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This is the best recipe for scones as there is no sugar and you can use margarine instead of butter. They are low in calories and fat content.
78 people made this
IngredientsMakes: 16 to 20 scones
- 500g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cream of tartar
- 1 teaspoon salt
- 75g margarine
- 3 tablespoons raisins, sultanas or cherries
- 300ml milk
- 1 egg
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Sieve all the flour into a large bowl. Add the soda, tartar and salt.
- Cut the margarine into slices and rub into the flour. Make sure to mix all the flour with the margarine. Add the dried fruit of your choice.
- Make a well in the centre of the flour and add the milk, a little at a time, and mix the mixture with a spoon. Don't make the mixture too wet, just doughy. Don't knead the dough as the scones will be too hard; handle lightly.
- Place some of the mixture on a floured board and flatten down the dough to 3cm high. Use a small cutter to cut out small scones. Brush the tops with beaten egg. Place on a baking tray covered with parchment.
- Bake at 160 C / Gas 2-3 for 10 minutes in a pre-heated oven. Check inside of scone to make sure its cooked on inside.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Excellent, I am trying to avoid sugar and this is a lovely treat. Very easy to make .-13 Jul 2016
I work in a cafe and been looking for recipes so I can cater for diabetics. made these scones and they have been a hit, even I can't leave them alone and I have to have sugar in everything. Will be making these now on a regular basis-28 Apr 2016
Just made these as am on no sugar diet....then we're so simple to make, bake and husband just said he pinched one en route to garage...amazing recipe...thanks so much...been asked to make more already!-14 Nov 2015
Slimming world picnic potato scones
There are various recipes floating around on diet forums, but this is the one I used:
Makes 8 scones:
1 packet of dried potato (eg ‘Smash’- although I made this with an Italian version as we were away staying with family)
1 tub low fat cottage cheese
sprinkle of chilli flakes (to taste)
1 cal spray oil
Pre-heat oven to 180 degrees
Beat the eggs in a bowl.
Mix in the tub of cottage cheese and sprinkle in around a tsp of chilli flakes
Add the packet of dried potato and mix.
At this stage you should have a ‘dough’ that is slightly wet but mouldable. I had to actually add another 1/4 of a packet of potato as my mix was too wet – unfortunately my recipe didn’t have weights, so it could be that the Italian mix was a smaller packet that British/US mixes.
Gather the dough and portion in to 8 equal pieces.
Shape into ‘scone’ shapes – I made mine 1.5 inches thick.
(you could flatten the dough out and cut out using cutters, but we didn’t have any as we were on holiday, and this method worked just fine).
Spray a baking tray with spray oil
Put ‘scones’ onto the tray, and bake in the oven for around 15-20 mins, or until golden brown.
Allow to cool.
Cream Tea Scones
These scones couldn't be more basic — or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake — and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves.
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 to 1/3 cup (50g to 67g) granulated sugar, to taste
- 1 teaspoon vanilla extract
- 1 1/3 to 1 1/2 cups (301g to 340g) heavy or whipping cream
- additional heavy cream, for brushing on scones , for topping
Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not it helps with cleanup, but isn't necessary to prevent sticking).
Whisk together the flour, baking powder, salt, and sugar.
Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
Take it a step further
Cream scones vs. butter scones
Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar.
Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
Store cooled scones airtight at room temperature for several days freeze for longer storage. To refresh, microwave individual scones very briefly or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
Tips from our Bakers
Join King Arthur baking instructor, Amy Driscoll and her daughter as they bake Cream Tea Scones together, start to finish. Watch Baking Scones with Kids now.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Cream Tea Scones.
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, frozen
- ½ cup raisins (or dried currants)
- ½ cup sour cream
- 1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Why Whole Wheat Pastry Flour?
A question I get a lot is why and when to use whole wheat pastry flour. Whole wheat pastry flour has less protein than other types of flour, which changes both the texture and the flavor of what you are baking. I prefer the lower protein in whole wheat pastry flour for all of my cookies, cakes, scones, muffins, etc. If you have never used whole wheat pastry flour before, I recommend giving it a try. I think that you will be very surprised, and so will your friends and family.
Chop up the onion finely and fry in a pan on medium heat for 5 minutes with Fry Light.
