The best ever sugar free scone recipe - Dietician in Morningside, Sandton
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The best ever sugar free scone recipe

scone recipe

The best ever sugar free scone recipe

The best ever sugar free scone recipe

 

This super easy sugar free scone recipe was exceptionally quick to make and was unbelievably delicious to eat. What could be better than a piping hot scone straight out of the oven that only took 5 minutes to make in a blender!

This recipe was a spur of the moment plan. We had been out for breakfast and some of the less restrained family members decided that they also wanted scones. I explained that breakfast and scones just aren’t necessary all at once but that I was happy to make them in the afternoon for tea.

So I got a bee in my bonnet that these scones needed to be somewhat healthier than a regular scone without compromising on the taste. So a few substitutions later and this recipe for sugar free scones was born.

I have to tell you that you could not tell the difference between these scones and scones made with a traditional recipe. We added some sugar free jam and a bit of coconut cream and wow were they a treat to eat.

The other beauty of this recipe is that the entire thing is made in a blender in about 5 minutes. They were incredibly easy to put together because everything was just dumped in the blender all at once. The dough came together beautifully to make these beautifully light and fluffy scones.

Needless to say that by the time these scones came out the oven I don’t think they lasted 5 minutes. Most of the guests had more than one scone and I think next time I will have to double up this recipe.

If you would like some more healthy dessert inspiration then check out these Low carb sugar free almond flour pancakesthis Sugar free chocolate brownie recipe or this outstanding Healthier sugar free cheesecake

I hope that you enjoy these sugar free desserts as much as we did! chat soon, Leanne xoxo

 

Sugar free scones in the blender

 

2 cups all-purpose flour

½ cup + 2 Tbsp lite coconut milk

½ c coconut oil (this must first be refrigerated so that it is hard and cold)

2 tsp baking powder

2 Tbsp castor xylitol (if you can’t buy castor xylitol just take regular xylitol and blend it in a blender until it resembles a fine powder)

A small pinch of salt

1 extra large egg

 

Makes 10 scones

 

Method

 

  1. Add all the dry ingredients into the blender
  2. Then add all the wet ingredients as well as the egg
  3. Pulse the mixture together until it starts to pull away from the side of the blender and starts to resemble a ball of dough and there are no large chunks of coconut oil remaining
  4. Remove the dough from the blender and pat it down lightly until it is about 1 – 1 ½ cm/ 0.6 inch in thickness
  5. Using a cookie cutter (or the end of a glass as I did) cut the scones into round shapes and place them onto a baking tray lined with baking paper
  6. Bake the scones at 180⁰C for 18 minutes or until they are browned on top
  7. Eat them warm out of the oven with your favourite topping and enjoy!

 

 

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