Cream Tea Scones
You can’t have British summertime without Cream Tea Scones! To keep things slimming friendly without spoiling the fun, we’ve used reduced-sugar ingredients to recreate the signature layers of jam and cream you’d find in cafe-bought versions. At just 93 calories per scone, they’re well worth popping the kettle on…
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NutritionPer Serving
- Calories93
- Carbs17g
- Protein3.4g
- Fat1.5g
- Saturates0.5g
- Sugars4.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These Cream Tea Scones are perfect for a British summertime afternoon. While you might not expect scones to be a slimming-friendly treat, a few clever Pinch of Nom swaps bring the calories down without compromising on silky, fruity deliciousness.
You won’t find lashings of clotted cream in our luxurious-tasting scones. We’ve used fat-free Greek yoghurt, reduced-fat spread, reduced-sugar jam, skimmed milk and sweetener to make our recipe lighter and just as delicious as cafe-bought versions.
We think scones taste their best freshly baked, but there’s nothing to stop you rustling up a batch in advance to refrigerate or freeze if you know you’ll be entertaining. Just be sure to store them as soon as they’re cooled down from the oven – it’ll help them stay fresher for longer.
If you’re on the lookout for even more slimming-friendly sweet treats to nibble on the lawn, try our favourite afternoon tea recipes article.
What diets are these Cream Tea Scones suitable for?
These Cream Tea Scones are suitable for vegetarian diets.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Cream Tea Scones?
You don’t need any fancy ingredients to make these super simple scones.
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A 5cm plain round cutter makes it much easier to slice 16 uniform scones.
Freshly-baked scones are crumbly – you’ll want to slice them with a sharp serrated knife.
How many calories are in this Cream Tea Scones?
Cream Tea Scones are included in our Everyday Light category because they contains just 93 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Cream Tea Scones recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200°C and line a large baking tray with a sheet of non-stick baking paper.
Step 2
Sift the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Step 3
Stir the sweetener and sugar into the mixture until well combined. Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
Step 4
Add the egg and milk mixture to the flour mixture and mix in using a round bladed knife to form a very soft dough.
Step 5
Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don’t knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
Step 6
Gently roll the dough out on a well-floured surface to a thickness of 2cm. Use a 5cm plain round cutter to cut out 16 scones. If you haven’t got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.
Step 7
Place the scones on the lined baking tray leaving space between each. Brush the tops only with beaten egg and bake in the preheated oven for about 10 minutes until risen and golden brown.
Step 8
Remove from the oven and transfer to a cooling rack to cool completely. While the scones are cooling, make the creamy topping: Place the yoghurt and icing sugar in a small bowl and mix well.
Step 9
Cut the cooled scones in half using a serrated knife. Spread a small amount of jam in a thin layer on each scone half. Spoon a small amount of sweetened yoghurt on top of the jam and top each with half a strawberry. Serve alone or as part of a selection of teatime treats.
What could I serve with this Cream Tea Scones?
These Cream Tea Scones are delightful to snack on with a cuppa, or you can serve them alongside a spread of slimming-friendly sweet treats like these:
How do you know when Cream Tea Scones are cooked?
You’ll need to cook your scones for around 10 minutes in the oven, until they’re risen and golden brown.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Cream Tea Scones in the fridge?
Ideally you should eat your scones within 4 hours of serving them. They’re always at their best freshly baked!
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cream Tea Scones in the fridge for approximately 1-2 days.
Can I freeze Cream Tea Scones?
While scones taste their best freshly baked, you can freeze them if you want to.
You’ll want to freeze them as soon as they’ve had time to cool from being in the oven. This will help ensure that they test as fresh as possible when reheated.
How do I reheat Cream Tea Scones?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Cream Tea Scones
It's not British summertime without Cream Tea Scones! We’ve used reduced-sugar ingredients to recreate cafe-style flavours for fewer calories.
-
Prep Time
20 MINS
-
Cook Time
10 MINS
- KCals 93
- Carbs 17G
Instructions
- Preheat the oven to 200°C and line a large baking tray with a sheet of non-stick baking paper.
- Sift the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir the sweetener and sugar into the mixture until well combined. Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
- Add the egg and milk mixture to the flour mixture and mix in using a round bladed knife to form a very soft dough.
- Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
- Gently roll the dough out on a well-floured surface to a thickness of 2cm. Use a 5cm plain round cutter to cut out 16 scones. If you haven't got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.
- Place the scones on the lined baking tray leaving space between each. Brush the tops only with beaten egg and bake in the preheated oven for about 10 minutes until risen and golden brown.
- Remove from the oven and transfer to a cooling rack to cool completely. While the scones are cooling, make the creamy topping: Place the yoghurt and icing sugar in a small bowl and mix well.
- Cut the cooled scones in half using a serrated knife. Spread a small amount of jam in a thin layer on each scone half. Spoon a small amount of sweetened yoghurt on top of the jam and top each with half a strawberry. Serve alone or as part of a selection of teatime treats.
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Recipe notes
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2 comments
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MichelleSunday 8th October 2023
How do you actually measure the thickness when rolling out dough/pastry?
SharonFriday 13th October 2023
Hi Michelle, you can use a ruler stood on it’s end to measure the thickness of dough or pastry. Alternatively, you can just estimate the 2 cm depth yourself. Hope this helps.
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