Recipe: Sneaky Scones

As of this week, our UK friends can order LOAM with free local shipping, no tariffs, no hassle. Just in time, too, since the fiber gap in the UK is just as wide as the US. To celebrate our launch in the UK, we’re giving this beloved teatime classic a delicious little upgrade—so you can enjoy all the buttery comfort of a traditional scone, with a wholesome twist tucked inside. Serve warm with jam, a dollop of cream, and a proper cup of tea.

Recipe: Sneaky Scones

Ingredients

UK Measurements

• 100 g unsalted butter (cold/cubed, not baking spread)

• 1 serving of LOAM Prebiotic Fiber Formula

• 1 tsp baking powder

• 1/4 tsp salt

• 350 g self raising flour (plus extra for dusting)

• 50 g caster sugar

• 1 tsp vanilla extract

• 1 tsp lemon juice

• 100-150 ml whole milk (warm)

• 1 egg (to glaze)

US Measurements

• 2 ¾ cups all purpose flour

• 1 serving of LOAM Prebiotic Fiber Formula

• 4 tsp baking powder

• 1⁄4 tsp salt

• 1⁄4 cup caster/superfine sugar

• 7 tbsp cold unsalted butter, cubed

• 1 tsp vanilla

• 1 tsp lemon juice

• 1⁄3–1⁄2 cup warm whole milk

• 1 egg (to glaze)

Method

1. Heat the oven to 220 ˚C / 200 ˚C fan (430 ˚F) and place a lined baking tray in the oven to preheat.

2. In a large bowl, mix together the flour, LOAM, salt, baking powder, and sugar. Cut the butter into the mixture until it resembles coarse breadcrumbs.

3. Alternatively, add the flour, LOAM, salt, baking powder, sugar, and butter into a food processor and pulse until it resembles coarse breadcrumbs.

4. Add the lemon juice and vanilla to the mixture.

5. Slowly add the warm milk. You may not need all of the milk, so mix while adding and stop when the dough comes together.

6. Dust a work surface with some flour and tip the dough onto it.

7. Roll the dough out until it is about 4-5cm (1.5-2 in.) thick.

8. Dip a 5cm (2 in.) round cutter into the spare flour and cut out the scones. A small drinking glass works! Repeat this until you finish up all the dough.

9. Take the tray out of the oven carefully and place the scones onto it. Brush the tops with the beaten egg. 

10. Bake in the oven for 10 minutes.

11. Serve with butter and jam.

19g fiber per batch.