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Sugar Free Scones

Makes 5-6 large scones, 9-10 medium size


230g/8oz white spelt flour and brown spelt 50/50 (You can experiment to see what you like – some go 100% brown. I like 70 white/30 brown)

1 tablespoon or 2 dessert spoons baking powder (not heaped – kind of flat)

Cinnamon powder – as much as you like

40g/1.5oz butter

150ml/5floz milk (I use water) 

1 handfuls raisins or sultanas. I also use half a banana cut into small pieces sometimes and blueberries but they tend to be a bit messy.

Cooking Directions

Preheat the oven to 200 degrees C

Sift the flour into a large bowl (or just throw it in)

Add the baking powder and cinnamon and stir well

Rub the butter into the flour with your fingertips, until it looks like fine breadcrumbs (it never looks like breadcumbs to me but just make sure butter is well mixed)

Add the raisins or sultanas and stir well (add more or less depending on how fruity you like your scones) (I often use banana and have tried blueberries and other fruit but always go back to sultanas and banana)

Pour in the milk or water and stir with a spoon until all the liquid is incorporated

Flour your hands and knead gently into a soft dough

Sprinkle a surface with flour and roll the dough out to about 2.5cm

Cut out with a 7-9cm pastry cutter (use larger or smaller or shapes for different size scones) (I use a glass)

Pick up the remaining dough and knead together to roll out again until all the dough is used

Place on a lightly greased/oiled baking tray

Bake for about 19 minutes (in a fan oven, you may need longer in regular oven) or until risen and golden brown

Place on a cooling rack 

Best eaten cut in half and spread with butter while still warm!