I could not imagine that I could make scones healthy a few years ago. But then I started to experiment healthier ways, tried many different gluten free flours and vegan recipes and found these blueberry scones as well. As I do like scones, I got excited to try making them not so unhealthy.
These scones are relatively high in fibre, free of refined sugar and ready in 30 minutes when you need a quick treat for the table. Try them with different fruits, or without them if you prefer.
45 g butter (cold)
150 g oat flour
65 g spelt flour
2 tbsp cornstarch
2 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt
150 g blueberries
120 g Greek yoghurt
3 tbsp honey
1 egg + 1 egg white for wash
Mix all dry ingredients in a large mixing bowl. Grate the hard butter into the mixture and combine well.
Add the fresh blueberries and mix with a spatula carefully.
Mix the yoghurt with the honey and the egg and add to the dry ingredients. Combine well with a spatula.
Roll the dough about 2-3 cm thick with a rolling pin and cut into squares or triangles. Give them an egg wash.
Bake at 190 degrees C for 12-14 minutes.