Easy, healthy Scone recipe (sugar free, wheat free, egg free)

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Inspired by the 3 ingredient scone recipes made with lemonade and cream, I wanted to achieve the same lovely fluffy texture but in a healthier version. This Spelt and Soda scone recipe is wheat free, sugar free, egg free and nut free, I tried with dairy free and replaced the cream with coconut cream, the results were a little tough, not light and fluffy like this recipe.

You can use wheat flour if you choose to but you may need about 1 cup of soda instead of 3/4 cup.

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Spelt and Soda SconesSpelt and Soda Scones

Buy I Quit Sugar Kids cookbook here for Sugar Free Kids Recipes 

Inspired by the 3 ingredient scone recipes made with lemonade and cream, I wanted to achieve the same lovely fluffy texture but in a healthier version.

Prep Time : 20 minutes. Cook Time : 15-20 minutes Yield : 15-24 Allergens : , , ,

Rating 5 stars - based on 5 review(s)

Ingredients

Instructions

  • Preheat oven to 220C fan forced and line baking tray
  • Dust flour on your work bench for later
  • Whisk dry ingredients into a bowl (spelt, baking powder, natvia)
  • Add 1 cup of thickened cream and stir gently to combine
  • Slowly stir in 1/2 or up to 3/4 cup soda water,  stop once the dough has formed
  • If you did happen to add a little too much water then simply add a sprinkle more spelt flour until it is no longer sticky
  • Gently flatten the dough out on the flour dusted work bench using your hands
  • Dust the top with more flour to make the cutting easy
  • Cut out scones using a cookie cutter, cup or glass and place them on your baking tray so they are touching, depending on your size you will have about 15 - 24. I preferred them smaller
  • Brush the top with some milk for a glossy finish
  • Place on top of oven for about 15 minutes, no more than 20 depending on size. They will need to be golden brown
  • Remove from tray and allow to cool
  • While in the oven you can make a quick fruit spread "jam" and whip your cream
  • For the Jam simply process 1 cup of frozen berries with 1 Tablespoon of Chia seeds and 1 Tablespoon of Rice Syrup (optional). The chia will absorb the liquid and form a jam gel texture (store remaining in fridge)
  • Whip your left over cream
  • Once the scones have cooled enough to handle, they are ready to enjoy with jam and cream
  • Store left over scones in an air tight container for several days
  • Enjoy xoxSha
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