Sweet Scones

Laura Smyth

Posted on March 26 2019

Sweet Scones


Just as the savoury scones were a hit, the sweet scones with fresh raspberry jam always made me want to play tea parties as a child– and to be honest having scones still makes me feel like there should be a high tea. Pair this sweet recipe with my sugar free raspberry jam and some fresh whipped cream and a cup of tea and you have yourself a high tea fit for a queen!



  1. Pre Heat oven to 180 degrees
  2. Add almond meal, baking powder and sweetener in a bowl, mix and create a well in the middle
  3. In a separate bowl whisk the eggs and milk together
  4. Add wet into dry ingredients and combine
  5. Spoon mix onto a tray or into a muffin tin if you want a ‘cleaner’ scone
  6. Bake on the middle rack for 15-20 mins
  7. Cool on a cooling rack. Serve with Sugar free raspberry jam and fresh cream. Scones will stay fresh in an air tight container for up to four days.


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