WinkOfPink_
Full Member
Hey Lovely's! Now if you know me, you'll know that my biggest weakness is scones. I absoloutely LOVE them, but unfortunately there quite high in syns. I've tried a few of the SW scones recipes e.g. Yoghurt scones, but they've never turned out very well for me and as a fussy scones-critic... my search continued for a SW friendly "Real" scone!
After a bit of experimenting in the kitchen this afternoon, I've put together this recipe. They are so soft and delicious, my mum didn't even notice they were a lighter version! I'll definitely be using this as my staple scones recipe when I need my scones fix
Afternoon Tea Scones
Syns:
6 average sized scones - 7 syns each
or 12 mini scones - 3.5 syns each
Ingredients:
170g/6 oz self raising flour
28g/1oz utterly butterly spread
125ml semi-skimmed milk
28g sultana's
1 tsp vanilla essence
Pinch of salt
Sweetener to taste
Method:
- Pre-heat oven to 230 degrees/gas mark 8.
- Sift the flour, salt and sweetener into a mixing bowl (hold back a little flour for dusting the work surface to roll the dough).
- Add the margarine and using your fingertips, rub the margarine into the flour until it resembles breadcrumbs.
- Add the sultana's, 3/4 of the milk and the vanilla essence, mixing softly with a knife until you form a dough.
- Transfer the dough from the mixing bowl onto a floured surface.
- Lightly knead the dough until soft, then using your hands gently pat down the dough to a 1" thickness.
- Using a pastry cutter, cut out 6 scones (making sure not to twist the pastry cutter - as this will prevent the scones from rising).
- Place the scones onto a baking tray lightly sprayed with frylight.
- Brush the scones with the leftover milk then place them in the oven and bake for 10-12 minutes, until risen and golden.
- Enjoy warm or if you prefer them cold, cover the scones with a tea towel whilst cooling - this keeps them lovely and soft. Store in an air-tight container.
Syns breakdown:
6oz self raising flour (27 syns)
1oz utterly butterly spread (7.5 syns)
125ml semi-skimmed milk (3 syns)
28g sultana's (4 syns)
Total = 41.5 syns, divided by 6 = 6.91 - round up to 7 syns
After a bit of experimenting in the kitchen this afternoon, I've put together this recipe. They are so soft and delicious, my mum didn't even notice they were a lighter version! I'll definitely be using this as my staple scones recipe when I need my scones fix
Afternoon Tea Scones
Syns:
6 average sized scones - 7 syns each
or 12 mini scones - 3.5 syns each
Ingredients:
170g/6 oz self raising flour
28g/1oz utterly butterly spread
125ml semi-skimmed milk
28g sultana's
1 tsp vanilla essence
Pinch of salt
Sweetener to taste
Method:
- Pre-heat oven to 230 degrees/gas mark 8.
- Sift the flour, salt and sweetener into a mixing bowl (hold back a little flour for dusting the work surface to roll the dough).
- Add the margarine and using your fingertips, rub the margarine into the flour until it resembles breadcrumbs.
- Add the sultana's, 3/4 of the milk and the vanilla essence, mixing softly with a knife until you form a dough.
- Transfer the dough from the mixing bowl onto a floured surface.
- Lightly knead the dough until soft, then using your hands gently pat down the dough to a 1" thickness.
- Using a pastry cutter, cut out 6 scones (making sure not to twist the pastry cutter - as this will prevent the scones from rising).
- Place the scones onto a baking tray lightly sprayed with frylight.
- Brush the scones with the leftover milk then place them in the oven and bake for 10-12 minutes, until risen and golden.
- Enjoy warm or if you prefer them cold, cover the scones with a tea towel whilst cooling - this keeps them lovely and soft. Store in an air-tight container.
Syns breakdown:
6oz self raising flour (27 syns)
1oz utterly butterly spread (7.5 syns)
125ml semi-skimmed milk (3 syns)
28g sultana's (4 syns)
Total = 41.5 syns, divided by 6 = 6.91 - round up to 7 syns
Last edited:
