Blueberry and lemon wholemeal scones
Wholemeal self-raising flour
1 cup(s), (160g) plus extra to dust
White self-raising flour
¾ cup(s), (110g)
Reduced fat oil spread
¼ cup(s), (60g)
Fresh lemon rind
1½ tsp, finely grated
¾ cup(s), (185ml)
½ cup(s), (80g) or frozen blueberries
Granulated stevia sweetener
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil and lightly dust with flour.
- Combine flours in a large bowl. Using your fingertips, rub spread into flour mixture until it resembles fine breadcrumbs. Stir in rind and milk until mixture forms a soft dough. Stir in blueberries (do not overmix). Turn dough onto a lightly floured surface and knead until smooth.
- With lightly floured hands, press out dough to form an 18cm x 16cm rectangle. Using a 4.5cm-round cutter dipped in flour, cut out 20 scones (re-rolling scraps as needed). Arrange scones, just touching, on prepared tray. Bake on top shelf of oven for 10–12 minutes or until golden and scones sound hollow when tapped with your fingers.
- Meanwhile, combine sweetener and juice in a small bowl. Brush hot scones with lemon mixture. Serve warm.