Mix all the ingredients and the onion in a large mixing bowl
Using your hands, cup a small amount into your hand and roll into a ball a little larger than a golf ball.
Repeat the above until you have used up all of the mixture, you should get 12 decent sized scones
Pop them onto a baking tray and flatten down slightly like scones
Cook for 20 minutes or until golden brown
Leave to cool and enjoy. Can be stored in the fridge for the next day.
This recipe used to be Syn-Free before Slimming World revised its advice on ‘tweaks’ This recipe now reflects the Syn value for the updated guidelines.
Why not check out our other Slimming World recipes? I will be adding new ones on a regular basis.
How To Make Buttermilk
If you can't find buttermilk in the supermarket, it's easy enough to make your own.
- Pour 1 tablespoon of lemon juice into a jug
- Add 150ml whole milk
- Leave for 10 minutes to curdle
- Voila, buttermilk!
Amy's Tip: If you are making your own buttermilk please only add 150ml instead of the 275ml of real buttermilk the recipe states. Although making your own buttermilk is simple it sometimes isn't as thick as store-bought. If your homemade buttermilk is runny it will make your dough too wet. I suggest adding it 50ml at a time until your dough reaches a pliable consistency.
How to freeze scones:
If you want, you can freeze the unbaked scone circles, then when you’re ready to eat, bake from frozen at the same temperature for about 5 extra minutes.
You can also just freeze completely baked scones, and let them thaw to room temperature when you’d like to eat them. Bread and baked goods tend to freeze beautifully.
Before baking, brush with the reserved egg wash:
After a trip into the oven, they’ll be puffed and golden brown:
Serve with strawberry jam (here’s a quick strawberry jam recipe I have), and clotted cream for extra bonus points.
Butter is of course lovely too.
Banana Bread and Pumpkin Muffins are some of my other favorite homemade baked goods.
Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. Make a well in the center add egg and 1¼ cups cream and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry don’t overwork). Lightly knead dough in bowl until it just comes together.
Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones until golden brown, 25–30 minutes.
Do Ahead: Scones can be made 1 day ahead. Store lightly covered at room temperature.
Lemon-Rosemary: Whisk 2 tsp. finely grated lemon zest and 2 tsp. finely chopped fresh rosemary into flour mixture before adding butter.
Cinnamon-Chocolate: Toss 1 cup chopped bittersweet chocolate and 1 tsp. ground cinnamon into flour mixture after working in butter.
Double Ginger: Whisk 2 Tbsp. finely chopped candied ginger and 1 Tbsp. finely grated peeled ginger into flour mixture before adding butter.
Mixed Berry: Toss 1 cup fresh or frozen berries, cut into pieces if large, into flour mixture after working in butter.
Pecan-Oat: Toss ¾ cup old-fashioned oats and ¾ cup chopped toasted pecans into flour mixture before adding butter. Sprinkle ¼ cup oats along with demerara sugar over scones before baking.
How would you rate BA's Best Cream Scones?
Made these with some shredded apple (1c), lemon zest, and a bunch of pie spices. Yummy! Held off on all the cream to make sure the moisture level was right. Ended up delicious! Just the right amount of sweetness, will come back to this.
This is not a scone. Give me a job and I'll give you a better recipe! Followed everything to a T and dough was super sticky and wet. The scone had more of a cake like texture. I do love cake, but I was making a scone. Also, it definitely needs more sugar. I used 1/2 cup but feel like it needed just a bit more. Overall, it wasn't bad but it's not a scone.
Take note: 1) making them too high will cause then to rise too much and topple over in the oven. 2) you gotta keep the dough cold and the butter from melting. making it in a hot kitchen will make it too sticky, so you gotta work fast and keep all ingredients in the fridge until right before using. 3) to measure out the right amount of flour use a spoon to scoop it into measuring cup until there’s a mountain, cut the mountain with a knife in light chopping motions and level of the excess with the straight edge of the knife. This recipe is what I think a scone is supposed to be. The first time I made it, I forgot to add the sugar because I’m used to adding sugar with wet ingredients. Had I added a little more salt, and they would have been the perfect biscuits. Here’s the thing, they still tasted great, I just spread some jam and butter on them. The second time I made them, I added a cup of frozen blueberries and for flavor, a dash of lemon extract and 1/4 teaspoon vanilla paste. White the texture is perfect, it is very subtle in flavor. I will add much more extract next time. Scones are supposed to be light, in texture and flavor. These are that. However, I’m American and I have a palate that prefers excess. So, I’ll be looking for a different recipe.
