Sparkling Water Scones with Raisins and Figs

Sparkling Water Scones with Raisins and Figs

These exciting sparkling water scones get their fluffy texture from self-raising wheat flour and the bicarbonate in the sparkling water.  The sugar-free flavoured water I chose was peach and passionfruit, but there is a huge variety of flavours to experiment with.  These fruit scones are also egg-free and milk-free and packed with soluble fibre from dried figs and raisins.  The butter component was replaced with oat cream, which is lower in saturated fats.

Serves:  6

Dietary: Suitable for vegetarians, vegan, lactose-free, egg-free, nut-free

Contains: Gluten (flour, oat cream), wheat (flour), Sulphites (raisins and dried figs)

May Contain:  Sulphites (sparkling water)

Preparation time: 20 minutes

Cooking time: 25 – 30 minutes

 

INGREDIENTS

½ cup (125 ml) sparkling water (sugar-free) or sugar-free lemonade
3 – 4 (75 g) dried fig, chopped
2 cups (250 g) white self-rising flour
½ cup (40 g) gluten-free oats
½ cup (125 ml) oat cream
1 Tbsp raisins
6 Tbsp Ricotta cheese (optional)

 

METHOD

  1. Set your oven temperature to 200oC/180oC Fan/400oF/Gas Mark 6.
  2. Add oats to a blender or food processor and blend till a rough flour.
  3. Add oats and flour to a bowl and combine.
  4. Add sparkling water and cream and gently mix till combined.
  5. Add chopped dried figs and raisins and gently fold through.
  6. Add the dough to a lightly floured chopping board.
  7. Knead the dough twenty times with your fingertips.  No more and no less than 20 times.
  8. Shape into a circle (roughly the size of a dinner plate) and cut into six triangles.
  9. Place the triangles on baking paper on a tray.
  10. Bake for 25 – 30 minutes until they are puffed out, fluffy and firm to the touch.
  11. Enjoy!
  12. Optional to use ricotta cheese in the place of cream.

 

This recipe has been donated by Tarryn Guttenberg, Student Dietitian at London Metropolitan University.

 

NUTRITION INFORMATION

Per serving: 1 scone (95 g)
Total calories: 244 kcal
Fat: 4.1 g
 of which saturates: 0.6 g
Carbohydrate: 44 g
 of which sugars:
Fibre: 3.9 g
Protein: 5.7 g
Salt: 0.4 g

 

NUTRITION FACTS

  • These Sparkling Water Scones have no added sugar and are low in saturated fat.
  • They are a good source of protein, calcium, fibre and phosphorus.
  • Calcium is an essential nutrient in reducing bone mineral loss as we age.
  • If you add Ricotta cheese instead of cream as a topping, you will add more calcium and protein.
  • These Sparkling Water Scones are very easy to make for an afternoon treat or a dessert.
  • For the perfect scone, make sure your oats are gluten-free. The amount of gluten determines the rise in the scone.  The structure is too strong with too much gluten, preventing the scone from rising.  Too little gluten makes the structure weak, failing to rise and hold the air within.  The proteins within the flour form sufficient gluten when water is added.  Should you also use oats contaminated with gluten, there may be too much gluten, and the structure will not be elastic enough to rise and hold the air in.

 

VARIATIONS

  • Try using sugar-free lemonade in place of sugar-free sparkling water.
  • Soya cream could be used instead of oat cream, which may be more cost-effective.
  • Try different types of dried fruit, such as dried apricots, dried dates or dried bananas.

 

Consumer tested by Zoe Allen, Student Nutritionist from Bournemouth University

Checked by Kathy Lewis, Registered Nutritionist R.Nutr.,

 

© 2024 The Caroline Walker Trust