Almond scones with vanilla yoghurt and crushed berries
- 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
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)
Total fat 6g
Saturated fat 1g
Dietary fibre 3g
Make it gluten free: Use gluten-free self-raising flour and check baking powder and icing sugar are gluten free.
Almond meal is finely ground almonds. If you don’t have a pastry cutter, use an upside down glass.
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