Some people might think of a scone as being unhealthy, however, I believe that with a few tweaks you can make a healthier version, meaning you can still enjoy this delicious traditional food.
Some tweaks I've used in this recipe include:
*using a wholemeal flour (spelt is best) which is full of fibre, compared to the standard refined wheat flour which causes spikes in insulin levels and won't leave you as full as wholemeal
*not adding in refined sugar, sweetening instead with fruit
*using organic, good quality ingredients where possible e.g. in the fruit and dairy products
 |
| Better for you blueberry lemon spelt scones |
I like to use spelt flour as it is finer than wholewheat flour meaning you don't get the coarse texture but still get the benefit of the fibre
Better for you blueberry lemon
scones (makes 7/8)
*If not allergic to gluten then use spelt as buckwheat can have a strong taste, if you do need to use it, mix it 50:50 with another
gluten free (GF) flour to make the taste more favourable.
-500g wholemeal spelt flour (or use *buckwheat/brown rice etc for GF option)
-15g baking powder
-3g salt
-125g softened butter
-225ml milk (use buttermilk if you want more of a rise)
-1 medium egg
-125g blueberries
-zest of 2 lemons
optional/if needed: Juice 1 small lemon
Directions
Preheat the oven to 180C
Add
the baking powder, salt and zest to the flour then stir.
Cube the butter
then rub the butter into the flour.
Chop any big blueberries in half and add all
the berries to the flour.
Beat the egg into the milk then mix everything
together gently with a spoon, don’t over mix or use an electric beater for this
part otherwise they can end up very dense.
Add the lemon juice if your mix
looks a little dry.
Tear off handfuls of dough, shape into balls and place onto
baking parchment then bake at 180C for approx. 18-20 mins.
Finally, add your favourite topping & enjoy with a cup of tea or coffee.
Labels: Breakfast, snack
