These unique, rustic-looking scones are made using a tasty, nutrient-rich seeded flour, as well as flaxseeds and blueberries.
Ingredients
- cooking spray, for oiling
- 9¾ oz (275 g) wholemeal seeded flour, plus extra for dusting
- 3½ oz (100 g) oatmeal
- ½ oz (15 g) milled flaxseed
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp salt
- 3 heaped tbsp stevia granules
- 4½ oz (125 g) small blueberries
- 1 lemon grated rind
- 9 fl oz (275 ml) low-fat natural yogurt
- 2 tbsp groundnut oil
- ½ lemon juice
- 3½ fl oz (100 ml) skimmed milk
- 4¼ oz (120 g) reduced-fat sunflower spread, to serve
How to Make It
Preheat the oven to 200°C/400°F/Gas Mark 6. Spray a baking tray with cooking spray.
Put the flour, oatmeal, milled flaxseed, baking powder, bicarbonate of soda, salt and stevia granules into a large mixing bowl and thoroughly combine with a fork. Stir in the blueberries and lemon rind.- Put the yogurt, oil, lemon juice and milk into a jug and whisk together.
- Pour the yogurt mixture into the flour mixture and stir until you have a rough dough.
Flour your hands and divide the mixture into 12 rough balls and place on the prepared baking tray. Bake in the preheated oven for 15 minutes, or until the scones are golden and firm.- Leave to cool for 10 minutes, then spread each scone with 10 g/¼ oz sunflower spread and eat warm or cold. The scones can be stored in an airtight container for 1–2 days, or can be frozen in a strong polythene bag for up to 1 month.