Sometimes when I’m working I get an overwhelming desire for cake that I just can’t ignore. Problem is, I’m working. I can’t stop and whip up an Opera Cake. Times like these call for scones. The perfect work from home baking break, they take half an hour max from first shake of the flour to first bite and they don’t call for many ingredients either.
I’m trying to reduce the amount of sugar I eat because it makes me feel like crap (weep) so I thought I’d have a play with my usual go-to scone recipe. I had some honey flavoured Greek yoghurt in the fridge (Rachel’s, not that this is sponsored, it’s just thick and creamy, sugar-free and delish) and some blueberries crying out to be used and so my sugar free blueberry & yoghurt scones were born.
The perfect afternoon pick me up, I sat and savoured the break and the silence and the scone. Yum.
Easy Sugar Free Blueberry Scones
350g Self raising flour
85g Chilled butter, cubed
200g Honey flavoured full fat Greek yoghurt
2 tbsp Milk
1 tsp Vanilla extract
½ cup Blueberries
Jam, lemon curd, cream or butter to serve.
Preheat oven to 220ºC and pop a baking tray in the centre of the oven to heat.
Place the cubed butter and flour into a bowl and rub together until the mixture resembles fine breadcrumbs. In a small jug mix the yoghurt, milk and vanilla extract together until smooth. Make a well in the centre of the flour mix and pour in ¾ of the liquid. Using a butter knife, stir to combine and bring it together to form a dough. If it’s too dry, add a little more of the liquid until it’s just wet enough for you to press it into a ball. You want to work with the dough as little as possible to get the lightest scones you can.
Tip onto a floured surface and very gently flatten the ball into a disc about 2cm high. Use a floured scone cutter to cut into scones. Just press the cutter straight down into the dough, don’t twist it as it’ll stop the scones from rising as well. You can brush the tops with lightly beaten egg, or a little milk if you want super golden tops.
Place the scones close together on a piece of baking parchment on the hot baking tray, leaving about ½cm gap between them. They don’t spread much but them being close together helps them to rise up I think. My granny told me this and I’m not arguing with her.
Bake for 12-14 minutes, keeping an eye on them and removing when the tops are golden.
Eat with any jam you can find and cream. Or butter. I had some lemon curd I made using this super microwave lemon curd recipe so I devoured them with lemon curd and cream. Amazing.