Who doesn’t love a warm baked scone when the weather is a bit chilly?
This recipe uses buttermilk for richness and xylitol instead of sugar to avoid spiking blood glucose levels. Pair it with any of your favourite No Added Sugar Jams from Thistlewood and you have the perfect tea-time treat ready to go in under 30 mins.
Prep: 15 mins | Cook: 10-15 mins | Makes: 12 scones
- 2 cups self-raising flour
- ¼ cup xylitol
- Pinch of salt
- 60g butter, chilled, chopped
- ¾ cup buttermilk
- Extra buttermilk, for brushing
- Thistlewood No Added Sugar Jam, to serve
- Whipped cream, to serve
- Preheat oven to 220C. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Sift flour, xylitol and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with Thistlewood’s No Added Sugar Jam and cream.