Blueberry Lemon And Yoghurt Scones | Donna Hay

Name: Blueberry Lemon And Yoghurt Scones | Donna Hay
Ingredients: ½ cup (75g) coconut sugar; ⅓ cup (80ml) light-flavoured extra virgin olive oil; 1¼ cups (350g) plain thick yoghurt; 1 teaspoon vanilla extract; 2 teaspoons finely grated lemon rind; 1 cup (120g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting; ¾ cup (120g) buckwheat flour; ½ cup (60g) almond meal (ground almonds); 2 tablespoons white chia seeds; 3 teaspoons baking powder; 2 cups (250g) frozen blueberries; demerara sugar, for sprinkling; store-bought creamed honey, to serve

www.donnahay.com.au

These are my deliciously simple, super tasty blueberry, lemon and yoghurt scones from my book One Pan Perfect.

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Ingredients

½ cup (75g) coconut sugar
⅓ cup (80ml) light-flavoured extra virgin olive oil
1¼ cups (350g) plain thick yoghurt
1 teaspoon vanilla extract
2 teaspoons finely grated lemon rind
1 cup (120g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting
¾ cup (120g) buckwheat flour
½ cup (60g) almond meal (ground almonds)
2 tablespoons white chia seeds
3 teaspoons baking powder
2 cups (250g) frozen blueberries
demerara sugar, for sprinkling
store-bought creamed honey, to serve

Blueberry Lemon And Yoghurt Scones | Donna Hay

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Ingredients

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