Blueberry Lemon And Yoghurt Scones
These are my deliciously simple, super tasty blueberry, lemon and yoghurt scones from my book One Pan Perfect.
Keywords
- blueberry scones
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Cooking tools:
- Mixing bowl
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Chef's knife
- Spatula
- Baking sheet
- Parchment paper
- Oven
Ingredients
- ½ cup (75g) raw sugar or brown 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
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