Scones

A classic scone, made the CoreBake way — low carb, fibre-rich, and made with simple ingredients. These scones have a tender, lightly crumbly texture and can be enjoyed plain or customised to suit your taste. If you can resist them straight away, they’re even better the next day, when the texture and flavours have had time to settle.

Prep Time

Cook Time

Servings

Difficulty

10 mins

30 mins

8 scones

Easy

Prep Time

10 mins

Cook Time

30 mins

Servings

8 scones

Difficulty

Easy

Easy Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

PRINT RECIPE

Ingredients

75g CoreBake
3 tbsp (~30g) preferred sweetener or sweeten to taste
1 tsp baking powder
70g cold cubed butter
40g cold coconut youghurt
1 medium egg
1 tsp zest of lemon
1 tsp vanilla extract

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 709
Fat: 62.2 g
Protein: 7.2 g
Carbohydrates: 5.4 g; of which sugars: 0.4 g
Fibre: 64.4 g**

Nutritional values per scone*

Energy (Kcal): 118 Kcal
Fat: 10.4 g
Protein: 1.2 g
Carbohydrates: 0.9 g; of which sugars: 0.07 g
Fibre: 10.7 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
In a bowl, mix together the CoreBake, baking powder, and sweetener.
Add the cold, cubed butter and rub it into the dry ingredients until the mixture resembles fine crumbs.
Add the egg, coconut yoghurt, lemon zest, and vanilla extract. Gently and quickly bring the mixture together by hand until a rough, slightly crumbly dough forms.
Try to keep the dough as cold as possible. Use cold butter and cold yoghurt, work quickly, and avoid overworking the dough so the butter doesn’t begin to melt.
Shape the dough into a disc approximately 18 cm wide and 1.5 cm thick. For taller scones, shape it into a slightly smaller, thicker disc.
Cut into 8 wedges, cover, and chill for 20 minutes.
Place the chilled scones on a lined baking tray, leaving some space between them to allow for rising. Lightly brush the tops with coconut cream and, if desired, sprinkle with granulated sweetener.
Bake at 175°C for approximately 30 minutes, or until golden brown.
Transfer to a wire rack and allow to cool completely before serving. For the best texture and flavour, these scones are even better the next day.