We had a fabulous week at West Lexham with some amazing guests, I find with retreats that guests are ravenous at all times so a quick and easy scone is an essential and these tick a lot of boxes and are quick and tasty and no diary. We don’t often get told of dietary requirements in advance so need to have ideas and recipes to quickly make beautiful and tasty n=snacks.
I’ve been on a Greek yogurt kick lately, and I’ve been intrigued by the idea of baking with an almond yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavour and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Since scones are notoriously heavy in butter, I thought they would be prime for adaptation.
The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavour. Thanks to the lighter texture of whole wheat pastry flour, they don’t taste like heavy, nutty whole wheat scones. The almond yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.
Blueberry Lemon Scones
If you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later!
- 1 ½ cups whole wheat pastry flour or whole wheat flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons raw cane sugar, plus more for sprinkling on top
- ⅛ teaspoon salt
- 5 tablespoons cold soya spread
- Zest of 1 lemon
- 1 cup blueberries (I used frozen but fresh would be even better!)
- ½ cup plain almond yogurt
- ½ cup almond milk of choice
- 1. Preheat oven to 425 degrees Fahrenheit.
- 2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
- 3. Slice soya spread and drop into dry ingredients. If you don’t have a pastry cutter, use a knife to cut the spread into tiny pieces and mix it into the flour.
- 4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
- 5. Gently mix in almond milk and almond yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- 6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- 7. Separate slices and place on a baking sheet covered in parchment paper or foil.
- 8. Sprinkle the tops of the scones with a bit of raw sugar.
- 9. Bake for 15 minutes or until light brown.