Sunday Scones
These can in reality be enjoyed any day of the week
Makes enough for: 6 scones
Ingredients
- 500 g flour, plus extra for dusting
- 100 g butter, cubed
- 85 g xylitol
- 250 mls milk
- 1 egg
- 5 mls vanilla extract
Method
- Preheat the oven to 190° Celsius
- Sift the flour into a mixing bowl then add the butter
- Rub in using your fingertips, then add the xylitol and stir with a butter knife to combine
- Pour the milk into a jug and add the egg
- Whisk to combine then add the vanilla
- Whisk to combine then add to the flour
- Use a butter knife to bring the dough together
- Tip out onto a lightly floured surface and flatten to 2.5cm high
- Cut out scones with a 7.5cm round cutter, reshaping the dough until it is all used up
- Place onto a lined baking tray and place into the oven to bake for 25 minutes
- Remove from the oven and leave to cool on a wire rack before serving with jam and cream