In June I made a big lifestyle change. I stopped eating refined sugar. I know that sounds totally bonkers but for me it’s a good choice. My family are prone to type 2 diabetes which is often caused by diet, on top of which I have a mood disorder and sugar highs and lows can worsen mood swings.

Now obviously I’m not going to let a little thing like no sugar hinder my baking. I love baking, and cake, too much to not find alternatives. So I made myself some sugar free scones and had them with strawberries and cream, delicious. Here’s how;


115g chilled butter

450g Self Raising Flour

1 tsp baking powder

1 tsp salt

3 tablespoons agave nector

1 cup of milk


Preheat the oven to 190 C/ 375F/gas 5. Grease a baking tray.

Sift the flour and baking powder into a mixing bowl, add the salt and butter and and rub until the mixture resembles fine breadcrumbs.

Add the sugar and the milk and mix to form a soft dough.

Sift flour onto a clean work surface and roll the dough out to 2.5 cm thick using a rolling pin. Cut out scones with a 6cm round cutter.

Place the scones on the baking tray so that they are touching each other, which helps the scones to rise straight. Brush the tops of the scones with milk.

Bake for 12-15 mins until the scones are golden brown and sound hollow when you tap it on the bottom. Transfer to wire rack and serve warm with jam and cream.