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!)
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.
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
Milk to mix (about 6 tablespoons)
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.