I’m kind of a late ‘scone-bloomer’.
My first experience with eating a scone was just a few years ago.
I was amazed at how good that scone was. All that I could think was what took me so long to taste one of these.
Basic Sugar Free Scones
Scones are, obviously, big in Europe. They are popular as they are fairly quick to make and they go so well with tea.
In the US, we seem to favor the muffin over the scone. In my opinion, scones may be a bit underrated as a result.
This is such an awesome breakfast treat. I love that they are so easy to make. I have all of the ingredients on hand so making these at the spur of the moment is no problem. My family loves when I experiment with adding goodies to this basic recipe. Chocolate chips are a hot ticket around here 🙂
My scones are made with flour. If you are gluten-free or carb-free you will need to sub in your flour.
And, a Pastry Cutter
As I have mentioned, this is a basic recipe.
If you are wanting to add something to this recipe, 1/2 cup of any of the following should work.
- 2 cups (can sub in carbulose or glutenfree.) Flour- all purpose
- 4 teaspoons Baking powder
- 1/3 cup equivelent Splenda or similar sugar alternative
- 1 stick cold to frozen Butter
- 1/2 cup Greek Yogurt
- 1 large Egg
Prep time: Cook time: Total time: Yield: 12-14