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Enjoy these low-carbohydrate, sugar-free scones together with a sugar-free compote that is sweetened with Greensweet Erythritol and Jelly Crystal.

What do you need:

This is how you make this treat:

  • Preheat the oven to 170 degrees
  • Mix the flour, sweet, baking powder in the mixer or food processor
  • Cut the butter into pieces, mix baking soda with a little bit of acid, until dissolved
  • Add all other ingredients to the mixer and mix well until you get a nice batter
  • Grease your muffin tin with a little butter and oil
  • Divide the batter over the muffin cups to about 2 cm below the edge (you can get 6 to 8 of them from this recipe)
  • Bake in the oven for about 25 minutes
  • Serve with clotted cream or mascarpone whipped cream and the rhubarb / strawberry compote.



Source / photo: greentwist.nl