Makes 8 mini-scones or 6 medium scones
175g ground almonds
4 tbsp Splenda
1 & 1/2 tsp baking powder
Pinch of sea salt
25g butter, melted
1 large egg
2 tbsp double cream
Preheat the oven to gas 5/190c/375f
Line a baking tray with greaseproof paper
In a large bowl, mix the salt, splenda and baking powder into the ground almonds.
Then add the butter, egg and cream and beat together with a electric hand mixer.
When the dough is well combined, divide into 8 evenly sized balls and place on the baking tray. Press each one down slightly to make a traditional scone shape.
Bake for 15 minutes and serve sliced in half and buttered, either warm or cold, with jam (click on the menu button above for the recipe), and clotted cream.
Store in an airtight container for up to 4 days.
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