There is a big problem with this recipe. Measuring flour by the cup rather than by weight (grams or ounces) will cause the dough to be to wet. There is at least a 20% difference when weighing a packed cup of flour than weighing out the correct amount. Three cups of flour should weigh 360 grams. My dough today turned out too wet. However the finished scones were still delicious although requiring more baking time. Most recipes these days should alway have weights for the ingredients.
I love this recipe! The first time I made them plain, they were delicious but slightly dry. Then I made them with chocolate chips and cinnamon, super dry! (Not my favorite flavor variation for scones.) But then I realized I was measuring my flour all wrong my entire life! I, now fluff my flour with a fork and spoon my flour into my measuring cup or use my kitchen scale to weight the flour out. I’ve been making these with regular butter but I recommend using European style butter if you can get your hands on some! It adds more richness, flavor and a super tender crumb! But with regular butter these scones are delicious! I currently love the addition of fresh blueberries. Don’t skip out on sprinkling the sugar if you’re going for sweet scones! I used turbinado sugar. I shape these into two disks, cut them in wedges (8 wedges each disk for a total of 16 smaller wedges) freeze them, then transfer into a freezer bag. I pop them in the oven whenever I want freshly baked scones. My oven bakes these in 20 min at 375F, straight out of the freezer or baked after making the dough. (But everyone’s oven could be a little different) just keep an eye on them until they’re golden brown, that way they won’t be dry. Hope you enjoy these as much as I do!
I've made scones with this recipe at least 5 times and they never disappoint. Flaky, buttery, and addicting. I usually make them with frozen blueberries or blackberries and lemon zest, and if I blend them in with the dough before adding cream and egg, they usually bust and give the pastry a beautiful indigo hue. If you don't want them to bust and add color to your scones, I would recommend popping them in the scones after you shape them.
I’ve been making these glorious scones for a few years now. They are my most requested recipe at work. I made Raspberry Orange glazed for Nurses week. They kept saying how much they loved them. Sprinkle w/turbinado sugar before baking. Glazed w/powdered sugar and lemon, lime or orange juice and zest. Oh, frozen fruit works best-Increase bake time 35-40 min if using.
eh. They turned out a little dry for me. Ended up adding 2 tbsp lemon zest and blueberries (the lemon got a little lost, next time I'll add more). Also, these could be a little sweeter for my taste. For sure wouldn't skip the sprinkled sugar on top.
Love this recipe. Added 1.5 cups shredded sharp cheddar and 3 tablespoons of finely minced chives. Sprinkled salt instead of sugar after brushing the dough with cream.
Such a great recipe! I've only recently gotten into baking, and these scones were easy enough to make for somebody who doesn't have a lot of baking experience. I made the lemon rosemary scones. using fresh rosemary was really a plus. They turned out just moist enough on the inside and hard enough on the outside. Not crumbly or falling apart at all. It paired perfectly with a cup of tea. Really enjoyed, and so did my roommates! They were gone within a matter of a day.
So delicious and easy!! My first time making scones and I’ve been binge watching bon appetit during quarantine. There’s not a lot of work to be done for this recipe nor ingredients, and you can customize to whatever you like. Will be making again soon.
I highly recommend this recipe if you are looking for a classic, not-too-sweet scone. I followed the proportions exactly, though I made the recipe in my food processor. As long as you're mindful not to over-process the dough, this method turns out scones with a beautiful crumb.
FYI. Not sweet. I just tried these as lemon blueberry scones, but it definitely needs more sugar if you plan on eating it without a jam. I'll try adding another 1/2 C of sugar to the dough and be generous with the sprinkling of sugar on the top.
Best scone recipe I've ever tried ! They came out perfectly ! I added a little more salt because I can't help myself. These were buttery without being fatty and the sugar ratio is perfect. I added chopped dried cranberries and chopped chocolate.
Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.