SCONES WITH JAM & CREAM
- 2 cups self-raising flour or gluten free alternative, 280 g
- 1/3 cup castor sugar, 40 g
- 1 g Large pinch salt
- 4 scoops AdVital Powder, 100 g
- 130 g cream
- 130 mL lemonade
Whipped Cream, serve size: 50 g
- 160 mL thickened full-fat cream
- 2 scoops AdVital Powder, 50 g
- Preheat an oven to220°C (conventional) or 195°C (fan-forced), and lightly grease and flour baking tray.
- Sift the flour,sugar and salt into a large bowl, and make a well in the centre of the mixture. In a separate bowl, whisk together the AdVital Powder, cream, and lemonade until a smooth mixture is formed.
- Pour the wet ingredients into the well in the flour mix, and blend them together. Turn the resulting mixture onto a flour-dusted surface. Knead the dough gently until it’smooth, and roll it to an even thickness of 2–3cm. If the mixture is too sticky, gently work in extra flour; if it’s too dry, sprinkle over a little extra lemonade or water and work in gently. Handle the dough as little as possible to prevent chewy scones.
- Cut the mixture into 5–6cm circles with a scone cutter. Place the circles close together on the pre-prepared tray. For golden-brown tops, brush the circles with a little milk
- Bake the circles for 10–15 minutes (or until golden and cooked through).
- Whisk the cream and AdVital Powder until the mixture is smooth and thick. Keep it refrigerated until you need to use it.
- Serve the warms scones with cream and jam.
- Dip your scone cutter in flour after cutting each scone to prevent sticking. As you cut out your scones, avoid twisting the cutter, as this will make the scones rise unevenly.
- Cool the scones on a wire rack to create crusty tops. To achieve softer tops, wrap the scones in a tea towel straight from the oven.
- Use gluten free flour and lactose free cream.
- If a low FODMAP diet is being followed, use the Monash University FODMAP Diet App to find suitable low FODMAP ingredient alternatives.