Low Calorie Vanilla Bean Scones recipe
|Prep time||5 minutes|
|Cook time||18 minutes|
|Total time||23 minutes|
|Meal type||Bread, Breakfast, Dessert, Side Dish, Snack|
|Allergy list||Egg, Milk, Soy, Tree Nuts|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Birthday Party, Casual Party, Formal Party|
|Description||Serve these low calorie scones with strawberry jam, strawberries and clotted cream for a treat with a FEW less calories! Or, for a VERY low calorie treat, just spread with low fat spread and low sugar jam!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 7.9oz self raising flour
- 1 teaspoon baking powder
- 1.8oz margarine (I used Stork)
- 1 large egg (free-range)
- 3fl oz skimmed milk
- 1 tablespoon vanilla extract (not essence)
- 0.7oz truvia® calorie-free sweetener spoonable
- icing sugar
- strawberry jam (to serve)
Preheat oven to 220C/450F/Gas mark 6. Grease a baking sheet.
Sieve the flour into a large bowl, add the margarine and rub in to make breadcrumbs. Stir in the Truvia and a pinch of salt.
In a jug beat the egg and add milk to make up to 150ml and then add the vanilla extract and mix through.
Add the vanilla and egg milk mixture gradually and mix with a knife, you may not need to use it all, and I always save a little bit to glaze the top of the scones before baking. When the mixture starts to come together use your hands to form a ball, the dough should be soft but not sticky.
Turn the scone dough out onto a well floured surface and gently roll out to a depth of about 2cm. Cut rounds and place on the greased baking sheet. Glaze with remaining egg and vanilla milk mixture and bake for 15-18 mins until risen and golden in colour.
Sprinkle icing sugar over the tops of the scones just before serving, and serve with strawberry jam, strawberries and clotted cream. Or, for a VERY low calorie treat, just spread with low fat spread and low sugar jam!
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