That’s right folks it is Wimbledon time!! Any Brit who is not fully engrossed in supporting Andy Murray (Scottish or not) is simply letting their country down. For a whole fortnight the TV is jam packed with tennis action and it is officially acceptable to eat strawberries and cream for breakfast, lunch and dinner! And so clearly strawberries had to be the hero of today’s recipe! And since we are focusing on all things British what’s more British than scones? Introducing my Strawberry Scones (Perfect for watching the tennis with a cup of tea)!These scones have a special place in my baking repertoire, as they were one of the first sugar free bakes I tried. When I decided to start living a low sugar life I wanted to find a load of sugar-free bakes so I could still enjoy a weekend treat now and again and still be able to carry on with my favourite pass time of baking. So I spent hours searching the Internet, recipe books and Pinterest to find plenty of sweet treats to try. I’d seen plenty of recipes online for sugar-free scones and decided to use a combination of a few different recipes to come up with these delicious strawberry scones.
Although these scones are refined sugar free they still satisfy any sweet craving. The sweetness comes from the strawberries and small amount of honey, and with the lovely warm strawberries baked in the scones there is no need for extra jam. Although they contain only natural sugar, at the end of the day they are still scones, and so obviously these should still be considered a treat. Anyone trying to lose weight should approach these with caution. If you do decide to make them, make sure you have enough people to share them with because they are so good they are difficult to stop at just one!!
Personally I actually prefer these to normal scones, especially when warm. As soon as they are cool enough to eat, they are perfect with just a little bit of butter (or plain) (or with some lovely clotted cream for an extra special treat). If you don’t want to take my word for how delicious these scones are, you can also listen to the review of Mamma Evans. Her favourite sweet treat is scones and is somewhat of a connoisseur of them. Even she would choose these sugar-free delights over any sugar filled counterpart.
Enjoy sharing these with friends, and top with chia seed jam, cream, butter or simply enjoy them plain.
Serves: 4-6 Time: 40 minutes Difficulty: Easy
- 1 cup of Diced Strawberries
- 2 cups + 1Tbsp of Whole Grain Flour or Spelt Flour (Plus extra for dusting)
- ¼ cup of Honey
- 1 tbsp of Baking Powder
- ½ tsp of Salt
- 5 tbsp of Unsalted Butter (if using salted, simply omit the salt above)
- 1 tsp of Vanilla Extract
- ½ cup of almond milk (or other milk of choice)
- Pre-heat an oven to 210°C and line a baking sheet (or baking stone) with baking paper.
- Lay the diced strawberries on kitchen paper and absorb as much excess juice as possible
- In a large bowl, combine the flour, baking powder and salt.
- Rub the butter into the flour mixture with your finger until combined (Until the mixture resembles bread crumbs)
- Add the strawberries and combine.
- Make a well in the middle on the dry ingredients and mix in the honey, vanilla essence and milk. Gently stir to make a ball.
- Pour the mixture onto a lightly floured surface and gently knead until all the ingredients are combined. (The mixture is quite sticky but should still form a ball.
- Transfer the dough to the lined baking stone (or baking sheet) and flatten the mixture until it’s a 2 inch tall disk.
- Slice the mixture into 4 (or 6)(an oiled pizza cutter is good for this) and separate the wedges slightly (This ensures that lovely crispy edge you get on scones).
- Bake the scones until golden brown (around 18-20 minutes). Leave to the cool on the baking stone for a few minutes before transferring to a cooling rack.
*This scone recipe can be easily doubled to serve 8 if you are sharing these scones with friends.