cinnamon apple scones
 
 

 

Replacing butter with Greek yogurt keeps the calories down

makes 8 ready in 45 mins, plus cooling

2tbsp Asda Authentic Greek Yogurt, plus extra for spreading
1 egg, beaten
75g light brown soft sugar
200g self-raising flour, plus extra for dusting
1tsp bicarbonate of soda
½ tsp ground cinnamon
1 small Bramley apple, cored, grated and excess juice squeezed out
3tbsp semi-skimmed milk
½ tsp vanilla extract
15g pumpkin seeds
Blackberries, to serve

Preheat the oven to GC/160C Fan/Gas 4.
Line a baking tray with nonstick baking paper.

Beat together the yogurt, egg and 50g of the brown sugar and set aside.

Sift the flour, bicarbonate of soda and cinnamon into a large bowl. Stir in the apple and add in the egg mixture, a little at a time.

Tip the dough onto a lightly floured surface and knead until just smooth. Roll into a rectangle and cut into 8 squares.

Put the squares onto the tray, spaced evenly. Brush with 1tbsp of the milk.

Bake for 20-25 mins, until golden brown. Leave on the tray to cool.

For the glaze, put the remaining sugar, milk and the vanilla into a small pan. Heat gently on a low setting until the sugar has dissolved. Turn off the heat and leave to cool.

When the scones are cool, drizzle with the glaze and sprinkle on the pumpkin seeds. Serve with yogurt for spreading, plus blackberries on the side.