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    You are in: Home / Cookbooks / Scones
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    6 recipes in

    Scones


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    6 Reviews |  By Annacia

    This is my own diabetic, lighter, version of a high fat and sugar scone recipe. It comes out simply delicious though and you won't have to apologize for them being healthy. I would well wrap and freeze any that you won't be using right away because they will have lost freshness the next day.

    Recipe #296660

    These savoury scones use tahini in place of butter, which makes them quite healthy and also gives them a unique taste. They do have a slight sweetness and a lovely crunch from (roasted) sunflower seeds. Very yummy! You could use peanut butter and peanuts or cashew butter and cashews or almond butter and almonds, too. Whatever floats your boat. :)

    Recipe #364523

    Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688

    Recipe #397407

    6 Reviews |  By Tisme

    A different way with savoury scones! Served warm with butter.....ewwwww Yum!

    Recipe #410882

    A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).

    Recipe #426260

    3 Reviews |  By Annacia

    Thanks to Roxygirl in Colorado who's Recipe #107747 was the inspiration for this lightened recipe.

    Recipe #340038


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