Preparation timeOver 30 min
165 gPlain flour, plus more for dusting the board
1 ½ tbspcaster sugar
Small pinchof fine sea salt
1 ½ tspbaking powder
50 gBenecol Buttery taste spread (from the fridge)
2Benecol original no added sugar yogurt drinks
2 tbspmilk or plant based milk
5 strawberries or a few tsp of low sugar jam
Extra benecol Buttery for spreading, or low fat soft cheese/quark
You will need a 2inch scone cutter
The recipe takes 5 minutes to make but your oven may need longer to reach the correct temperature, so best to preheat oven 10 minutes in advance of cooking.
- Preheat oven to 200c FAN (220c convection)
- Mix your flour, sugar, salt and baking powder in a bowl and then rub the cold Benecol spread in with your fingertips until it resembles bread crumbs.
- Start to pour the Benecol yogurt drinks in one by one and work each one in with the cutting motion of a dinner knife until it just comes together, it is important not to over mix in order to achieve light scones.
- Lightly dust your work surface with flour and then turn the dough out over it. Dust a little more flour over the dough and start to flatten it gently with your hand or rolling pin keeping the height to about 2.5cm.
- Stamp out your scones and lay on a non stick baking sheet, you can make the last scone with the pieces of dough you have left, pushed together.
- Brush the tops of the scones with a little milk and then bake in the oven for about 12 minutes.
- Let to cool for a few minutes on a wire rack and then slice in half and top each scone half with either more Benecol buttery taste spread, or a low fat soft cheese such as quark or ricotta, and 1/2 tsp of low sugar jam or a few slices of strawberry.
Products used in this recipe