Last weekend we had some friends over and I cooked all kinds of goodies, including millet bread, sweet buckwheat bread, savoury buckwheat bread, pancakes, scones and a bunch of things more (I love eating!).
My husband loves to have pastries for breakfast on weekends and I am always finding alternatives to these kinds of food so he doesn’t have any processed, sugary treats. Instead, I bake at home with whole meal flours and alternative sweeteners.
Lately he has been into scones, so I’ve decided to make a healthier version for him: no sugar, spelt flour, hemp milk and organic butter (I have not been able to make them without the butter, still need to experiment a bit with this one!)
For the sugar free scones recipe, I made some pear jam, no sugar added. Cooking the pear by itself makes it sweet enough and it is yummy, filling and heart-warming.
Sugar free scones
Ingredients: 3 cups organic spelt flour, ¾ organic grass fed butter, 4 tsp baking powder, pinch of salt, 2 tbsp. freshly squeezed lemon juice, 2 tsp vanilla extract and 1 cup vegetable milk (I used hemp milk, but the choices are endless). Optional: Any kind of dried fruit, I used 1 cup of cranberries and raisins.
- Turn on the oven and pre-heat it.
- Combine dry ingredients in a bowl: spelt flour, baking powder and salt.
- Cut the butter into small pieces and pulse process until just small pieces remain in the mixture.
- If using, toss in the cup of dried fruit.
- Mix the milk, lemon juice and vanilla, then pour into dry mixture.
- With your hands toss all together to form the dough. Do not over work it or else the scones will be too heavy and will not be as fluffy as we want them to be.
- Roll the dough as thick as you want. Cut about 8-12 pieces, depending on the thickness of the dough, with a biscuit cutter or a sharp knife. I cut them so they kind of resembled a proper scone.
- Place them on parchment paper.
- Bake at 190C for 25 minutes, or until you see they are golden.
This is an easy recipe that will impress your guests! No leftovers! They will last 2-3 days in an airtight container. Just put them in the oven to heat them up.
No sugar jam (Pear, or any fruit you want)
- Peal the pears and cut them into pieces.
- Heat up a small pot and place the pears with a tsp of salt.
- Cook on very low heat. Put on a lid.
- Do not open the lid, the fruit will release water, and this is what will soften and caramelise the fruit. It takes at least 30 minutes.
- When it is very soft, if you want you can smash it.
- Let it cool and serve. It can be stored in the fridge and it can last about a week.