Almond scones with vanilla yoghurt and crushed berries

These healthier almond scones are a quick and delicious baking recipe served with yoghurt and crushed berries.

Serves: 10
Time to make: 40 mins

Ingredients

1¹/³ cups self-raising flour, sifted
½ cup coconut flour, sifted
1 teaspoon baking powder, sifted
½ cup almond meal (see tips)
3 tablespoons reduced-fat spread
2½ tablespoons icingfrostingX sugar
²/³ cup trim milk, plus extra to brush
1½ cups low-fat plain yoghurt
1 teaspoon vanilla bean paste
1½ cups fresh or frozen raspberries

Instructions

1 Preheat oven to 200°C. Lightly grease an oven tray.

2 Into a large bowl, place flours and baking powder. Add almond meal, spread and 1½ tablespoons of the icing sugar. Using your fingertips, lightly rub mixture together to resemble fine crumbs.

3 In the centre of the flour mixture, make a well and add in milk and ½ cup of the yoghurt. Using a knife, mix together to form a soft sticky dough. Turn the dough out onto a lightly floured surface. Pat out until 3cm thick. Using a 5cm round pastry cutter, cut 10 scones from dough.

4 On the prepared tray, place the scones side by side. Brush the tops with milk and bake for 10-12 minutes, or until the scones have risen, are golden brown and sound hollow when lightly tapped. Transfer to a clean tea towel. Wrap tea towel around the scones.

5 In a bowl, whisk remaining yoghurt, vanilla bean paste and 1 teaspoon of the icing sugar. In a second bowl, place raspberries with the remaining icing sugar and use the back of a fork to gently crush.

6 Serve scones with yoghurt and crushed raspberries.