Sugar Free Scones. A versatile recipe for no sugar added scones, to which you can add dried fruits, nuts or even frozen berries to create many favourite versions.
A regular reader of Rock Recipes recently asked for a recipe for sugar free scones. Coincidentally, I make this version of raisin scones for Spouse only because she very much prefers them to those with added sugar.
The omission of sugar means they have a very light, airy texture that many may prefer as well. A little additional sweetness can be added by sprinkling a coarse grain sugar over the tops before baking as is noted in the recipe. They made a very nice addition to our Sunday brunch.
This is a good, basic, versatile recipe for these scones that you can easily play with to create a multitude of different versions.
Add a cup of any dried fruit like the raisins shown here, just before adding the liquid ingredients.
Dried cherries, apricots, coconut and even pistachios or other nuts make delicious additions. Try them with fresh or frozen berries too for other delicious versions of these wonderful sugar free scones.
Like this Sugar Free Scones recipe?
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If you liked this recipe, you may also like to try one of the most popular scone recipes we’ve ever posted on Rock Recipes:
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup very cold butter cubed
- 1 cup dried fruit optional
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
- few tbsp turbinado sugar optional
Combine the flour, baking powder and salt in a food processor. (or a large bowl)
Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Toss in the dried fruit and/or nuts at this point if you are using them.
Mix together the milk, lemon juice and vanilla.
Pour this over the surface of the dry mixture.
Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
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