Healthier blueberry scones

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!

6 Ingredients

  • 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 1

    Preheat oven to 220C/200C fan forced. Dust a large baking tray with flour

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    (300g (2 cups) spelt flour, plus extra, to dust).

  • Step 2

    Sift 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 3

    Whisk 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 4

    Turn 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 5

    Place 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.
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Recipe Notes

Spelt flour often comes in a 300g pkt, so you can use regular plain flour to dust if you prefer.

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