Classic scones with jam and cream

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Enjoy a typically English afternoon treat with these light and lovely scones. They've all the indulgence without the guilt! And are perfect with a cup of tea.

  • 250 g White Self Raising Flour
  • 2 teaspoons Caster Sugar
  • 3 teaspoons, level Low Fat Spread
  • 120 ml Buttermilk, 8 tbsp
  • 60 g Half Fat Crème Frâiche
  • 2 teaspoons Artificial sweetener
  • 4 teaspoons, heaped Low Calorie Jam

Preheat oven to 200°C/fan 180°C/Gas Mark 6. Line a baking tray with baking paper.

Combine flour, sugar and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Alternatively, place in a food processor and process until you have a breadcrumb consistency. Transfer to a large bowl.

Make a well in centre of mixture. Add buttermilk and stir using a flat bladed knife until dough almost comes together. Turn onto a lightly floured surface. Knead gently to bring dough together.

Roll dough until 2cm thick. Dip a 6cm round biscuit cutter into flour to prevent dough from sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together re-roll and cut out more scones. Makes 8 in total.

Place scones 5cm apart on prepared tray. Bake for approximately 15 minutes, or until lightly golden and hollow when tapped on top. Serve scones warm with jam.

While scones are baking, combine crème frâiche and sweetener in a small bowl and stir to combine. Refrigerate until ready to use. Serve scones warm with jam and creme fraiche mixture.

These are best eaten the day they are made. They are also suitable to freeze for up to 3 months.

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