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.

Nutrition Info (per serve)

Kilojoules 750kJ

Calories 179cal

Protein 8g

Total fat 6g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 7g

Dietary fibre 3g

Sodium 170mg

Calcium 140mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.