wholemeal fruit scones

  • ¾ cup (110g) CSR Sugar Coconut Sugar
  • ½ cup (125ml) light-flavoured extra virgin olive oil 
  • 1 cup (250g) plain thick yoghurt
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon vanilla extract
  • 2½ cups (300g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting
  • 3 teaspoons baking powder
  • 1 cup (125g) frozen blueberries
  • 1 cup (125g) frozen raspberries
  • milk, for brushing
  • 2 tablespoons CSR Sugar Demerara Sugar, for sprinkling
  1. Preheat oven to 180°C (350°F).
  2. Place the coconut sugar, oil, yoghurt, lemon rind and vanilla into a bowl and whisk to combine.
  3. In a separate bowl, combine the flour and baking powder. Make a well in the centre, add the yoghurt mixture and use a butter knife or a flat spatula to gently mix the dough until almost combined+. Add the frozen blueberries and raspberries and stir to combine.
  4. Lay the dough out onto a large baking tray lined with non-stick baking paper.
  5. Using lightly floured hands, bring the dough together and flatten out into a rough 12cm x 18cm rectangle.
  6. Using a sharp knife, cut into 8 pieces and separate to have 1 cm between each piece. Brush the scones with milk and sprinkle the top with demerara sugar. Bake for 40–45 minutes or until golden brown. Makes 8

+ It is important to work quickly when using yoghurt and baking powder as these contain active ingredients.

Photography: Chris Court

 

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