Soft Sultana Scones

A new variation of my Choc Chunk Scones, these ones with sultanas instead of chocolate chips. These scones are delightfully soft and buttery (without the butter), the melt in your mouth and make the perfect treat to enjoy with a cup of tea!

Serves:

Prep Time:

15 minutes

Cook Time:

20 minutes

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Desserts

Soft Sultana Scones

I’ve used coconut yoghurt here to test if I could make them dairy free and yes they work! You can use Greek yoghurt too.

Soft Sultana Scones

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Serves:

Prep time:

15 minutes

Cook time:

20 minutes

INGREDIENTS

¾ cup blanched almond meal
¼ cup coconut flour
¼ cup erythritol based sweetener*
½ tsp baking powder
¼ tsp sea salt
¼ cup coconut yoghurt
2 tbsp coconut oil, melted
1 large egg
½ tsp vanilla paste OR seeds of 1 vanilla bean (optional)
⅓ cup sultanas

METHOD

Preheat the oven to 175°C and line a baking tray with baking paper.
In a large bowl combine the almond meal, coconut flour, erythritol, baking powder and salt.
In a smaller bowl combine the yoghurt, coconut oil, egg and vanilla. Stir the wet ingredients into the dry until incorporated into a thick batter. gently stir in the sultanas.
Shape the batter into scones of your desired shape and place on the baking tray.
Bake in the oven for 2o minutes. Check the scones after 15 minutes, if they are browning too much, place a piece of foil over the top and continue to bake.

Notes

*May be erythritol or Lakanto.
Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.