When I think of Scones…I think of being back in Britain, high-tea and classic etiquette. There is something about these little gems that represent Britain in a nutshell. If I walk into a bakery, Scones would be my number one choice; topped with a fresh homemade jam and some gorgeous, thick, greek yoghurt – they are simply divine.
I came back from a weekend trip to Oman and was delightfully surprised to find a fridge full of amazing fresh fruits, vegetables, cold cuts and everything else I love (boyfriends can be incredibly thoughtful from time to time…!). Usually when I’m let loose in the supermarket I become a kid in a candy shop, the delicious fresh food just gets the better of me…but to come home and find a fridge full to the brim is even better!
In amongst my packed fridge were four punnets of colour-popping blueberries. What. A. Treat. That may sound silly but honestly fresh berries are expensive in Dubai. I remember them always being one of the dearer items in a UK supermarket but it can get silly here; anywhere from about £5-£7 for a small punnet of blueberries. My suggestion would be to make your way to a local food market if you can.
So apart from loading up with sweet, antioxidant-rich blueberries, I thought I would take advantage and get baking! Blueberry Scones…Blueberry Muffins…Blueberry Pancakes…Blueberry anything is mouthwateringly delicious. As blueberries are so naturally sweet, when they are baked and heated up, the juices explode into the scones (or whatever else you’re cooking), and add an unmistakable nectarous taste. Blueberries also have a low GL (Glycemic Load) which means the natural sugars released into your body do so slowly, minimising the typical effects of eating something sweet.
It was the first time I’ve given blueberry scones a shot in the kitchen, or scones alone for that matter, but I didn’t think I could go too far wrong when combining two of my favourite loves. The added lemon came from inspiration from the fabulous Cookie & Kate food blog and I adapted their recipe into a healthy and guilt-free bunch of lemon and blueberry scones, with no refined sugar and no butter.
It’s sweetened with homemade apple sauce, super easy to do and incredibly versatile so a great one to make in a big batch and freeze. You can have a look at my recipe for that here. I dolloped the scones with greek yoghurt, a tablespoon of apple sauce and a few extra blueberries! You can of course use jam but I didn’t have any with me and well…I couldn’t possibly wait!
Enjoy and remember to tag me in your creations @LeanLivingGirl!
- 1 cup self-raising flour
- 1 cup whole-wheat bread flour
- 1 tbs baking powder
- ¾ cup fresh blueberries
- 3 tbs greek yoghurt
- 3 tbs unsweetened apple sauce
- 1 pinch of salt
- zest of one lemon, finely chopped.
- 1 Tbs whole-fat milk *You can use skimmed if you have it but whole-fat is more nutritious
- 1 tsp coconut oil for greasing muffin tin.
- *Optional: Coconut Palm sugar to sprinkle on top
- Pre-heat the oven to 210℃
- In a large bowl, mix the flours, baking powder and salt.
- Add the greek yoghurt and combine well with a spoon.
- Then add the blueberries, apple sauce and lemon zest and stir.
- Finally add the milk and knead the dough for just a few minutes to make sure everything is combined. If the dough is still too dry then add one more Tbs of milk. *It's ok if a few of the blueberries burst - adds to the look!
- Separate into 7 balls and press down into a greased muffin tin.
- *For added sweetness you can sprinkle some coconut palm sugar over the top
- Bake in the oven for 20-25 minutes until starting to turn golden brown and are springy to touch.