Recipe may contain gluten, milk, wheat and lactose.
Using spelt flour instead of regular flour to boost fibre, the classic blueberry scone has taken a healthier turn with this easy recipe!
300g (2 cups) spelt flour, plus extra, to dust
3 tsp baking powder
2 1/2 tbsp rapadura sugar
260g (1 cup) natural yoghurt
125ml (1/2 cup) milk
70g (1/2 cup) fresh blueberries
5 Method Steps
Step 1Preheat oven to 220C/200C fan forced. Dust a large baking tray with flour(300g (2 cups) spelt flour, plus extra, to dust).
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Step 2Sift the flour and baking powder (3 tsp baking powder) into a large bowl. Add 2 tbsp of the sugar (2 1/2 tbsp rapadura sugar) and stir to combine. Make a well in the centre.
Step 3Whisk together the yoghurt (260g (1 cup) natural yoghurt) and milk (125ml (1/2 cup) milk) in a jug. Reserve 2 tsp. Pour remaining milk mixture into the flour mixtureUse. a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Add the blueberries (70g (1/2 cup) fresh blueberries).
Step 4Turn onto a lightly floured and roll the dough gently into a ball. Gently fold the dough to incorporate the berries. Press the dough into a 2cm-thick disc. Use a 6cm round pastry cutter to cut 12 rounds from the dough. If necessary, press scraps together to form last scone.
Step 5Place the scones on tray, just touching. Brush the tops with the reserved milk mixture. Sprinkle lightly with remaining 2 tsp sugar. Bake for 15 minutes or until risen and golden. Serve warm.
Spelt flour often comes in a 300g pkt, so you can use regular plain flour to dust if you prefer.