A British classic, and the star of the afternoon tea. Now reimagined with our tasty, guilt-free all-natural sweetener, Silver Birch Caster. Enjoy sugar-free scones that are fresh, crumbly, and golden. Spread a generous amount of clotted cream and raspberry jam and serve with a warm cup of tea.
- Servings
- 8-10 scones
Ingredients
- 400 g of self-raising flour
- 1 ½ tsp of baking powder
- 50 g of Silver Birch Caster
- 100 g of unsalted butter (cold)
- 195 ml of milk
- 2 eggs
- 1 tsp vanilla extract
Instructions
To begin, put 400 g of self-raising flour, 1 ½ tsp of baking powder, and 50 g of Silver Birch Caster in a large bowl. Mix well until combined.
Add 100 g of cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
In a jug, whisk 2 eggs with 195 ml of milk (the total liquid of milk and eggs should be 250ml) then add in 1 tsp of vanilla extract.
Pre-heat the oven to (fan) 200˚C.
Pour the milk mixture into your flour. Mix to start forming a dough. (If is too sticky, add some extra self-raising flour until the dough reaches an ideal doughy consistency, be careful not to add too much as the dough will start to crack)
Tip the dough out onto a floured surface and pat it with your hands only briefly until it’s about 2 cm thick.
Cut out rounds using a 7cm cutter, push the cutter down, and do not twist it. (You can make the scones bigger or smaller by using different size cutters). Re-shape the dough when needed until it runs out but try to handle it as little as possible.
Place the dough rounds onto a lined baking tray and glaze the top with the beaten egg. Add the egg wash to the top of the scones only, anywhere else would affect the raising.
Bake the scones for 12-15 minutes, or until the scones have risen, are golden brown, and sound hollow when tapped on the bottom.
Allow them to cool on a wire rack.
Now… the delicious part. Slice them in half and serve with raspberry jam and clotted cream, yum! (You can make homemade raspberry jam with Silver Birch Caster and fresh berries).
If you’re not a fan of clotted cream and raspberry jam, then you can make a simple icing glaze to pour on top of your scones using Silver Birch Icing.
They are best served on the day they are made but can be eaten within 2-3 days if stored in a container. You can also freeze them.
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