Linzer Tart Scones

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Tender and crumbly scones are hands down one of my favorite treats to bake. I also love a traditional linzer tart cookie with its sweet jam filling and nutty almond crunch. Let’s combine the two and while we are at it make them sugar-free. Perfect with a warm beverage these cinnamon laced triangles with a touch of jam are simply the best. Linzer tart scones are actually a remix of a recipe I have been baking for nearly 30 years with an aim to make them healthier. Small changes like eliminating sugar make a big difference in improved health over time. Selected for the Steviva Blogger Recipe Challenge here is what I did.

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Sugar-free with a big boost of protein from almonds and almond flour these scones get their sweetness from all natural Fructevia. Fructevia looks just like granulated sugar, but with twice the sweetness a little goes a long way. Did you notice how brown these scones are? That’s because fructevia bakes up just like sugar with all the golden goodness. Not only that these scones are tender and flaky with lovely crunchy, crumbly almond bits. What’s not to love about a healthy-full of flavor-jam topped scone? Tender, sweet, flaky, nutty….sounds a lot like me!

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While I loved them warm from the oven the truth is the flavors are even more fantastic the next day. Like a linzer tart the cinnamon, almonds and zest meld together and the jam just sinks into the dough. Unlike other sugar-free sweeteners the Fructeviva leaves no aftertaste. It’s super clean and a total healthy win. Even my brother, the doctor, approves. He explained that using products like Fructevia helps to reduce inflammatory processes on the body.

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Here is the quick drill on mixing up a simple batch of scones. Whisk the dry ingredients together; cut in the butter until crumbly. Then whisk the wet ingredients together.

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Make a well in the center of the dry ingredients and pour the wet in. Blend the two just until the dry ingredients are moistened. Knead the dough 3 or 4 times and pat it into a circle right on the baking sheet. Edge with the almonds and fill a small indent with your favorite sugar-free jam. Raspberry is traditional, but I used blackberry here.

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Linzer Tart Scones

1 cup unbleached all-purpose flour

1/2 cup white whole wheat flour

½ cup almond flour

1 ½ tablespoons Fructevia

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. grated orange zest

¼ cup cold, unsalted butter

2/3 cup half-and-half

1 egg

2 to 3 teaspoons no sugar added jam or whole fruit preserves

Heat oven to 400ºF. Line baking sheet with parchment paper. In large bowl, combine flours, fructevia, baking powder, salt, cinnamon and zest; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto well-floured surface; knead lightly 4 times. Pat or roll dough into 8” circle on prepared baking sheet. Sprinkle edge with almonds. Cut into 8 wedges; do not separate. Make an indentation in each scone with tip of your index finger; fill with ¼ teaspoon of jam. Bake 18-20 minutes or until edges are golden. Cut through scones. Serve warm.

Nutrition Facts
Servings: 8
Per Serving % Daily Value*
Calories 210  
Total Fat 12.4g 16%
Saturated Fat 5.5g 28%
Trans Fat 0g  
Cholesterol 43mg 16%
Sodium 206mg 9%
Potassium 271mg 6%
Total Carb 21.1g 7%
Dietary Fiber 2.3g 8%
Sugars 0.6g  
Protein 5.5g  
Vitamin A 9% · Vitamin C 1%
Calcium 10% · Iron 8%
*Based on a 2,000 calorie diet

Thanks Steviva for sharing your products with me. Quite a learning opportunity to know that all natural Fructevia bakes up just like sugar, tastes delicious and will lead me to better health.

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