Try this sugar-free recipe for Sultana Scones – perfect with sugar-free strawberry jam.
350g self- raising flour, sifted
2 tsp baking powder
10g Canderel Yellow
100g low fat spread
100ml buttermilk or use skimmed milk + extra for glazing
Preheat the oven to 190C.
Add the flour, baking powder and Canderel Yellow to a bowl and stir so it all combines.
Rub the low fat spread into the flour, using your fingertips, until it resembles breadcrumbs then stir in the sultanas and add the buttermilk.
Stir to combine using a round ended knife then bring it together with your hands. If it is too dry and crumbly, add a sprinkling of milk.
Turn the dough out onto a lightly floured board and roll it out to about 1.2 cm thick then cut out rounds using a 6cm cutter and place on a lightly oiled baking sheet.
Brush each one with a little milk and put in the oven to bake for about 10-15 minutes until golden and risen.
Leave to cool on a wire rack then sandwich together with low fat creme fraiche or low fat cream and low sugar strawberry jam.
Recipe provided by Canderel.