Almond and Cherry scone wedges with Truvia® Sweetener

Truvia

Serving size

Calories

N/A

1.
Preheat the oven to 220C / 200c fan / gas mark 6. Line a baking tray with Greaseproof paper, set aside.
2.
Sieve the flour and baking powder into a large bowl. Add the low fat spread and rub in to make breadcrumbs texture, stir in the Truvia, almonds and dried cherries
3.
In a jug beat the egg and add the milk to make up to 150ml. add in the almond extract.
4.
Add the milk egg mixture gradually and mix with a knife, you may not need it all. When the mixture starts to come together use your hands to form a ball, the dough should be soft but not sticky.
5.
Turn the dough onto a well-floured surface and press/roll out into a circle to a depth of about 2cm. Place onto the baking tray, score out the round into 8 portions. Glaze with remaining milk/egg mixture and bake for 15 minutes until risen and golden in colour.

Almond and Cherry scone wedges with Truvia® Sweetener

Serving size: 8

1.
Preheat the oven to 220C / 200c fan / gas mark 6. Line a baking tray with Greaseproof paper, set aside.
2.
Sieve the flour and baking powder into a large bowl. Add the low fat spread and rub in to make breadcrumbs texture, stir in the Truvia, almonds and dried cherries
3.
In a jug beat the egg and add the milk to make up to 150ml. add in the almond extract.
4.
Add the milk egg mixture gradually and mix with a knife, you may not need it all. When the mixture starts to come together use your hands to form a ball, the dough should be soft but not sticky.
5.
Turn the dough onto a well-floured surface and press/roll out into a circle to a depth of about 2cm. Place onto the baking tray, score out the round into 8 portions. Glaze with remaining milk/egg mixture and bake for 15 minutes until risen and golden in colour.

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