Pimm’s Scones
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Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 94
- Carbs 16G
Ingredients
- 200 g strawberries sliced
- 1 medium orange peeled and cut into segments
- a few mint leaves finely sliced
- 1 tsp white granulated sweetener
- 2 tbsp Pimm's
For the scones
- 250 g self-raising flour plus extra for dusting
- 2 tsp baking powder
- 25 g reduced-fat spread
- 15 g white granulated sweetener
- 15 g caster sugar
- 1 medium egg beaten
- 120 ml skimmed milk
- 2 tbsp milk for brushing
- 100 g fat-free thick Greek strained yoghurt
- 1 tsp icing sugar
Instructions
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Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
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Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
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Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
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Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
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Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
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Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
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Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
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Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
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Remove from the oven and leave to cool on a cooling rack.
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While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
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When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.