Recipe: Slimming World Friendly Scones

Monday, 11 January 2016
Slimming world scones recipe

The other day I made a Cottage Cobbler Pie for dinner - taking the recipe from the latest Slimming World magazine.  The cobbler topping on the pie was basically a scone recipe, and they were so tasty that I had the idea to tweak it slightly so I could make some scones as a sweet treat.  Having made them at the weekend I can confirm that they turned out really well, so thought I'd share the recipe.





Ingredients

125g self-raising flour (or plain flour, plus 1.5 tsp of baking soda)
5 tbsp sweetener
1 tsp vanilla extract
2 tbsp fat free natural yoghurt
1 large egg

Method

1) Preheat the oven to 200C
2) Mix the dry ingredients in a bowl and add the yoghurt and vanilla 
4) Whisk the egg in a separate bowl, then pour about 3/4 of the egg in with the rest of the ingredients
5) Stir all of the ingredients together,  knead into a dough and then shape into 8 small balls
6) Spray a baking tray with 1 cal cooking spray, then arrange the balls on the tray
7) Flatten each of the balls into 1cm discs and then brush with the remaining egg
8) Place the tray in the oven and bake for around 8-10 minutes until browned

Roughly 3 syns per scone (I'd recommend calculating yourself based on the items used!)



The recipe above obviously makes sweet scones, but you could easily take out the sweetener to make a savoury version.  I'd recommend trying cheese and herbs (fellow Slimming World-ers if you use the cheese as your healthy extra A choice of the day then you wouldn't need to add extra syns) or maybe even chilli!

For a syn free accompaniment to the sweet scones I'd suggest mixing quark with sweetener and vanilla extract to make a SW-friendly cream!  Alternatively you could just syn some jam or chocolate spread.

2 comments:

  1. I love Scones, so I'll definitely be trying this recipe out! I don't do slimming world but I am trying to make better choices so I'll definitely add this to my list of recipes! Thank you!

    Sian xx Cakey Dreamer

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  2. I love this recipe. It looks so good :)

    ReplyDelete