Does it get any more British than delicious scones?! I don’t think so!!
Recipe by Aime Forster.
Mini Lemon Blueberry Scones
2nd June 2018
: 14-16
: Medium
Does it get any more British than delicious scones?! I don't think so!!
Ingredients
- 2 Cups Wholemeal Flour
- 1 Tbsp. Baking Powder
- 1/4 Tsp. Sweetia
- 5 Tbsp. Coconut Oil (solid)
- Zest of 1 Lemon
- 1 Cup Blueberries
- 1/2 Cup Almond Milk
- 1/2 Cup Greek Yoghurt
Directions
- Step 1 Pre-heat oven to 220 degrees C and line a baking tray with non-stick baking paper.
- Step 2 Pop all dry ingredients in a bowl, mix and then add cocoon oil.
- Step 3 Using your fingers mix the coconut oil into the dry ingredients until it forms a crumbly-like texture
- Step 4 then add lemon zest and blueberries and mix with a spoon.
- Step 5 In a separate bowl (I used a measuring jug) mix the almond milk and greek yoghurt together
- Step 6 add to the dry mixture and mix in well to form a dough.
- Step 7 Roll the dough out so that it is around 2cm thick and use a cutter to cut into scones.
- Step 8 Place on the baking tray and bake for 12-15 minutes, until golden.
- Step 9 Remove from the oven and leave to cool a little.
- Step 10 You can serve them nice and warm with jam or leave them to cool completely and store in an airtight container for up to 3 days.
