Scones with a fruity twist
Not much beats the taste of freshly baked scones straight from the oven and this fruity version with the healthy addition of berries and served with yoghurt instead of cream is right up there with the best of them.
A little easier on the waistline and with certainly no compromise on taste. But if you really wish to treat yourself then a drizzle of melted white chocolate over each one will undoubtedly do the trick – delicious!
Prep time: 15 mins
Cooking time: 15 mins
- 500g plain flour, plus extra for dusting
- 2 tbsp caster sugar
- 2 tbsp baking powder
- 100g butter or margarine
- 320ml milk
- 150g berries of choice (e.g. raspberries, blueberries, blackberries)
2 tbsp milk
The butter or margarine can be substituted with a vegan variety and the milk could be plant-based if wished.
To serve: 50g melted white chocolate (optional), yoghurt and jam
What to do:
Preheat the oven to 200Fan/220C and line 2 baking trays with parchment paper.
Sift the plain flour into a large mixing bowl and stir in the sugar and baking powder. Cut the butter into cubes and rub into the flour until the mixture resembles fine crumble.
Gradually pour in the milk, stir with a spoon and then bring together with your hands. Carefully fold in the berries.
Place the dough onto a floured work surface and shape into a large round, about 2cm thick. Use a cutter (about 6cm diameter) to carefully cut out the scones and transfer to the lined baking tray. Bring any leftover dough pieces together into a ball, flatten and continue to cut out scones.
Brush the top of the scones with the milk (being careful to not cover the sides) and sprinkle over some sugar.
Put the scones into the oven and bake for 12-15 minutes until golden and risen. Remove the scones from the oven and transfer them to a wire rack to cool. Drizzle each scone with the melted white chocolate. Serve with yoghurt and jam.
Recipe courtesy of: Lovefreshberries
Melina - Assistant Editor
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