Name: Traditional scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: british
Ingredients: Plain flour, for dusting; 525.00 gm self-raising flour; 82.50 gm SPLENDA® Granular; 60g butter, chopped; 431.60 gm buttermilk; Strawberry jam, to serve; Whipped cream, to serve

Traditional scones

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Delightful fluffy scones - perfect for tea time, light, golden, and diabetes-friendly.

Ingredients:

Plain flour, for dusting
525.00 gm self-raising flour
82.50 gm SPLENDA® Granular
60g butter, chopped
431.60 gm buttermilk
Strawberry jam, to serve
Whipped cream, to serve

Instructions:

Preheat your oven to 200C (180C fan-forced) and generously grease a 19cm square cake pan, then dust it with flour for easy release.
In a large bowl, combine self-raising flour and a pinch of salt. Add butter and rub it into the flour mixture using your fingertips until it looks like fine breadcrumbs. Mix in SPLENDA®. Create a well in the center and pour in buttermilk. Use a flat-bladed knife to stir until the dough nearly forms. Transfer the dough to a lightly floured surface and gently knead until it comes together.
Shape the dough into a 3cm-thick round. Use a 5cm round cutter dipped in flour to cut out scones. Combine any leftover dough pieces, reshape, and cut out a total of 16 scones. Arrange the scones touching in the pan and lightly sprinkle with plain flour.
Bake until golden and hollow when tapped, about 15 to 20 minutes. Let cool on a wire rack, then enjoy warm with jam and cream.

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