Do not say I did not warn you, but this 5 Ingredient Mayo Splenda No Calorie Sweetener Scones is super easy and then incredibly delicious.
Scones originate from the Scottish ‘bannock’, which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour.
8 Amazing facts you didn’t know about Scones
No matter how you like to eat a scone, your trusty afternoon tea treat has a bit of a secret history buried within the clotted cream and jam center that’s really worth bringing to the surface…
5 Ingredient Vegan Mayo Splenda No Calorie Sweetener Scones
Do not say I did not warn you, it's super easy and then incredibly delicious.
Ingredients
- 2 cups self-raising flour
- 4 tablespoons Vegan mayonnaise (*Feel free to use regular Mayonnaise, I only had Hellmann's Vegan Mayonnaise in the fridge)
- 1 cup 1% milk (**Full cream will also work, but I only stock 1% so that's what I use).
- 1 teaspoon Splenda No Calorie Sweetener (***You can use regular sugar if you prefer)
- ½ cup sharp flavored grated Cheddar cheese (****I use Armstrong Triple cheddar shredded cheese)
Instructions
- Mix the flour, sweetener, and cheese.
- Mix milk and vegan mayo and add to flour, mix lightly.
- Spoon into a well-greased extra-large cupcake pan (I made 6).
- Sprinkle red pepper, paprika, or Aromat, and lastly some parsley, and then add a liberal amount of grated cheese on top.
- Bake at 200°C / 400°F for 10-12 minutes or until a skewer inserted in the middle comes out clean.
- Let them cool down and then run a knife around the edged to get them out and leave them on a wire rack to cool down.
- If not, add a liberal amount of butter and whatever other toppings and enjoy them warm with a cup of coffee.
- I had mine with some Marmite and additional cheese.
You will notice that I have modified all the ingredients to suit what I had available, as I did not want to go to the shop for any extra ingredients, so this is my own highly adapted version
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes - Saffas Daily Recipes
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 248Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 11mgSodium 610mgCarbohydrates 35gFiber 1gSugar 3gProtein 8g
EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.
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Always difficult to know how much liquid to put into scones which puts me off, the muffin pan will take away the doubt! My mother used to make incredible savoury scones and I’ve never been able to pull it off, looking forward to trying.
Pamela
http://www.style-yourself-confident.com
Thanks Pamela. Hope you like it, everybody has a different taste, so what I prepare and like may not be the case for you. Please let me know. Do you perhaps have the recipe for your mother’s savory scones and care to share it with me? Thanks in advance
I put a pinch of Cayenne in my scones, gives them a kick and surprise. Mind you I love chilli, not for everyone though
I am a wimp, not one for chili, but we all love different types, and that’s good
Thanks for this recipe. I like the idea of putting the dough in muffin pans. Terri
Hi Terri. I must admit that I more and more make use of muffin pans or small size baking pans as its only two of us at home and its easier to portion and not waste anything
I have listened about the recipe for the first time. It’s looking so delicious. Can’t wait to try it out
Thank you for Abida – I appreciate you popping in and hope you will have an opportunity to try this out and let me know how it turned out for you
I put a teaspoon of English mustard in my scones with the paprika to give a great bite. Half Scittish myself but a long time since I heard the scone history. Great post Esme.
Thanks Ellen. I should remember the mustard. Do you use dry powder mustard or ready made mustard?