Slimming World Scones - with 'Clotted Cream'
A low-syn version of a traditional English favourite. These scones work out at 4 syns each. Add a teaspoon of lemon curd or reduced sugar raspberry jam and my version of cream for an extra 1.5 syns per scone so a total of 5.5 syns.
Servings: 4
Ingredients
For the Scones
- 100 grams self-raising flour
- 1 tsp baking powder
- 1 tbsp granulated sweetener
- 1 tsp vanilla essence
- 4 tbsp Fat Free Fromage Frais This is approximate - you need enough to bind into a dough
For the 'Clotted Cream'
- 25 grams Asda 50% Light Soft Cheese (or similar)
- 15 grams Fat Free Fromage Frais
- 1 tbsp Sweetener
Instructions
For the Scones
- Mix dry ingredients together
- Add vanilla essence
- Add the fromage frais little by little and combine to make a dough with as little mixing as possible
- Divide mixture into 4 and roll into balls then flatten to form a scone shape
- Place well spaced out on a baking tray lined with foil
- Score each round deeply into quarters
- Bake at Gas Mark 7 for around 15 minutes, or until golden & hollow sounding when tapped
- Leave the scones to cool and then top with reduced sugar raspberry jam (0.5 syns) or lemon curd (0.5 syns) and the Slimming World 'Clotted Cream'
For the 'Clotted Cream'
- Whilst the scones are baking, mix together all the ingredients and chill