What a treat! Now you can make your gluten-free scones low-carb, too. Adding cinnamon really gives another dimension to our bread mix.
Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
Pour the milk into a bowl, then add the Fibre bread mix, Sukrin and cinnamon and mix well.
Divide the dough into two equal parts and shape with moist hands or two spoons on a baking sheet. Mark each scone with a cross shape and bake on the middle rack for 10 minutes.
Let the scones cool on the baking sheet to keep them soft. Once cooled, serve with clotted cream and sugar free jam.
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