Super Light Scones
Ingredients
On the table: 30 minutes
Makes: 16
3 cups self -raising flour
2 tablespoons CSR Smart White Sugar Blend
1 cup soda water
3/4 cup Light cream or butter milk
Ricotta /light Philly, to serve
Method
- Preheat oven to 220ºC conventional or 200ºC fan forced.
- Sift flour into bowl. Make a well in the centre, add CSR Smart White Sugar Blend, soda water and cream. Mix with a metal spoon until mixture begins to hold together. Do not over mix. The dough is soft and a little sticky.
- Turn dough onto a lightly floured surface and knead gently for 30 seconds. Pat out with hands to about 2 cm thickness. Cut with 5 cm scone cutter.
- Place scones close together on baking paper lined baking tray. (Placing scones close together gives them wonderful soft sides) Bake for 10 - 15 minutes or until golden brown on top. They should sound hollow when tapped on the top. Enjoy with a spread of fresh ricotta and fresh raspberry jam.
Fresh raspberry jam
125g fresh or frozen raspberries
1 tablespoon lemon juice
2 tablespoons CSR Smart White Sugar Blend
- Combine raspberries, lemon juice and CSR Smart White Sugar Blend in a small saucepan and cook over medium heat for 2 minutes. Store in fridge for 4 days.
Traditional Jam is made using equal quantities of sugar and fruit. This fresh jam is a wonderful low sugar alternative. It tastes great on the scones.
Comments
For gluten free scones simply substitute self-raising wheat flour with self-raising wheat free flour.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (85g)
620kj (150 cal)
2g fat
25g carbs
5g sugars
5g protein
*Nutritional analysis of recipes calculated using FoodWorks ™ Professional Version 4.