Who doesn’t love a classic scone? I whipped these up in 20 minutes from start to mouth and they are top top! We don’t have sugar in the house at all so naturally they are sugar FREE!!



Makes 8 scones – (serves 1? Haha jokes 8)

350gms self raising flour (could use GF flour if needed but I didn’t)

1 tsp baking powder

175ml full cream milk

90gms butter (softened)

1 tsp salt

3 Tbs sugar replacement – I used sweet like sugar Erythritol. But you could use rice malt syrup or honey too.

1 tsp vanilla essence / extract

squeeze of lemon juice

1 egg for glaze

1/2 cup sultanas (optional) I made 2 batches and did one with and one without !


Microwave milk for 30 seconds. Add lemon juice and vanilla. Set aside for 5 mins.

Mix flour, salt and baking powder in clean bowl. Add butter and using your hands mix until crumbly.

Make a well in the middle of the flour mix. Pour in milk. Using a bread knife mix it together. It will be very sticky.

Spread some flour out on the bench.  Pour dough onto bench. Kneed the dough and fold it over itself about 4-5 times. Make sure your hands are covered in flour too.

Flatten into about 3 cm thick dough. Using a 5cm diameter circle cutter or glass dip in flour and then cut into the dough.

You should make 4. Then roll mixture again and make another 4 total of 8 scones.

Place on lined oven tray. Glaze with a whisked egg (to brown them) and then place them in the oven for 10 minutes. Set the timer and don’t forget them.

Take them out and set aside to cool. If eating them the next day simply wrap them when cooled into a tea towel and leave on bench over night.

Serve with pure strawberry jam and clotted cream!!!

You’re welcome !


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