WebInstructions. Preheat oven to 180 C/350 F Fan Forced. Mix dry ingredients together till well blended, ensuring baking powder and soda are well mixed. Add remaining …
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Sultana Scones are a British classic yet are so quick & easy to make. Good enough to eat with just butter, or add jam & cream for a real treat. Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. Sift together the flour, baking powder and salt into a large mixing bowl.
Almond Milk – You can use almond milk or heavy whipping cream to create a delicious low carb scone. You can also brush a little heavy whipping cream on the top of the scones for a crispy top. Coconut Oil – You can use coconut oil or unsalted butter as the fat in this recipe. Cold butter/cold coconut oil are the key to creating the perfect scones.
Sultanas are better suited to scones because they tend to be juicier and plumper than currants or raisins. In my experience, raisins and currants are more likely to harden or burn (especially the ones on the surface poking out) during baking. Therefore sultana scones are the best option.
(optional) brush milk (or cream+water) over the top of each scone. bake for 15 minutes, until golden on top. remove from oven, cool, slice, and serve with a dollop of keto-friendly jam (see post ˆ) and clotted cream/whipped cream.