Fruity Scones

Scones are popular for afternoon tea in England and with fruit added they make a great quick and easy, healthy option. They are really light and tasty too.

These scones include a good source of fibre and the fruit will count as one of your ‘five-a-day’. They are delicious buttered or served warm with some natural yoghurt (healthier than cream!)

SAM_4101

The recipe makes six to eight scones, depending on how big you make them, and they can be kept for a few days in an airtight tin or frozen on the day of baking once cooled.

Ingredients:

100g brown spelt flour

100g rice flour

2 teaspoons baking powder

1 teaspoon ground ginger

50g low fat spread (suitable for baking)

150g grated apple (peeled)

50g chopped dried prunes

50g sultanas

Milk to mix (about 6 tablespoons)

Method:

Preheat the oven to 200c and prepare a baking tray. Mix together all the dried ingredients then rub in the spread with your fingertips. Add the fruit and then mix to a soft consistency by adding as much milk as needed. Roll into balls (6-8) then flatten the top a little when you put them onto the baking tray. Bake for 15 – 20 minutes until golden brown.

BS Edge

 

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