* Exported from MasterCook *
Scones, Sugar Free
Recipe By :Barry C. Parsons
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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3 cups flour
4 tsp baking powder
1/2 tsp salt
3/4 cup very cold butter -- cubed
1 cup dried fruit -- optional
2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk
few tbsp turbinado sugar -- optional
A versatile recipe for no sugar added scones, to which you can add
dried fruits, nuts or even frozen berries to create many favourite versions.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 large or 12 smaller scones
Combine the flour, baking powder and salt in a food processor, or a large bowl.
Pulse in the butter, or chop it in with a pastry blender or two
knives held between your fingers.
Pulse process until this mixture resembles a coarse meal. It is very
important that pea-sized pieces of butter remain in this mixture.
Toss in the dried fruit and/or nuts at this point if you are using them.
Mix together the milk, lemon juice and vanilla.
Pour this over the surface of the dry mixture.
Toss all together gently with a fork only enough to form a dough
ball. It is important that you work this dough as little as possible
or the finished scones will be too dense and heavy.
Roll to 1" thickness and cut out scones with biscuit cutter or in
triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1
egg beaten together with 1 tbsp water.
You can sprinkle the tops with turbinado sugar if desired but this
is, of course, optional.
Bake at 375F for 25 minutes or until light golden brown. Baking time
will vary depending on the size of your biscuit cutter. Smaller
scones will take about 18 to 20 minutes.
Recipe Notes: I start these in my food processor because it is so
fast but they can be made just as easily in a large bowl by cutting
the butter in with a pastry blender or even 2 knifes held between the fingers.
Review: This scone recipe is fantastic. There's no need to put sugar
in scones (and most good recipes use very little anyway); indeed,
what gets put ON scones is sweet enough! But this recipe is unusual
in having so much lemon juice and vanilla, and it's really delicious.
Review: I wish there was a place to post a picture because my scones,
from following the above directions, turned out beautifully! I am
vegan so I did not baste the tops with egg, therefore, they were a
lighter color than that shown in the picture. I also used Earth
Balance vegan butter spread instead of real butter. I added 5 chopped
prunes, about 8 bing cherries cut into thirds then cut in 1/2,
crushed, raw almonds, & 1 quartered banana. This recipe is super &
easily customizable to fit everyone's favorite flavors! Thank you for
such a delicious post!
Review: Amazing recipe! Thank you so much! First time ever making
scones and they turned out great. I made 20 little ones, 10 cinnamon
and 10 cranberries. Big success!
S(Internet address):
https://www.rockrecipes.com/best-scone-recipes/
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Per Serving (excluding unknown items): 379 Calories; 19g Fat (44.3%
calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber;
51mg Cholesterol; 571mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0203