Low Calorie Vanilla Bean Scones
Wimbledon Strawberries & Cream Tea
I swore to myself that I wouldn’t cash in on the “W” word on my blog, and it has been easier enough not to mention it until now…….but now, I find myself with a PERFECT Wimbledon recipe, and it’s gone STRAIGHT in to my blog post title! Strawberries and Cream, that quintessential of British tea time treats, words that conjure up pleasant days in the garden or sat at an “Olde Worlde Tea Room” with a big pot of tea, scones, cakes and of course the protagonists of the tea time-table, strawberries and cream, and preferably clotted cream too……wall to wall Willow Pattern plates, cucumber sandwiches, and of course scones, the most perfect of vehicles for transporting jam and cream past your lips! And, when the scones in question are LOWER in calories than usual, that means MORE jam and cream, in my book anyway! My Wimbledon scones, there I go again, as fast as an ace tennis player’s serve, I managed to use the “W” word again, anyway, my scones are LOWER in calories than usual, as I made then using Truvia® calorie-free sweetener. With thanks to Truvia® for sending me an assortment of their sweeteners to trial and review…….and you can read more about this natural sugar replacement product here: About Truvia® Plus, you may remember the advert from the television too…..
I was rather pleased with these Low Calorie Vanilla Bean Scones; I served them with home-made strawberry jam, and clotted cream and strawberries of course! I made these using a small amount of Truvia® calorie-free sweetener, using the website conversion chart, but, I warn you, it’s a little bit annoying, as it’s in US cups, so I had to double convert my measurements, but luckily, the amounts seemed to work perfectly! I must also add, that there are metric measurements, but ONLY after you have selected a cup measurement…..so a little confusing! The fact that you have to use LESS of the sugar substitute than you would normally add for sugar can have an impact on cakes and bakes, but, scones are easy to make with Truvia®, as they don’t have a huge amount of sugar added to them anyway (normally), and mine were LOVELY, with a short and light texture. I would DEFINITELY use Truvia® again when making scones, and I plan to use some in some desserts next, as well as pancakes.
When baking with it, there are a few tips that Truvia® provide as its properties do differ slightly from sugar. These may help if you are:
• Cooler oven: Baking with Truvia® natural sweetener often requires using lower temperature than sugar based recipes. Lower the oven temperature by about 25 to 50 degrees F and increase baking time by 5-10 minutes.
• Replacing sugar in baked goods: The most difficult recipes to replace sugar in are baked goods like cookies, cakes, muffins and brownies. Sugar contributes a lot of functionality to baked goods beyond sweetness – like structure, tenderness, spread and browning. For best results, leave about 50g of sugar in your favourite recipe and replace the remainder with appropriate amount of Truvia® natural sweetener from the conversion chart on www.truvia.com. Use brown sugar for more chewy and moist baked goods.
The ONLY other key to the success of these scones, is to make sure you use HIGH QUALITY vanilla extract for that REAL vanilla bean flavour, and I used Nielsen-Massey Vanilla Extract, which is my favourite; this natural vanilla flavour has been extracted using a cold pressing process, using selected Madagascan vanilla pods, and the flavour in cakes and bakes is SUPERB. I also indulged in another much loved ingredient when serving these scones, Rodda’s Clotted Cream……DIVINE when dolloped on top of warm scones with strawberries and home-made strawberry jam…..and if you want an excuse to use Rodda’s clotted cream, take a look at their 101 Uses and Excuses for Using Clotted Cream……I LOVED use number 101 – eat with a spoon straight from the pot!
It’s time to go now, we have been invited to a BBQ, if the rain stops that is, and I need to find my wellies! Have a GREAT Saturday and I hope that you enjoy the Wimbledon Sunday Finals too…bye for now, see you later, Karen.
PS: The scones recipe is below:
As scones are the MAINSTAY of all Cake and Bake Stalls, I am entering these wee scones into my Tea Time Treats event for July, the theme being: Summer Fairs & Fêtes and Cake Stall Cakes & Bakes. Here is a link to the amazing previous challenge we had for scones, where there are over FIFTY scones recipes to choose from! Scones – Sweet and Savoury Part ONE and Part TWO
As these scones were made for a Wimbledon Tea Party, I am entering them into my friend Ren’s Sporting Snacks event, as I think they are perfect for her sporting snacks challenge…..Ren is the author of the lovely Fabulicious Food Blog!