Since returning from London, I have been thinking of those yummy scones at Harrods and Bea at Bloomsbury. But I knew those were not the best tea time desserts as they were filled with butter in the recipe and only taste nice with a gd dollop of clotted cream. It was another intense surfing till I found a recipe. This is a keeper - the simplest recipe without the hassle of much mess n healthy to boot. While family is resting and talking at dinner table, this is easily whipped up in less than 10 mins prep and into oven. Another 12 mins in the oven and we have a dozen scones. We now have a ready stash of these scones in our fridge most of the time:)
Butterless Scones [adapted from recipefinder.msn.co.nz]
2 cups organic self raising flour
1 cup low fat milk /skim milk
1/4 cup low fat yoghurt [I get those with berries in them for the natural flavors]
1/4 grapeseed oil
3 tsp organic cane sugar
1/4 cup of dried fruits [cranberries, blueberries etc]
These taste especially good with rose petal jam and makes me feel better when I spread a layer of butter on it:)
1. Preheat oven to 220°C (220°C fan–forced). Lightly grease and flour a baking tray. Sift flour and ¼ teaspoon salt into a medium bowl and make a well in centre. Lightly whisk milk, yogurt and oil together in a small jug. Add to flour, stirring quickly with a round-bladed knife.
2. Drop heaped tablespoons of dough onto prepared tray, 3cm apart. Bake for 12-15 minutes, until risen and golden. Serve warm with jam.
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