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Healthy blueberry scones recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Healthier blueberry scones made with spelt flour for extra fiber and a lighter, lower-calorie twist on the classic recipe.
Ingredients:
  • 300g (2 cups) spelt flour, plus extra, to dust
  • 12.00 gm baking powder
  • 50.00 ml rapadura sugar
  • 260g (1 cup) natural yoghurt
  • 125ml (1/2 cup) milk
  • 70g (1/2 cup) fresh blueberries
Instructions:
  • Preheat your oven to 220C/200C fan forced and lightly dust a large baking tray with flour.
  • In a sizable bowl, sift together the flour and baking powder. Stir in 2 tbsp of sugar until combined, then create a well in the middle.
  • Combine yoghurt and milk in a jug, reserving 2 tsp. Pour the rest into the flour mixture. Use a knife in a cutting motion until mixed and starting to hold together. Fold in blueberries.
  • - Lightly flour a surface and gently shape the dough into a ball. Fold in the berries with care. - Pat the dough into a 2cm-thick circle and use a 6cm round cutter to make 12 scones. - Combine any remaining dough scraps to make the final scone if needed.
  • Arrange the scones closely on a baking tray. Brush the tops with the leftover milk mixture, then sprinkle with the remaining 2 tsp sugar. Bake for 15 minutes, or until they are golden brown and puffed up. Serve the delicious scones while still warm.

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