For those who are watching their weight, try this deliciously light lemon blueberry scone recipe.
- 250g plain flour
- 250g half fat Greek natural yoghurt
- 150g blueberries, fresh or frozen, defrost frozen before use
- 4 tbsp. caster sugar
- 1 tbsp. grated lemon zest
- 50g butter
- 1 egg
- Pinch of salt
- 2 tsp. baking powder
- ½ tsp. bicarbonate of soda
Preheat the oven to 200C and grease and line a baking tray.
Sift together the flour, salt, baking powder and bicarb. Stir in the sugar and lemon zest.
Mix together the yoghurt and egg in a separate bowl.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Mix the yoghurt mixture into the flour mixture. Mix the wet mixture together with the dry mixture until just combined, and then fold in the blueberries.
Stir until just holding together.
Make the scones by dropping 1 tbsp. at a time of scone mixture onto the baking tray.
Bake the scones for 15-20 minutes or until they're browned.