Ingredients:
\n1 cup self-rising flour, sifted\n¼ teaspoon salt
\n1 tablespoon Naturally Sweet Xylitol (feel free to substitute sugar)
\n80 ml thickened cream
\n60 ml full cream milk
\nextra thicken cream for brushing
\noil spray
\nbaking paper
\nextra flour for floured surface
\njam of choice (optional)
\ncream (optional)\n\n
Methods:
\n1. In a large bowl, whisk flour, cream, salt and sugar until combined.\n2. Make a well in the middle and pour in milk; whisk until combined.
\n3. Remove dough from bowl onto floured surface; knead slightly so dough is smooth.
\n4. Roll dough to 1 inch thick; using cutter, form mini scones; place dough on a flat tray with lightly oil sprayed baking paper.
\n5. Pre-heat oven to 180C.
\n6. Bake for 10 minutes or until lightly golden brown.
\n7. Remove and place on wire rack to cool before adding jam and cream.\n\n
