Sugar Free Scones
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.
Originally published Jan 2018.
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 this type of scones. 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.
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Sugar Free Scones
A versatile recipe for sugar free scones to which you can add dried fruits, nuts or even frozen berries to create many favorite versions.
Ingredients
- 3 cups flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup very cold butter, cubed
- 1 cup dried fruit, optional
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 cup milk
- few tablespoon turbinado sugar, optional
Instructions
- 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 tablespoon 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.
Notes
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.
Nutrition Information
Yield
18Serving Size
1 sconeAmount Per Serving Calories 179Total Fat 8gSaturated Fat 5gUnsaturated Fat 0gCholesterol 22mgSodium 142mgCarbohydrates 24gFiber 1gSugar 1gProtein 3g
This scone recipe is fantastic. There's no need to put sugar in scones (and most good recipes use very little anyway); indeed, what gets put ON scones is sweet enough! But this recipe is unusual in having so much lemon juice and vanilla, and it's really delicious.
Now you're making me crave these this morning! So glad you enjoyed the recipe. It's a keeper.
I wish there was a place to post a picture because my scones, from following the above directions, turned out beautifully! I am vegan so I did not baste the tops with egg, therefore, they were a lighter color than that shown in the picture. I also used Earth Balance vegan butter spread instead of real butter. I added 5 chopped prunes, about 8 bing cherries cut into thirds then cut in 1/2, crushed, raw almonds, & 1 quartered banana. This recipe is super & easily customizable to fit everyone's favorite flavors! Thank you for such a delicious post!
Amazing recipe! Thank you so much! First time ever making scones and they turned out great. I made 20 little ones, 10 cinnamon and 10 cranberries. Big success!
My hubby loves these. I found Ineeded to add a bit more flour than the recipe calls for to get it to be dry enough to roll out. Other than that.. perfectamundo.
Wow delicious !! Thank you so much for sharing
I did my first batch with date and walnut 😜
That sounds terrific.
Hi, the recipe states flour is needed, but which type of flour. All purpose or self-raising? Thanks.
We don't use self rising flour in these parts. Flour is all purpose unless otherwise specified.
A 'cup' is a grossly inaccurate measure. I have many different sizes. Is there a conversion to proper units?
Would love to try this recipe but measurements too vague.
A cup in North America is not a "grossly inaccurate measure". A 'cup' in any recipe written in North america will always be the volume of 8 fluid ounces of water.
This comment made me smile. I suppose, to someone unfamiliar with the North American "cup" measurement, it's like asking for a "spoonful." 🙂
1 cup butter is surely a grossly inaccurate measure as butter is not a liquid form. Isn’t it just simpler to use weight measures for a more acurate results. I don’t usually try recipes with cup measurements.
It isn't an inaccurate measure at all, it's just one you are not accustomed to. Hundreds of millions of cooks and bakers use North American volume measurements quite successfully. There have been many times I would prefer weight measures but that's not what's done in this neck of the woods. That being said, I am manually adding metric weight measures to each recipe but that will take quite a bit of time, especially with nearly 1700 recipes on this site.
Fill a liquid measuring cup with water equal to the amount of butter you need (e.g., if you need 1/2 cup butter, put 1/2 cup water in the measuring cup), and add chunks of butter until the water doubles its original volume (in this example, to 1 cup).A
Allpurpose flour
1 dl = 60 g
1 cup (US) = 125 g = 4.41 oz
WAnne, what is dl?
@Charlie C, I have always used cup measuring! Works perfectly fine!
Can these be frozen before baking? Would love to make a big batch.
I have frozen other similar recipes before baking. I'd definitely give it a try!
Hi, I am planning on making this in bulk and freezing. I was wondering what the purpose of the lemon juice is (to figure out if I have to squeeze soo many for the quadrupled recipe). Thanks for this incredible recipe... cannot wait to make it!
The lemon juice is so that the acid gives the rising agent a boost.
Can I substitute with lime juice?
Sure thing!
Hi I made this and they turned out great
I have used my mother in laws recipe for years she was from Ireland it called for two eggs and sugar
I much prefer this one and will use it from now on I used raisins and put the dough in muffin tins as it easier for me
I also tried your Xmas baking recipes they turned out yummy.
Thanks so much I enjoy your articles seniors still cook
Just wondering if I can use almond flour instead of regular flour. Very yummy
I don't have any experience with that.
Great recipe! A cup is a cup when using a measuring cup. Here is a chart of conversions.
https://www.kitchenproject.com/Metric.htm
This is what we use in North America. You can convert the recipes on your own easily from this chart.
Great recipe!
https://www.kitchenproject.com/Metric.htm
Here is a chart for conversions. Now some of you can easily make the conversions yourself.
Made these tonight at work. Used dried cranberries in the dough.
Definitely a keeper and I will try other variations.
THANK YOU.