Scones with raspberry cream (diabetics)

Name: Scones with raspberry cream (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 195 g Flour; 1 TEASPOON Baking Powder; 1 pinch Salt; 36 g Diabetic sweetness; 40 g Butter; 100 ml low-fat milk; 1 Egg Yolk; 200 g Raspberries; 200 g Mascarpone; 7-10 Tbsp a few dashes of liquid sweetener; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

195 g Flour
1 TEASPOON Baking Powder
1 pinch Salt
36 g Diabetic sweetness
40 g Butter
100 ml low-fat milk
1 Egg Yolk
200 g Raspberries
200 g Mascarpone
7-10 Tbsp a few dashes of liquid sweetener
7-10 Tbsp Flour
baking paper

Directions

1
Sift flour and baking powder, mix with salt and diabetic sweetener. Add cold butter in pieces and knead. Add milk and quickly work everything into a smooth dough. Cover and chill for about 20 minutes. Knead dough briefly and roll out to a thickness of approx. 2 cm on a floured work surface. Cut out 12 circles with a round cookie cutter (5 cm Ø). Place the scones on a baking tray lined with baking paper and brush with whisked egg yolk. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the meantime, mix the halves of the raspberries and lightly add mascarpone. Season to taste with a little sweetener if necessary. Serve the scones immediately with raspberry cream and remaining raspberries
2
You can exchange these ingredients: Prepare the dough with 40 grams of sugar instead of diabetic sweetener. For the raspberry cream, take 250 g of mascarpone and 50 g of raspberry jam
3
Waiting time approx. 20 minutes / 1 1/2 BE
4
Tip: Scones taste best fresh, but can be prepared well. Place the cut out scones covered in the refrigerator and bake them fresh just before serving